Beet Pink Eggs (Printable Version)

# What You’ll Need:

01 - A half dozen eggs, boiled till hard.

02 - About 2 cups of pickled beet liquid.

03 - 4 heaping tablespoons of mayo.

04 - A good teaspoon of Dijon-style mustard.

05 - A shake of salt, about 1/4 teaspoon.

06 - A bit of black pepper, same amount as salt.

07 - Chopped parsley or chives or just black pepper for flair if you like.

01 - Top them with herbs or pepper if that sounds good.

02 - Let them cool in the fridge for about 15 to 20 minutes before you dig in.

03 - Spoon or pipe that yummy yolk mix into the whites.

04 - Stir up the yolks, mayo, mustard, salt, and pepper in a bowl till smooth.

05 - Pop out the yolks and break them up with a fork right in the bowl.

06 - Take the eggs outta the juice and split them lengthwise down the middle.

07 - Stash the eggs in the fridge for a full day.

08 - Plunk the boiled eggs into the beet juice, add water if they aren't totally under.

09 - Get your eggs boiled and peel off those shells.

01 - Let them soak for a full day to really boost that color.

02 - You can throw these together a day early—no worries.

03 - A little baking soda tossed into the water helps those shells slide right off.

04 - No gluten or carbs to fuss about. Totally keto friendly.