Pretty Pink Truffle Deviled Eggs
There’s just something so effortlessly chic about deviled eggs at a party. I’ve always loved this hor dourve and wanted to give it a flirty, feminine flair with a surprise flavor twist. What I came up with were these beautifully pink deviled eggs with a subtle hint of spicy truffle. I always try to source organic, regenerative, pasture-raised eggs whenever possible and sub regular mayo out for avocado mayo. What I love about deviled eggs is that they’re a simple high-protein bite for guests, as well as being relatively easy to make & serve. Eggs are also a great source of vitamins A, D and B12, as well as choline, a nutrient essential in many metabolic steps.
Ingredients
makes 20 servings
10 organic, pasture-raised regenerative eggs
1 tbsp organic yellow mustard
½ tbsp organic apple cider vinegar
2 tbsp avocado mayo (I like chosen foods)
Salt & Pepper (to taste)
Paprika & fresh Dill (to garnish)
3 to 4 drops Truff Truffle Hot Sauce
optional - (1 Beet or Beet Powder (for coloring)
How To Make
In a medium saucepan, add 4-5 in of water
Chop beet into cubes and add to saucepan, bring to a boil for 5-10 minutes. Let cool & set aside. (you can also use beet powder if fresh beet is not available, color might not be as intense)
In another saucepan, add 10 eggs and water to cover. Add a splash of ACV and salt.
Bring saucepan with eggs to a rolling boil. Once boiling turn heat off and set a timer for 7 minutes.
Transfer eggs from saucepan to ice bath.
Carefully remove the shells from all the eggs, rinse to remove any remaining shells and transfer them to the beet juice water. Let sit for 3-4 hours, stir occasionally and remove once desired shade of pink is achieved.
Cut eggs vertically on the long side and using a round scoop or spoon, remove the yolks into a separate bowl. Set hollowed whites aside on a tray or plate.
Once you have all the yolks, add your mustard, ACV, avocado mayo, salt/pepper and the truffle hot sauce to taste (start with a few drops)
Mash/stir the yolk mix until creamy and smooth. Transfer to a piping bag (or ziploc bag with a small hole cut in 1 corner)
Fill the egg whites with the yolk mix, then garnish with fresh dill and paprika.
Arrange on a deviled egg platter or regular dish to serve.
