We just couldn’t resist sharing this recipe from Alive Magazine with you!
If you’re in need of an appetizer for the impending Easter holiday that offers some wow factor, try these pretty in pink devilled eggs.
So simple, you can even prepare them with your young kids.
Here is what you would need:
2 medium beets, peeled and quartered
6 large free-range eggs
3/4 cup (180 mL) cider vinegar
1 Tbsp (15 mL) whole black peppercorns
1/3 cup (80 mL) reduced-fat sour cream
1 Tbsp (15 mL) chopped chives
1 Tbsp (15 mL) yellow mustard or creamy Dijon
1 tsp (5 mL) curry powder
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) sea salt
For the whole instruction, visit http://www.alive.com/recipes/view/1008/beet_pickled_devilled_eggs