- Calories: 120
- Protein: 7 g
- Total Fat: 6 g
- Unsaturated Fat: 2 g
- Saturated Fat: 0 g
- Cholesterol: 185 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 0 g
- Total Sugar: 7 g
- Natural Sugar: 7 g
- Added Sugar: 0 g
- Sodium: 460 mg
These deviled eggs are fun to make, delicious to eat, and beautiful to look at. Impress your kiddos and foodie friends with this picture-perfect (and protein-packed) snack or appetizer. While the dish will look like it took hours to make, it’s really simple (perfect for beginner chefs); all you need to do is boil an egg—no yoke!
- Prep time
- Total Time
- 3 large eggs, hardboiled and shell removed
- 2 tablespoons apple cider vinegar
- 1 can (16 ounces) pickled beets
- ½ tablespoon pink peppercorns
- ½ teaspoon salt
- 2 tablespoons hummus
- 2 tablespoons guacamole
- Optional garnishes: paprika, chopped chives, sriracha
Add eggs to large mason jar. In a small bowl, combine apple cider vinegar, pickled beets with liquid, peppercorns, and salt. Pour mixture into mason jar, making sure eggs are fully coated in liquid. Refrigerate overnight.
Remove eggs from mason jar. Slice the eggs in half lengthwise and discard the yolks. Fill the empty center of egg halves with either 2 teaspoons of hummus or 2 teaspoons of guacamole. Sprinkle a dash of paprika, chopped chives, and/or a dash of sriracha on top of eggs.
Feel free to save and use the pickled beets for another recipe.
Nutrition analysis courtesy of Genesis® R&D