PURPLE DEVILED EGGS

May 19, 2020

Makes 12 halves
Prep Time: 15 min
Cooking Time: 7 min

Ingredients:

  • 6 eggs
  • 2 cups Rugani 100% Beetroot Juice
  • 2 tbsp mayonnaise or yoghurt for a healthier option
  • ½ tsp paprika
  • ½ tsp Italian herbs
  • Fresh herbs or chives for garnish
  • Salt and pepper to taste

Directions:

  • In a pot, heat water until boiling point.
  • Lower eggs into the water and reduce to slow boil.
  • Cook for 7 minutes.
  • Remove the eggs from the water and place them in a bowl with ice-cold water.
  • Once cooled carefully peel the eggs.
  • Pour the juice in a bowl big enough to fit 6 eggs.
  • Position the peeled eggs in the bowl and ensure the eggs are covered to ensure the juice stains the whole egg.
  • Place the bowl in the fridge overnight.
  • Remove eggs from the juice (place the leftover juice in a container and freeze to use in soups and stews).
  • Carefully cut the eggs in half and remove the egg yolks.
  • Place the yolks in a bowl with the mayonnaise, paprika, Italian herbs, salt and pepper. Mix well until smooth.
  • Scoop the mixture into a piping bag and pipe it into the egg whites.
  • Top with fresh herbs. Serve immediately.

Making food is an activity that stimulates creativity and relaxation. It is a great opportunity to spend some quality time with your family. Download the Deviled Eggs Make & Bake Activity.