Summer potluck, Easter spring, Christmas winter or Thanksgiving fall. For all those season’s dinner party you can crash with this decorative colorful deviled egg and surprise everyone. I’ve seen egg lovers devouring several of these in one sitting and still saving for next food. With added parsley stick, you will experience unique strong taste kicks in your taste bud. Very easy to make these beautiful appetizers. Good luck and please enjoy 😉
Deviled eggs are a very classic appetizer 😉
Ingredients:
- – 1 or 2 dozen eggs
- – 1-2 jar pickled beet juice
- – 2 cinnamon sticks or 2 tsp cinnamon powder
- – 1 cup vinegar
- – 1/2 cup brown sugar
- – 1 Avocado
- – 1 stick green onion
- – pinch of salt
- – pinch of pepper
- – a bulk of parsley
- – mayonnaise
- paprika (optional)
To Make:
1. Hard boil your eggs and peel it. (If you boil your eggs in salted water and soak in cold water, it will be easier to peel the eggs)
2. In the 2 quart saucepan put your beet juice, cinnamon, vinegar and brown sugar and boil on low heat for 5-6 minutes. then cool completely, uncovered.
3. Add your peeled eggs in cooled beet mixture and refrigerate 8-10 hours. (make sure eggs covered in mixture completely. Add beet juice if not enough)
4. Gently stirring once or twice every 2 hours while it is in refrigerator for complete coloring
5. Remove eggs from beet mixture and pat dry (discard beet mixture).Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 
6.Using an electric mixer or fork, mash up the yolks. Add mayonnaise, onion, avocado and a sprinkling of salt and pepper while mixing. Add more mayonnaise as necessary to get to the creamy consistency you want.
7. Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the colored egg white halves.
8.Decorate with Parsley or Cilantro
Good luck!
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