Vivid red beets give these deviled eggs a vibrant look; the shiny yellow color of the turmeric adds brightness and cheerfulness to your eggs.

The beet juice and turmeric powder are fun way to take your deviled eggs to another level this Easter holiday. Transform your regular deviled eggs to a rainbow of colors and flavors like never before to impress your family and friends.

INGREDIENTS:

4 eggs

1 beet cooked in water

¼ mayonnaise

1 teaspoon Turmeric

1 teaspoon of Dijon mustard

Salt, freshly ground pepper to taste

STEPS:

In deep pan, Cover the beet with water and cook on medium heat for about 30 to 45 minutes (add water when needed) make sure to keep the cooking water.

Place eggs on deep saucepan cover with water then bring to a boil and cook for 8 minutes. Drain and clean the eggs.

Peel eggs and cut in half lengthwise and set the egg white aside by submerging half of the eggs in cooking beet water and the other half in turmeric water (a well mixed turmeric powder and water) cover and chill overnight.

Transfer the yolks to bowl, add the cooked beet, the mayonnaise, the Dijon mustard and salt to taste whisk very well until well blended and perfectly smooth.

Fill each egg white using the piping bag with the beet mixture.