This is a fun twist on a really easy appetizer to bring to pot lucks! It's inexpensive to make, instagram worthy, and healthy for you. Restaurants charge the f*** out of this appetizer which usually consist of a plate with four halves i.e 2 whole eggs total- it cost close to nothing to make and I doubt they're using organic/ pasture-raised eggs.
Boiling eggs is something everyone knows how to do and there's several methods for it. However, this way is fool proof AND ensures easy peeling; so you can avoid that lumpy texture due to your nails ripping out the eggs whites during your peeling struggle. The key is to shock the eggs with cold water when you remove it from the boiling water...took me a while to learn that. #didntgotoculinaryschool You're welcome.
-6 large eggs
-1/4 cup paleo mayonnaise (bought or make your own with 1 egg, 1/4- 1/2 cup of avocado oil)
-2 tbsp fresh lemon juice
-1/2 small beet (pealed and roasted in foil till very soft)
-1 tbsp white wine vinegar
-salt and pepper
-chopped fresh chives for garnish
1. In a large pot, fill it with water 3/4 way. Add a pinch of salt and a dash of white wine vinegar. Bring the water to a boil, then gently lower your eggs and turn the heat down to medium- low. I let them boil for about 10 minutes
2. Meanwhile, prepare a bowl filled with water and ice. When the eggs are done, quickly drain and immediately place the eggs in the cold water. Once they're cool, gently peel the eggs
3. Cut the eggs in half, scrape out the yolk. In a blender, blend the egg yolk, mayonnaise, lemon juice, beets, salt & pepper. Add more or less beets depending on how pink you want it.
4. Transfer the filling into a piping bag/ zip lock bag, use a scissor to cut a hole in one corner, and fill the empty egg halves. You can also just spoon the filling but piping it will make you look like a pro. Garnish with chives and enjoy!
Note: For the beets, I peel them, drizzle with a little olive oil, cover with foil, and roast in oven at 400F for about 40 mins or until they're really soft