Beetroot Deviled Eggs

Ingredients:

• Beets

• Eggs

• Chives

• Mayo

• Dijon

• Sriracha

• White Vinegar

• Salt & Pepper

Directions:

1. Start by boiling beets in water for 20 minutes. Take this water and let cool before adding 1/4 cup of white vinegar (this will keep the color vibrant).

2. Hard boil eggs then carefully separate egg from the shell.

3. Place peeled eggs in beet water and let sit for 3 hours to soak in color.

4. Remove eggs from beet water and cut lengthwise.

5. Using a spoon, scoop out yolks from center of white and put into a bowl.

6. In that bowl mix egg yolks, mayo, dijon mustard, Sriracha, and chives. Add salt and pepper to taste.

7. Transfer yolk mix in piping bag. If you do not have a piping bag, a ziploc bag works fine just cut the tip of one of the bottom corners to pipe in filling into each egg half.

8. Garnish with chopped chives and fresh cracked black pepper.