Fancy Filled Eggs

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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.

Ingredients:
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!

Party here:
Weekend Potluck, See Ya In The Gumbo
~Blessings!~

Comments

  1. Betsy BrockAugust 14, 2012 at 8:36 AM

    Oh, they are beautiful! :)

    I went on a Vidalia Onion Vinaigrette craze about 10 years ago. ha. I couldn't get enough of it! Yum. It's so good! What a great idea to put in in deviled eggs!

    ReplyDelete
  2. Vicki BensingerAugust 14, 2012 at 11:38 AM

    These are some very unique deviled eggs. I never thought of adding beet juice to them. I'm sure that gives them a whole new dimension.

    ReplyDelete
  3. UnknownAugust 15, 2012 at 4:02 PM

    These are too pretty Martha! I've never seen eggs like this before. Your mom must have had a special touch with food like you do! I will be sure to try this - it's such a fun presentation.

    ReplyDelete
  4. KathyAugust 15, 2012 at 4:15 PM

    Martha, These are really pretty…so perfect for a lovely luncheon! I make pickled eggs at Easter every year, but never thought to use those eggs for deviled eggs…thanks for the inspiration!!

    ReplyDelete
  5. Michelle BAugust 20, 2012 at 9:35 PM

    You are just full of neat tricks this week, Martha! My son loves deviled eggs. I'll have to make these fancy ones for him. He'll get a kick out of it. Thank you for linking.

    ReplyDelete

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