Romantic Valentines Day Deviled Eggs
Want to create the prettiest Valentine’s Day deviled eggs? All you need is some mustard, mayo, creamy horseradish and a little drop of dye or all-natural beet juice color. They’re so pretty, they’ll make cupid’s wing flutter!
Servings: 12 Deviled Eggs
- 6 eggs
- 1 tbsp. mayo
- 1 tbsp. spicy brown deli mustard
- 1 tsp. creamy horseradish
- 1 tiny drop of red dye or a few drops of beet juice
- 2 tbsp. horseradish sprouts
- 5 small radishes – sliced thin for garnish
- Waxflower (or any small edible flower) – enough to garish each egg with 3 small blossoms
- Salt & pepper to taste
- A sprinkle of poppy seeds
Add 6 eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
Remove the yolks by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper. Add your drop of red dye or beet juice and mix. NOTE: The measurements are purposely on on the dry side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which condiment you would like to make it a bit more creamy.
Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty little eggs.
Garnish your lovely little eggs with sprouts, flowers, radishes and poppy seeds!
Calories: 42kcal | Protein: 2g | Fat: 3g | Cholesterol: 82mg | Sodium: 55mg | Potassium: 34mg | Vitamin A: 130IU | Vitamin C: 1.1mg | Calcium: 14mg | Iron: 0.4mg