Pink Deviled Eggs with Whipped Feta
Jazz up your classic deviled egg recipe by placing these hard boiled eggs into beet juice and whip up the filling mixture with Athenos Whipped feta for an extra zing and creaminess!
Cooking time
30 minutes
INGREDIENTS
| 1 jar | pickled beets |
| 6 | hard boiled eggs, cooled |
| 1/4 cup | mayonnaise |
| 1/2 tbsp | Dijon mustard |
| 2 tbsp | Athenos Traditional Whipped Feta Cheese Dip & Spread |
| 1 pinch | kosher salt |
| 1 pinch | cracked black pepper |
| 1 container | fresh dill, for topping |
Method
-
- Add eggs to a medium pot and fill with water until 1 inch of water covers the top of the eggs. Bring eggs to a boil, remove from heat, cover the pot and let eggs sit for 8 minutes. Drain eggs and transfer to an ice bath for ten minutes for quick cooling.
- Place eggs into the liquid of the pickled beets. Allow eggs to marinate in the beet juice for at least 12 hours or up to three days. Remove from the liquid and drain.
- Peel the hard-boiled eggs gently and cut in half lengthwise. Place the white halves onto a serving platter and the yolks into a small mixing bowl. Mash the egg yolks until they reach a fine crumb. Add mayonnaise, dijon mustard, whipped feta, kosher salt, black pepper and fresh dill. Mix until mixture is very smooth and fluffy.
- Spoon mixture into each egg white half.
- Top eggs with fresh dill if desired and a few turns of cracked black pepper.
- Cover and refrigerate eggs until serving.
