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.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

While the eggs are cooking, prepare an ice water bath in a large bowl.

Step 3

Once the eggs are done simmering, immediately transfer them to the ice water bath. Let them cool for at least 5 minutes before peeling.

Step 4

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.

Step 5

Strain the beet mixture into a large bowl or container and let the liquid cool until lukewarm; discard the beet solids.

Step 6

Once peeled, slice each egg in half lengthwise. Carefully remove the yolks and set them aside in a medium bowl.

Step 7

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.

Step 8

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.

Step 9

Spoon or pipe the yolk mixture back into the red-colored egg whites.

Step 10

Sprinkle the tops with chopped chives and paprika, if desired. Serve immediately or store in the refrigerator until ready to serve.

Nutrition Facts

Serving size	691.5 grams (691.5g)

Amount per serving	% Daily Value*
Calories	891

Total Fat 64.20g	82%
Saturated Fat 12.00g	60%
Polyunsaturated Fat NaNg
Cholesterol 1161mg	387%
Sodium 1890mg	82%
Total Carbohydrate 36.80g	13%
Dietary Fiber 3.50g	13%
Total Sugars 18.70g
Protein 37.60g	75%

Vitamin D 240IU	1200%
Calcium 207mg	16%
Iron 8mg	42%
Potassium 891mg	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.

Source of Calories

Fat: 66.0%

Protein: 17.2%

Carbs: 16.8%