Learning how to make hors d’oeuvres was one of my very favorite classes in culinary school. That is where I learned how to make Beet Deviled Eggs - a recipe that I love and have enjoyed on several different occasions. They are delicious, colorful and full of nutrients!
In The World of Nutrigenomics - The Role of Nutrients in Gene Expression
Beetroot is recognized as a health promoting food due to the presence of essential bioactive compounds, which have been shown in multiple studies to have diverse health benefits, such as:
Carotenoids, phenolics, and flavonoids, a diverse group of phytonutrients (plant chemicals) known to have powerful antioxidant properties with anti-inflammatory and immune system benefits.
It is rich in ascorbic acid (Vitamin C) and various other vitamins and minerals such as folate (B9), the essential vitamin for tissue growth and normal cell function.
An excellent source of Nitric Oxide - an important molecule for blood vessel health. It is a vasodilator, meaning that it relaxes the inner muscles of your blood vessel, causing the vessels to widen, your body to relax, and consequently, reducing pressure.
It is also a rich source of Betaine, which is what causes beets to have their deep and intense red color. Studies have shown betaine to have several anti-inflammatory and antioxidant properties.
In addition, Beetroot has been shown in studies to: fight anemia; support a healthy colon; having anticancer properties; and fight depression, to name a few.
The yolk is the most nutritionally dense part of the egg. Egg yolks are extremely healthful, providing a variety of nutrients including the carotenoids lutein and zeaxanthin. Research shows that high levels of lutein and zeaxanthin in the diet are associated with lower incidence of cataracts and age-related macular degeneration. They are also full of important nutrients. Egg yolks contain almost all the vitamins and minerals in an egg such as vitamins A, D, E, B vitamins, phosphorus, choline, and more.
However, as with many foods, eggs should be eaten in moderation.
Yield: 12 eggs
3 cups water
1 quart fresh beet juice (2 pound beets)
2 tablespoons apple cider vinegar
2 teaspoons sea salt
12 large, pasture-raised eggs
1/2 cup Greek full-fat yogurt
1 tablespoon Dijon mustard
1/4 cup finely chopped herbs, such as basil, parsley, or chive, plus more for garnish
Sea salt to taste
Freshly ground black pepper to taste
24 beet chips for garnish plus more to finely ground
Prepare ice bath.
In a large saucepan, bring water and beet juice to boil. Add vinegar and salt. Set aside to let cool slightly.
In a large pot, combine eggs with enough water to cover by two inches. Cover pot and bring water to boil. Immediately remove pot from the heat and allow eggs to sit covered for 9 to 10 minutes.
Transfer eggs to ice bath, allowing them to cool for 1 full minute. Remove eggs from ice bath, gently roll eggs on counter to break their shells and peel eggs carefully.
Transfer eggs to pot with beet juice for about 1 to 2 hours, stirring occasionally. Remove eggs from pot and gently dry them.
Slice eggs in half and remove yolks. Transfer yolks to food processor with yogurt, mustard, herbs, salt, and pepper. Blend until creamy and smooth, adding a teaspoon of water if needed. Season to taste.
Place seasoned yolk mixture in pastry bag with tip of your choice and pipe about 1 tablespoon into the egg white halves.*
Garnish with beet chips and sprinkle with chopped fresh herbs and finely ground beet powder.
*Make your own pastry bag at home by using a ziplock, slider-tip bags or simple sandwich bas that have a fold-over top. Simply transfer the mixture in the bag and push it to one corner. Twist the top of the bag shut and snip the tip of the corner with a pair of scissors and begin piping.
Tip: Make sure your eggs are at least one week old so that they are easier to peel. The fresher the eggs, the harder to peel.