Deviled Eggs

Ingredient List

• 6 Hard boiled eggs, cold
• ½ C Mayonnaise
• ½ tsp Sea salt
• 2 tsp THE Mustard
• 1 C Beet juice
• 1 tsp Vinegar
• Fresh ground pepper to taste

Steps to Follow

• Place peeled hard boiled eggs into a glass jar and pour in the beet juice and the vinegar.
• Refrigerate during 1.5-2 hrs. The longer they stay the pinker they will get, I personally like to have some white by center of the egg.
• Drain the eggs and rinse them gently. Cut the eggs in half, cleaning your knife in between the cuts (to prevent the bleeding of the beet).
• Scoop out into a bowl the cooked yolks and mix with mayo, salt and a dash of black pepper.
• Once you mix into a paste pour into a piping bag, if you have a baking star tip that's great, if not, no pasa nada. A plain zip bag will do.
• Pipe each half egg white and top with THE Mustard for an exceptional crunch.