Please excuse my absence, I’ve been skiing for the past week. The trip was filled with good food, the great outdoors, and most importantly- quality time with family. Snow is pretty great when paired with sky blue sky, and there is some hot chocolate to keep you warm.
While packing the night before the trip, I turned to my refrigerator for dinner. It was quite bare in there, I was faced with a small roast beet, some carrots, and these guys:
So I did what any normal person would do, I got evil on these guys and made deviled eggs. Oh, and I made them with beets… that’s normal, right? It was quite the treat, it made packing feel like a fancy dinner party. The best part- the color! No doubting these eggs are quite the little devils.
Looking forward to sharing more recipes with you this week; stay tuned for another colorful dish (hint: it’s green, and it’s soup), as well as a real nail biter about breadcrumbs!
Red Deviled-ish Eggs (serves 1)
- 2 hard boiled eggs, peeled*
- 1 small roasted beet
- 2-4Tbsp greek yogurt (I used Fage 2%, it seems creamier and less tangy than other brands to me)
- 2tsp spicy mustard (optional)
- salt & pepper
- Cut hard boiled eggs in half, lengthwise. Remove yolks and place in a mini-food processor (or a blender).
- Roughly chop the beet, add to the food processor with 2Tbsp yogurt, mustard, and a pinch of salt. Blend until a smooth consistency.
- Taste, add additional yogurt if needed to give it a smoother texture. Season with salt and pepper as needed.
- Scoop beet mixture back into egg whites. If you’re feeling fancy, add beet mixture to a small plastic bag, cut a small hole in the corner, and pipe the mixture back into the eggs to make it nice and neat. Top with a sprinkle of salt and pepper. Open a beer or a bottle of wine and enjoy your cocktail party for one. Note: This recipe could easily be multiplied for a party with more than just you there; however, be warned that if these sit too long the beets will start to discolor the whites. So it would be best to prepare them just before serving.