Subj : BH&G 3510
To   : All
From : Dave Drum
Date : Mon Aug 02 2021 17:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beet-Dyed Deviled Eggs
 Categories: Vegetables, Snacks, Eggs
      Yield: 24 Servings
 
      1 lg Beet (8 ounces)
      2 c  Water
      1 c  White vinegar
     12 lg Hard-cooked eggs; peeled
    1/3 c  Mayonnaise
      2 tb Sweet pickle relish
      1 tb Whole grain mustard
 
  Wash, peel, and cube the beet. Place in a medium saucepan
  with water and vinegar; bring to boiling. Reduce heat and
  simmer, covered, for 15 minutes. Remove from heat; set
  aside to cool completely (do not drain).
  
  Place the eggs in the saucepan with beet and liquid. Let
  stand 10 to 15 minutes. Remove from liquid and slice in
  half (discard beet and liquid). Remove the yolk and set
  the whites aside.
  
  Mash the yolks with the mayonnaise, relish, mustard, and
  a pinch of salt. Pipe or scoop back into egg white
  halves. Sprinkle with coarse salt.
  
  Makes: 24 servings
  
  Better Homes & Gardens | April 2017
  
  MM Format by Dave Drum - 22 April 2017
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "If you combine good flavors, food turns into an orchestra" -- Joey Fatone
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