Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring beet juice to a boil over high heat. Boil about 5 minutes or until thickened and reduced to 1/4 cup. Let cool.

  • Peel and halve the eggs. Transfer yolks to a small bowl and set whites aside.

  • Add the mayonnaise, 1 tablespoon of the beet juice, the lemon juice, mustard, salt, and pepper to the egg yolks; mash until smooth, adding more beet juice if necessary to make the mixture pink.

  • Place egg yolk mixture into a small zip-top plastic bag. Seal bag. Snip a small hole from one corner of the bag and pipe filling into egg whites. Transfer eggs to a platter or serving dish. Place an olive half in the center of each egg. Use a small food-grade paint brush to paint lines onto the surface of the egg whites using the remaining beet juice. Chill until ready to serve.

Nutrition Facts

123 calories; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 189 mg cholesterol; 236 mg sodium. 106 mg potassium; 2 g carbohydrates; 0 g fiber; 2 g sugar; 6 g protein; 0 g trans fatty acid; 399 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 22 mcg folate; 1 mcg vitamin b12; 30 mg calcium; 1 mg iron;