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Ingredients
- 1 Beet Cooked
- 1 Tablespoon Turmeric
- 4 Eggs
- 1/3 cups Mayonnaise
- 1 teaspoon Dijon Mustard
- Salt And Freshly Ground Pepper, To Taste
Method
- In deep pan, cover beet with water and cook on medium heat for about 30 to 45 minutes (add water when needed). Save the beet cooking water. Meanwhile, in a bowl, mix turmeric powder and water until you have a bright yellow soaking liquid, enough for soaking cooked egg white halves.
- Place eggs on deep saucepan. Cover with water then bring to a boil and cook for 8 minutes. Drain and clean the eggs.
- Peel eggs and cut in half lengthwise. Scoop yolks out into a bowl and set aside. Submerge half of the egg white halves in beet water and the other half in turmeric water. Cover and chill overnight.
- To the yolks, add cooked beet, mayonnaise, Dijon mustard and salt to taste. Whisk until well blended and perfectly smooth. Transfer to a piping bag.
- Drain and dry colored egg whites. Pipe yolk mixture into each egg white.
