"Angeled Eggs"

AKA Beet and Pomegranate Deviled Eggs

Theyre just too pretty and too healthy to be called Deviled Eggs!

People ask me all the time how I come up with my recipes and my honest answer is I dream about them! Sometimes I have food daydreams that are so detailed and so vivid that I am starting to feel like I am a food psychic, if that even makes sense. This recipe came to me in one of those daydreams.  In my dream I started picturing these beautiful red deviled eggs, which got me wondering how they got red in the first place.  I wanted the eggs to become red in a natural way so I thought of two of my favorite ingredients, beets and pomegranates.  Both have the natural ability to dye foods a vibrant color (and also your hands so watch out), and are also full of nutrients.  The beets give the egg yolk mixture a wonderful earthly flavor as well as some moisture which makes it creamy with no fattening mayo added.  The juicy pomegranate seeds burst in your mouth when you bite into the eggs, cutting through the richness and giving the eggs a fresh finish. These are the perfect edition to your Memorial Day or summer time BBQ!

Recipe Feeds about 4-6 people (I estimate everyone at a party will have at least 2 halves or one whole egg)

Ingredients-

1. 6 Whole Hard-boiled Eggs

2. 1 Teaspoon Dijon Mustard

3. 1/3 of a Small Shallot

4. 1 Teaspoon Honey

5. ½ Cup Canned Red Beets Chopped (reserve the liquid the beets come in a set aside)

6. 1/2 Teaspoon White Wine Vinegar ( You can put more if you like more of a vinegar taste)

7. Dash of Salt & Pepper

8. 1 Pomegranate (you will only need the seeds so cut the pomegranate in half and gently pop out the seeds)

9. Fresh Parsley finely chopped (you can also use mint)

Steps-

1. Using a sharp knife, slice the eggs in half lengthwise. Scoop out the yolks gently so you don’t break apart the whites of the egg, and place the hard-boiled yolks into the bowl of a food processor or blender. Set the egg whites aside on a plate.

2. Blend together the egg yolks, Dijon, shallot, honey, beets, vinegar and salt and pepper until creamy. If the mixture is too thick add a few drops of the reserved beet juice until you reach the desired consistency and texture. You want it thick, but still very creamy.

3. Evenly scoop heaping teaspoons of the egg/beet mixture into the egg white halves.

4. Garnish with some parsley and about 3-4 pomegranate seeds per egg half.

5. Serve and enjoy!