Beet Juice Deviled Eggs
These Beet Juice Deviled Eggs are easy to make, visually stunning, and perfect for Spring holidays, brunch, wedding or baby showers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.charlottefashionplate.com.
Cooking tools:
- Mason jar
- Refrigerator
- Paper towel
- Paring knife
- Mixing bowl
- Fork
- Spoon
- Piping bag
- Pepper mill
- Serving platter
- Airtight container
Ingredients
- 6-8 hard boiled eggs, shells removed
- 20 ounces beet juice
- 1/2 cup mayo
- 2 teaspoons grainy mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Dried edible flowers, for garnish
- Cracked black pepper, for garnish
- Himalayan pink salt, for garnish
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