Ingredients
Easy Beet Deviled Eggs
- 6 large pasture-raised eggs
- 2 small beets, peeled and cut into wedges
- ⅓ cup avocado mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh tarragon or dill
Smoked Salmon Cream Cheese Spread
- 8 ounces almond cream cheese or organic dairy cream cheese
- 4 ounces smoked salmon
- 1 tablespoon capers
- ¼ cup sliced pepperoncini
- ½ small red onion, roughly chopped
- 1 lemon, juiced and zested
Additional Serving Suggestions
- 3-5 varieties of tinned fish, such as mackerel, sardines, and anchovies
- gluten-free seed crackers
- carrots
- cucumbers
- olives
- cornichons
- pickled asparagus
- pickled peppers
- lemon wedges
Method
Step 1
Easy Beet Deviled Eggs
Place eggs in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let the eggs sit for 10 minutes. Rinse the eggs under cold water and peel off the shells.
2. While the eggs are cooking, place a small saucepan over high heat with 2 cups of water and the beets. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Remove from heat and let the liquid cool before continuing with the next step.
3. Once the beet water is cool, place the peeled eggs in the beet water. Allow them to soak for about 4 hours in order to pick up the pink color. They can also be left in the fridge overnight.
4. After a minimum of 4 hours, remove eggs from the water and slice in half lengthwise.
5. Remove the yolks and place them in a bowl. Mash the yolks with a fork together with the mayonnaise, mustard, and chopped tarragon.
6. Transfer the yolk mixture into a piping bag and refill the egg halves. Serve immediately or place in the fridge for future use.
Step 2
Makes: 12 deviled eggs
Prep Time: 4 hours
Cook Time: 10 minutes
Nutritional analysis (per deviled egg): Calories: 81, Total Fat: 8g, Saturated Fat: 1g, Cholesterol: 99mg, Sodium: 121mg, Carbohydrates: 0g, Fiber: 0g, Sugars: 0g, Protein: 3g, Net Carbs: 0g
Step 3
Smoked Salmon Cream Cheese Spread
1. Add all ingredients into a food processor and process until smooth.
2. Serve immediately or keep in an airtight container for up to 4 days.
Step 4
Makes: 1 ½ cups
Prep Time: 5 minutes
Cook Time: 0
Nutritional analysis (per serving, about 2 tablespoons): Calories: 67, Total Fat: 4g, Saturated Fat: 0g, Cholesterol: 2mg, Sodium: 258mg, Carbohydrates: 3g, Fiber: 0g, Sugars: 0g, Protein: 4g, Net Carbs: 3g
Step 5
To assemble, add eggs and dip to a large serving board or platter with a variety of chopped veggies, tinned fish, and gluten-free seed crackers. Enjoy!
