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  • Devil's Devilled Eggs

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    Ingredients

    • 4 x beets
    • 8 x Large eggs
    • 2 Tbsp. mayonnaise
    • 1 1/2 Tbsp. chives, minced finely
    • 1 1/2 Tbsp. tarragon, minced finely
    • 1 1/2 Tbsp. chervil, minced finely
    • 2 tsp Dijon mustard
    • 1 tsp balsamic vinegar
    • 1 tsp shallot, chopped
    • 2 x shakes Worcestershire
    • 1 x salt and pepper

    Directions

    1. In a medium-sized pot, boil 4 beets in 4 c. water for 1 hour. Save beets for somethin' and reserve beet water.
    2. In another medium-sized pot, bring 4 c. of water to a boil, reduce to a simmer and cook Large eggs for 12 min. Allow to cold.
    3. Peel hard-boiled Large eggs, place in a bowl and cover with beet water for 30 min.
    4. Slice Large eggs in half lengthwise, Remove yolks and transfer to a bowl. Reserve whites.
    5. To the yolks add in mayo, herbs, Dijon, balsamic, shallot, Worcestershire and salt and pepper to taste. Blend thoroughly with a fork, then using a pastry bag or possibly a zip lock bag with the corner clipped (1/2 inch) pipe yolk mix back into egg whites.

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