I’ve been taking a more organic approach to eating lately and making more of a conscious effort to swap out unhealthy ingredients for better options. In this recipe I’ve swapped out coconut milk for mayo and the results are mind-blowing! SO DELICIOUS! Happy Eating!
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preparation
preparation Time75 mins
cook Time
20 mins
servings
6
calories
0 per serving
ingredients
- 12 large eggs
- 1 beet, peeled and sliced
- 1 cup vinegar
- 2 cup water
- 1/4 cup coconut milk, see notes*
- 1 tablespoons dijon mustard
- 1 tablespoons pickle juice
- 1 scallion, minced
- salt and pepper
- fresh chives, chopped
directions
Directions:
Make hard boiled eggs first by covering eggs with cold water in a large pot and placing over medium high heat. Bring to a boil then remove from heat and cover with a lid. Let sit for 12 minutes then place eggs in cold water and peel. Set aside. In a medium saucepot, place beet, vinegar, and water and bring to a boil. Simmer for 10 minutes. Let cool and come to room temperature. Place peeled eggs into a ziplock bag and poor in cooled beet juice. Let sit in refrigerator for 1 hour. Remove eggs from juice and let dry on paper towel. Slice eggs in half and scoop out yolk. Place remaining ingredients into a blender or food processor and blend. Taste for seasoning. Pipe egg mixture into eggs and serve with chopped chives.
