Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Beet Deviled Eggs
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 93 mg
- Sodium
- 77 mg
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 48
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 4 g
- Cholesterol
- 93 mg
- Sodium
- 77 mg
Ingredients
Directions
- Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
- Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.
- Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper.
- Spoon the filling into the egg whites and top with more beets and beet horseradish.
