Add a pop of color to your deviled eggs

Your classic deviled egg recipe with a natural and colorful twist using beet juice.

Ingredients:

6 eggs

1/4 cup mayonnaise

1 tablespoon dijon mustard

Beet juice

Smoked salt to taste

Fresh parsley for garnish

Instructions:

Hard boil the eggs for 10 minutes.

Peel the cooled eggs and cover with beet juice for 20-30 minutes, until the desired shade of purple is achieved.

Slice the eggs in half lengthwise. Remove the yolks and press through a sieve.

Add the mayonnaise, dijon mustard and salt to the egg yolks. Mix until it's smooth and creamy.

Pipe or spoon the filling into the egg white halves.

Garnish with fresh parsley and serve chilled.