Serves: 12
Time: 120 minutes
Diabetic; Gluten Free; Heart Healthy
Whether you’re hosting a brunch or just looking for a pretty appetizer, try these pink deviled eggs. Roast the beets and boil the eggs the night before for a quick prep the next day.
Ingredients
2 red medium beets
12 hard cooked eggs, cooled and peeled
1 Tbsp fresh lime juice
2 Tbsp minced shallots
1 small jalapeño pepper, seeded and minced
1/3 cup nonfat plain Greek yogurt (gluten free if needed)
1 Tbsp Dijon mustard (gluten free if needed)
1/4 tsp paprika
1/2 tsp salt
4 tsp chopped fresh mint
Preparation
Preheat the oven to 350 degrees.
Arrange the beets in a baking pan. Cover with foil and bake for about 60 to 80 minutes, or until fork tender. Roasting time may vary depending on the size of the beets. When cooled, peel the beets (use a paper towel to avoid staining your hands) and slice.
Dry the eggs and halve lengthwise. Scoop the yolks out and transfer them to a medium bowl. Refrigerate the yolks while covered.
In an 11-by-17-inch glass baking dish, arrange the beet slices in a single layer. Arrange the egg halves, cut side down, on top of the beets. Refrigerate, covered in plastic wrap, until the eggs are stained pink (at least three hours or overnight for a deeper color).
Remove the eggs from the baking dish and reserve half the beets. Transfer the reserved beets to a small bowl and toss with the lime juice. Set them aside (the remaining beets can be reserved for another use).
In another bowl, combine the reserved egg yolks, shallot, jalapeño, yogurt, mustard, paprika, salt and 1 tablespoon of water, and stir until smooth, thinning with additional water if necessary. Spoon the yolk mixture into the pink egg halves.
Chop the beets that are tossed with the lime juice.
Top the eggs with the beet mixture and mint.
Nutrition Facts
Serving size: 2 egg halves
Per Serving: Calories: 82; Fat: 5g; Saturated Fat: 2g; Cholesterol: 186mg; Sodium: 185mg; Carbohydrates: 0g; Fiber: 0g; Protein: 8g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
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