Hi friends! How are you? I’ve been frantically getting things ready for my son to go back to school this week so things have been a little nuts around here. I’m finally back in my routine of exercising after 3 weeks of wine, cocktails, summer vacations and indulging. Speaking of indulging, my friend had a party last weekend to celebrate (or grieve, whichever you are feeling) the end of summer vacation. I was asked to bring one of my famous veggie platters, that you probably have seen a million times over on Instagram. But after seeing Amanda’s Beet Deviled Eggs featured on The Feed Feed’s Instagram page, I immediately asked my friend if I could bring those instead. Thankfully, she said yes and nearly died when she saw her beautiful picture! Deviled eggs are one of those things that can be really good and creamy or can be really gross in my opinion. You’ll be happy to hear that these were the former, ie AMAZINGLY GOOD! I added a few twists to Amanda’s recipe like adding creamy tahini paste, sauerkraut (my new favorite ingredient), and a dash of balsamic vinegar for a little sweetness and chili flakes for a little heat. These are sure to be a hit at any gathering, just as they were at ours! Hey, by the way, if you love beets, you might want to check out my recipe for Beet Hummus!
10 eggs (I used Vital Farms brand)
1/4 cup mayo
2 T sauerkraut (I used Farmhouse Culture dill pickle flavor)
1 T tahini paste
1 T balsamic vinegar
1 small beet (roasted, steamed or boiled until soft) about 1/4 cup
1/2 t chili flakes (I used the Spanish Tin’s Nora Chili flakes)
1 T salt (I used pink Himalayan salt)
Boil a large pot of water and carefully submerge eggs. Cook for 9 minutes and then remove them from heat and submerge into a bowl filled with cold water and a little ice to stop them from cooking.
While the eggs are cooking, place the rest of the ingredients in a food processor (the mayo, sauerkraut, tahini paste, balsamic vinegar, beet, chili flakes and salt).
Once the eggs have cooled, peel under running water. Place onto a cutting board and cut in half. Carefully scoop out the yolks and place in the food processor. Process the ingredients until creamy.
Scrape the filling into a zip lock bag and cut the corner. Fill eggs with the mixture and chill for an hour before serving.
I garnished mine with some kale micro sprouts but you could also use parsley, a sprinkle of chili flakes or paprika.