Beet Deviled Eggs

These Beet Deviled Eggs are not only visually stunning with their vibrant pink hue but also delicious and paleo-friendly. They make a colorful and healthy appetizer for any occasion.

Ingredients:

• 6 hard-boiled eggs
• 1 medium beet, roasted and peeled
• 2 tablespoons mayonnaise paleo-friendly
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

First, boil the eggs very hard

Put the eggs in a pot and add enough water to cover them

Once it starts to boil, turn down the heat and let it cook for 10 to 12 minutes

Roast the beet while the eggs are cooking

When the oven is ready, put the beet in it and wrap it in aluminum foil

Roast it at 400F 200C for 45 to 60 minutes, or until a fork can go through it easily

After it cools down, peel and cut it up

Take the eggs out of the hot water and put them in cold water to cool down

After the eggs have cooled, peel them and cut them in half lengthwise

Take the egg yolks out and put them in a bowl

Boil the beets and then mash them up

Add them to the bowl with the egg yolks

The egg yolks and beet should be in a bowl

Add the mayonnaise, Dijon mustard, and apple cider vinegar

Until its smooth, mix it all together

Add pepper and salt to taste

For a nicer look, use a spoon or a piping bag to fill each egg white half with the beet and yolk mixture

Put fresh chives on top of the beet deviled eggs

Those are paleo-friendly Beet Deviled Eggs

Serve them cold and enjoy