When my Mom would make filled eggs when I was young they were often colored with red beet juice to give them a nice color just like this. It was also a job she often gave me as a preteen working in the kitchen.
While we enjoy them just plain, this time my memory called for something from the past.☺
I made these a while ago with my new favorite crush. Vidalia Onion Vinaigrette for salads. Have you tasted it yet? You must! It's the best! It adds a lovely flavor to these yummy eggs.
1 dozen hard boiled eggs,
peeled, halved, and yolks removed
Red Beets in their own juice
¼ cup mayonnaise
1 Tablespoon Vidalia Onion Vinaigrette
1 Tablespoon Sugar
1 teaspoon salt
Cover peeled eggs with red beets and juice. Allow to marinate for several hours. Just long enough to give them color on the outside. Cut in half, I used a Pampered Chef Crinkle Cutter. Gently remove yolks and place into a small, shallow bowl. Mash with a fork. Add the other ingredients and mix just until combined. It should look a bit chunky. I used a small cookie scoop to fill the whites.
Because I like the eggs filled FULL of the goodies I sometimes don't use quite all of the whites, but divide it among all the whites if that is what pleases you. Enjoy!
Weekend Potluck, See Ya In The Gumbo