Beet Pickled Avocado Deviled Eggs

By Tracy

12 Person

1450 Minutes

0 Calories

These Beet Pickled Avocado Deviled Eggs are so fun. They make for a great appetizer for Easter, baby shower, bridal shower, or really any party. I mean, how can you not SMILE when you see these?! They’re such a fun combo of tangy and creamy! They make for a perfect party appetizer, guaranteed to bring the smiles!

Ingredients

fresh herbs
fresh ground pepper
1/2 tsp. dijon mustard
1 tbsp. mayonnaise
2 tbsp. avocado oil
1/2 ripe avocado
1/4 tsp. ground pepper
1/2 tsp. sea salt
1/3 cup coconut sugar
1 cup apple cider vinegar
2 cups beet juice
6 eggs

Method

01

First, hard boil your eggs.
02

Place the beet juice, apple cider vinegar, coconut sugar, salt and pepper in a large bowl or container with a lid.
03

Whisk everything together.
04

Peel the shell off the hard boiled eggs and place them in the bowl too.
05

Cover and place in your fridge for 12 – 48 hours. I soaked mine for about 24 hours.
06

Remove the eggs from the bowl and discard the liquid. Rinse the eggs and cut in half lengthwise.
07

Remove the yolks and rinse again to gently clean the yolks out from the center.
08

Place three of the cooked egg yolks in your food processor with 1/2 avocado, avocado oil, mayo, and mustard.
09

Process until smooth, taking breaks to scrape down the sides and get everything combined.
10

Transfer the avocado mixture to a plastic baggie and cut off one corner. Plate the egg halves on your serving platter. Squeeze the avocado mixture into the center of each egg.
11

Sprinkle with fresh ground pepper and garnish with mint, dill, cilantro, chives, whatever your prefer.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Beet Pickled Avocado Deviled Eggs

3.6

( By Tracy )

01 Information

Grade easy
Serving 12 servings
Prep Time 1440 Mins
Cook Time 10 Mins
Total Time 1450 Mins

02 Ingredients

fresh herbs

fresh ground pepper

1/2 tsp. dijon mustard

1 tbsp. mayonnaise

2 tbsp. avocado oil

1/2 ripe avocado

1/4 tsp. ground pepper

1/2 tsp. sea salt

1/3 cup coconut sugar

1 cup apple cider vinegar

2 cups beet juice

6 eggs

03 Method

Step 1

First, hard boil your eggs.

Step 2

Place the beet juice, apple cider vinegar, coconut sugar, salt and pepper in a large bowl or container with a lid.

Step 3

Whisk everything together.

Step 4

Peel the shell off the hard boiled eggs and place them in the bowl too.

Step 5

Cover and place in your fridge for 12 – 48 hours. I soaked mine for about 24 hours.

Step 6

Remove the eggs from the bowl and discard the liquid. Rinse the eggs and cut in half lengthwise.

Step 7

Remove the yolks and rinse again to gently clean the yolks out from the center.

Step 8

Place three of the cooked egg yolks in your food processor with 1/2 avocado, avocado oil, mayo, and mustard.

Step 9

Process until smooth, taking breaks to scrape down the sides and get everything combined.

Step 10

Transfer the avocado mixture to a plastic baggie and cut off one corner. Plate the egg halves on your serving platter. Squeeze the avocado mixture into the center of each egg.

Step 11

Sprinkle with fresh ground pepper and garnish with mint, dill, cilantro, chives, whatever your prefer.

04 Author