The first step to making any deviled egg recipe is boiling the eggs to perfection. It might seem like a no-brainer, but there is a method to creating a perfect boiled egg. First, fill a pot with about 4 quarts of water and add a pinch of salt, turn heat on high. When the water begins to boil, use a slotted spoon to lower 12 eggs into the water. Cook for 11 minutes and then transfer to a bowl filled with ice water. Shock the eggs for approximately 5 minutes. This process will make peeling the eggs a breeze. Set them aside and follow these instructions:
You might also like: Healthy After-School Snacks Kids Will Love
Horseradish Beet Deviled Eggs
This tasty recipe is simple to prepare and great for your holiday dinner! Here are the ingredients you’ll need to yield 8-12 eggs: 4 medium beets peeled and sliced, 2 cups of distilled white vinegar, salt, 3 tablespoons of mayo, ¼ cup of horseradish, and 1 tablespoon of Worcestershire sauce.
To begin, in a medium-sized saucepan bring 8 cups of water, the beets, vinegar, and 1 tablespoon of salt to a boil. Once boiling reduce heat to a simmer and cook for 20 minutes, and then allow the contents to cool completely.
Next, remove the beets and sit aside. Transfer the liquid to a gallon-sized, resealable freezer bag. Add 12 peeled, hard-boiled eggs to the freezer bag and place in a bowl sitting upright. Press the air out of the bag, submerge the eggs in the liquid, and seal the bag.
Refrigerate for a minimum of 1 hour and then remove the eggs from the liquid, placing them on a paper towel. Blot each egg until completely dry and then set aside.
Then, cut the eggs in half and remove the hard-boiled yolks and place them in a bowl. Add 3 tablespoons of mayo, ¼ cup of horseradish, 1 tablespoon of Worcestershire sauce, and ½ teaspoon of salt to the bowl containing the yolks. Mash all the ingredients together.
Lastly, add contents to a piping bag and pipe into the beet-dyed halved boiled eggs. Garnish with fresh dill and serve!