Heart Beet Deviled Eggs

Here’s a cute appetizer to serve for a romantic Valentine’s dinner, Galentine’s get-together, or Valentine’s event. I got you covered with these Heart Beet Deviled Eggs. Because, in my world, one can never have enough Valentine’s Day-inspired recipes.

How to create heart-shaped eggs:

These Heart Beet Deviled Eggs are easier to put together than they appear. First, create the heart-shaped hard-boiled eggs. You need one empty milk or juice carton, round-shaped chopsticks, and rubber bands. There are several tutorials on the web to help you through this. Basically, place the still-warm, peeled hard-boiled eggs horizontally in the fold of a cut-up milk or juice carton. Lay a chopstick over the top. Then secure the ends with rubber bands and refrigerate for about an hour.

Remove the eggs from the fridge. Then, slice each egg in half through the indent from the chopstick. The chopstick and the fold in the carton will create a heart shape out of the hard-boiled egg. Because I did not have any round chopsticks at hand, I used a round plastic straw with a skewer through the center. This worked well.

Also, it’s important to shape the eggs while they are still warm. When too cold, they are not pliable enough and the chopstick will break through the egg white.

Secondly, for the yolk filling, I used traditional ingredients for these Heart Beet Deviled Eggs. Mayonnaise, mustard and salt, and pepper are mixed up with the egg yolks. Finally, adding beetroot powder creates red and pink colors. Use a lesser amount for the pink and more for a deeper red tone.

In addition, to further fancy these up, use a star tip fitted to a pastry bag to pipe the filling into the egg white shells. However, to make it easier, use a teaspoon to scoop the filling into the shells.

Print

Heart Beet Deviled Eggs

Prep time: 30 minutes Cook Time: 15 minutes Yield: 24

Course Appetizer

Cuisine American

Keyword Deviled Eggs

Prep Time 30 minutes

Cook Time 15 minutes

Chill Time 1 hour

Total Time 45 minutes

Servings 24

Author Lora Wiley-Lennartz

Ingredients

Ingredients:

• 1 dozen large eggs
• 3 tablespoons mayonnaise
• 1+1/2 teaspoons mustard
• Salt and freshly ground pepper to taste
• Beet powder

Additional Equipment:

• 1 Milk carton cut into four pieces vertically one corner per piece.
• 4 round chopsticks
• 8 rubber bands

Instructions

1. Place eggs in a saucepan and cover with water.
2. Bring to a boil and cook for 10 minutes.
3. Remove from heat, drain, and peel while the eggs are still warm
4. Place the warm eggs horizontally in the milk carton.
5. Lay the chopsticks over the top and secure each end with a rubber band. Make sure the rubber bands are tight enough that the chopstick is creating an indent in the eggs.
6. Place eggs in the refrigerator for at least one hour.
7. Remove from refrigerator and remove the eggs from their milk carton bondage.
8. Cut eggs in half crosswise from the indentation.
   
9. Scoop out the egg yolks and place in a separate bowl.
10. Add the mayonnaise and mustard to the yolks and mix to combine.
11. Season with Salt and freshly ground pepper to taste.
12. Divide the yolk mixture into two separate bowls.
    
13. Add the beet powder to each bowl, using double the amount in one of the bowls to achieve two different shades.
    
14. Arrange the egg halves on a serving plate. Cut a small slice out of the bottoms to ensure the egg halves lay flat and do not roll to the side.
15. Load two pastry bags fitted with star tips with each mixture.
16. Pipe the yolk mixture into the hearts and serve.

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