Ingredients

The following ingredients have 4 Servings
  • 5-6 eggs
  • 1 15 ounce can pickled beets (juice separated from the beets, few beets finely diced)
  • 3 tablespoons mayo
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon extra virgin olive oil
  • few splashes of sriracha sauce
  • salt and pepper to taste
  • fresh chives (for garnish, chopped)
  • fresh dill (for garnish, chopped)

Instruction

  • Fill a pot with water, carefully place 5 eggs inside the pot. Bring it to a boil. Once it starts boiling cover with a lid and remove from the heat. Let it sit covered for 12 minutes.
  • After 12 min, pour the water out then place eggs in ice-cold water. Peel eggs and place them in the beet juice. Let sit for 1 hour (moving the eggs around few times for even coloring). Pour the beet juice out and dry the eggs with a paper towel.
  • Cut each egg in halves. Scoop out the yolks into a blender or food processor.
  • Add 1/4 cup mayo, 1 tablespoon lemon juice, 1 teaspoon extra olive oil, few splashes of sriracha sauce, salt and pepper to taste. Cover and blend until smooth. Using a piping bag, pipe the yolk mixture into each egg white.
  • Garnish with finely chopped beets, chives and dill. Serve cold.