beet dyed deviled eggs
  • For each dozen eggs I add:
  • 1/4 cup non fat greek yogurt
  • 1 tablespoon mayonaise
  • 1/2 teaspoon dry mustard
  • salt and pepper
  1. I mix the egg yolks with a pastry cutter then mis the ingredients into the egg yolk then puree the mixture with a hand held blender. If it still has lumps I strain it through a strainer.
  2. I then place the mixture into a piping bag fitted with a #857 piping tip and pipe the mixture into the egg white halves and top them with chopped scallions.
Recipe by Created by Diane at