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Add a photoServings: 8
Ingredients
- 4 x beets
- 8 x Large eggs
- 2 Tbsp. mayonnaise
- 1 1/2 Tbsp. chives, minced finely
- 1 1/2 Tbsp. tarragon, minced finely
- 1 1/2 Tbsp. chervil, minced finely
- 2 tsp Dijon mustard
- 1 tsp balsamic vinegar
- 1 tsp shallot, chopped
- 2 x shakes Worcestershire
- 1 x salt and pepper
Directions
- In a medium-sized pot, boil 4 beets in 4 c. water for 1 hour. Save beets for somethin' and reserve beet water.
- In another medium-sized pot, bring 4 c. of water to a boil, reduce to a simmer and cook Large eggs for 12 min. Allow to cold.
- Peel hard-boiled Large eggs, place in a bowl and cover with beet water for 30 min.
- Slice Large eggs in half lengthwise, Remove yolks and transfer to a bowl. Reserve whites.
- To the yolks add in mayo, herbs, Dijon, balsamic, shallot, Worcestershire and salt and pepper to taste. Blend thoroughly with a fork, then using a pastry bag or possibly a zip lock bag with the corner clipped (1/2 inch) pipe yolk mix back into egg whites.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 112 | |
| Calories from Fat 71 | 63% |
| Total Fat 7.95g | 10% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 124mg | 5% |
| Potassium 190mg | 5% |
| Total Carbs 3.67g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.38g | 2% |
| Protein 6.89g | 11% |
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