Appetizers:

Pink Angel Eggs

Comment on this recipe

I call the eggs "angel eggs". I never give the devil credit for anything "good." No more deviled eggs at our house. Bet you can't eat just one - Happy Holidays! Recipe may be doubled or tripled. They will be gone in no time.

Ingredients

4 hard boiled eggs
1 small can beets
1 tablespoon mayonnaise
1/2 teaspoon yellow mustard

Instructions

After the eggs are boiled and peeled, cut them in half lengthwise. Scoop out the yellow center into a small bowl. Pour the juice from a can of beets into a cup. Dip each "angel" egg white half into the cup for one minute. Remove and turn upside down on a paper towel. Mix egg yolks with the mayonnaise and mustard. Fill the pink egg whites with the yellow egg mixture. The eggs do not taste like beets. Use beets to decorate around the eggs after you drained the liquid.

Mary Braden
Bettendorf