Beet Dyed Goat Cheese Deviled Eggs

I was never a huge athlete. I think my non-competitive nature played a major role in my lack of desire to participate in team sports. However….. give me a cooking competition and I go balls to the walls. My family has a deviled egg kick off every year for our Easter get together, and this year I brought my A game. Needless to say, my eggs won :)

Keep reading for my award winning deviled egg recipe!!

Here Is What You’ll Need:

8 eggs

3 cans of sliced beets

4 oz goat cheese

2 tbsp Mayo

1 Meyer lemon (zest)

Chives

Everything But The Bagel seasoning

Maldon flake salt

Cracked black pepper

1. Add 8 eggs to a sauce pan and cover with cold water

2. Turn stove to medium heat and bring water to a boil. Once boiling, set timer for 10 minutes

3. Remove eggs from heat and immediately dump boiled water and replace with ice water

4. Let eggs cool in ice water for at least 20 minutes.

5. Add peeled eggs to seal tight container and cover eggs completely with the beet juice from the 3 cans. PRO TIP: Save the canned beets to make this Beet and Goat Cheese Pasta!!

6. Let eggs marinate in beet juice for 12-18 hours.

7. Slice eggs in half and remove yolks.

8. Add yolks, mayo, goat cheese, and salt & pepper to taste to blender

9. Remove mixture from blender and fold in Everything But The Bagel seasoning to taste.

10. Add mixture to piping bag and fill egg whites.

11. Top with zest of 1 meyer lemon, chives and more flake salt and pepper to taste.

12. ENJOY!!

LYTBAP,