The Pioneer Woman Tasty Kitchen
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Beautify Your Easter Buffet!

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Level: Easy

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Description

Deviled eggs are back but here’s a way to make them really pretty and exciting! See the related blog post for more detailed instructions, different natural dyes to use, and other fillings!

Ingredients

  • 12 whole Eggs
  • 3 whole Red Beets
  • ¼ cups Shallots
  • 1 pound Smoked White Fish Or Salmon
  • ½ cups Sour Cream
  • ½ cups Unsalted Butter
  • ½ cups Cream Cheese
  • 3 Tablespoons Fresh Lemon Juice
  • 2 Tablespoons Vodka
  • ½ cups Whipping Cream
  • 1 teaspoon Each, White Pepper And Salt, Or To Taste
  • 1 teaspoon Cayenne Pepper, Or To Taste
  • 3 whole Garden Onion, Sliced On An Angle For Garnish

Preparation

1. Hard boil the eggs in boiling water for about 10 minutes. Drain and peel.
2. At the same time, peel the beets and cook them in water to cover plus 1 inch above the beets. Remove the beets and eat them! Save the water and place the hard boiled, peeled eggs in the beet water for several hours in the fridge.
3. Mix all the rest of the ingredients in a food processor. Taste and adjust seasonings.
4. Cut the now-bright-pink eggs in half, remove the yolks and fill the eggs with the fish mousse. Garnish with sliced garden onions or fresh herbs. (Use the yolks for another filling.)

Tip: The idea is to offer a variety of fillings to please a lot of different tastes. The blog post contains ways to make other natural colors for the eggs and also more ideas for fillings.

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