Red Whites
Elevate your appetizer game with these visually stunning and delicious "Red Whites," a vibrant twist on classic deviled eggs. Featuring hard-boiled eggs soaked in a tangy beet pickling liquid, this recipe transforms ordinary egg whites into an eye-catching crimson hue packed with flavor. The creamy filling, made with rich mayonnaise, zesty Dijon mustard, and a touch of black pepper, pairs perfectly with the subtly tangy red shells. Garnished with fresh chives and a sprinkle of paprika, these bites are as beautiful as they are indulgent. Perfect for parties, holiday spreads, or simply a fun twist on a classic snack, this recipe is guaranteed to impress! Ready in under an hour, these showstoppers are as easy to make as they are delicious.
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Recipe Information
Ingredients
- 6 pieces large eggs
- 1 piece small beet (peeled and chopped)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 cup white vinegar
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped chives (for garnish)
- 0.5 teaspoon paprika (optional, for garnish)
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let simmer for 10 minutes.
While the eggs are cooking, prepare an ice water bath in a large bowl.
Once the eggs are done simmering, immediately transfer them to the ice water bath. Let them cool for at least 5 minutes before peeling.
In a separate small saucepan, combine the chopped beet, white vinegar, sugar, and salt. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes until the beet releases its color and softens slightly.
Strain the beet mixture into a large bowl or container and let the liquid cool until lukewarm; discard the beet solids.
Once peeled, slice each egg in half lengthwise. Carefully remove the yolks and set them aside in a medium bowl.
Place the egg whites into the cooled beet pickling liquid. Let them sit for 20-30 minutes, or until they turn a vibrant red color. Remove the whites and pat them dry with paper towels.
Mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, black pepper, and a pinch of salt to taste. Mix until smooth and creamy.
Spoon or pipe the yolk mixture back into the red-colored egg whites.
Sprinkle the tops with chopped chives and paprika, if desired. Serve immediately or store in the refrigerator until ready to serve.
Nutrition Facts
Calories |
891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1890 mg | 82% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 18.7 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
