Sweet Beet and Bacon Deviled Eggs

When I first saw bright pink eggs trending on Instagram, I had to make my own version! Deviled eggs are one of my very favorite snacks, I also love beets, so getting to combine the two for this amazing recipe was a lot of fun. The flavor of the beet juice really adds a special element to the egg, a sweet and sourness that is surprisingly perfect.  I also had to add bacon and seasonings on top, because why not?  Nothing goes better together than bacon and eggs.

*I originally found this recipe on The Kitchn blog and made minor modifications and additions

Serving Size

Makes 12 deviled eggs

Ingredients

•   6 large eggs

•   2 16-ounce cans of beets (strain and use the juice)

•   1 c apple cider vinegar

•   1/3 c brown sugar

•   1 Tsp. salt

•   1 Tsp. Dijon mustard

•   1 Tbs. mayonnaise

•   1 Tbs. vinegar

•   2 Tbs. olive oil

•   2 Tbs. chopped applewood smoked bacon

•   Salt and pepper to taste

•   Fresh rosemary for garnish

•   Paprika to taste

Directions

•   Hard boil your eggs and remove the shells. (For perfect hard-boiled eggs, I use this method.) Set the eggs aside.

•   To prepare the brine, pour 2 cans of beet juice into a large bowl. Add cider vinegar, sugar and salt. Stir mixture. Gently lower the peeled eggs into the brine. Cover and refrigerate overnight.

•   When brining is finished, cut eggs in half and remove yolks.

•   Place yolks in a medium-sized bowl, and add mustard, mayonnaise, vinegar, and olive oil. Mix together until smooth. Salt and pepper to taste.

•   Using a pastry bag or a plastic bag, pipe the yolk into the now pink eggs.

•   Sprinkle with chopped rosemary and bacon and season with salt, pepper and paprika.