By The Toasted Pine Nut
Beet Pickled Avocado Deviled Eggs
14 steps
Prep:24hCook:10min
I am in LOVE with these Beet Pickled Avocado Deviled Eggs! They're such a fun combo of tangy and creamy! They make for a perfect party appetizer, guaranteed to bring the smiles!
Updated at: Thu, 21 Nov 2024 10:04:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
4
Low
Nutrition per serving
Calories107.8 kcal (5%)
Total Fat5.9 g (8%)
Carbs9.9 g (4%)
Sugars9.1 g (10%)
Protein3.3 g (7%)
Sodium109.4 mg (5%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
First, hard boil your eggs. See two ways to do it below!
Step 2
Place the beet juice, apple cider vinegar, coconut sugar, salt and pepper in a large bowl or container with a lid.
Step 3
Whisk everything together.
Step 4
Peel the shell off the hard boiled eggs and place them in the bowl too.
Step 5
Cover and place in your fridge for 12 – 48 hours. I soaked mine for about 24 hours.
Step 6
Remove the eggs from the bowl and discard the liquid.
Step 7
Rinse the eggs and cut in half lengthwise.
Step 8
Remove the yolks and rinse again to gently clean the yolks out from the center.
Step 9
Place three of the cooked egg yolks in your food processor with 1/2 avocado, avocado oil, mayo, and mustard.
Step 10
Process until smooth, taking breaks to scrape down the sides and get everything combined.
Step 11
Transfer the avocado mixture to a plastic baggie and cut off one corner.
Step 12
Plate the egg halves on your serving platter.
Step 13
Squeeze the avocado mixture into the center of each egg.
Step 14
Sprinkle with fresh ground pepper and garnish with mint, dill, cilantro, chives, whatever your prefer.
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