These Egg-a-mole Beet Dyed Deviled Eggs would be a perfect addition to Easter Brunch or as an appetizer on any occasion. Bonus: two out of three of my kids loved them (my son doesn’t do eggs)!
I used Duck Eggs because they’re a little bigger than chicken eggs, and tend to stay together better, but the recipe will taste just as good with regular eggs.
- 8 hard boiled duck eggs, peeled (or a dozen regular eggs)
- Beet juice (I just used the juice from a package of Love Beets or you can strain the juice from cooked beets)
- 1 ripe avocado, pitted and peeled
- 1/2 teaspoon lemon juice
- 2 tablespoons Paleo Mayo (I used Primal Kitchen Foods Mayo )
- 1 teaspoon of favorite seasoning (I used Primal Palate Adobo Seasoning )
- 1/4 teaspoon salt
- Place your peeled eggs in a bowl of beet juice. Let them soak until they reach desired color. *If the juice does not completely cover the eggs, make sure to rotate so that they get evenly dyed.
- Cut the eggs in half lengthwise, carefully scoop the yolks into a bowl.
- Using a fork, mash the yolks.
- In a separate bowl, mash the avocado and add in the lemon juice (to prevent browning)
- Combine the avocado and egg yolks, then add seasoning, and salt and mash together with fork (or use and immersion blender or food processor for a smoother texture).
- Carefully spoon egg-a-mole mixture into the halved eggs.
- Sprinkle a little more seasoning on top (optional)
- Place on serving dish or chill until ready to serve.