Beet & Dill Deviled Eggs

Ingredients

Instructions

Add the eggs to boiling water in a large saucepan. Boil for at least 10 minutes.
Remove the eggs from the pot and add to ice water & chill for at least 1 hour or until completely cooled. Peel the eggs and discard the shells.
Place the beet juice & chopped beets into a food safe container. Place the whole peeled eggs in the beet liquid, place a small plastic cup filled with water on top of the eggs to help submerge them in the beet juice. Let the eggs soak for a minimum of 2 hours
Remove the eggs from the beet juice and cut the eggs, lengthwise scooping the yolks out into a food processor. Lay the egg whites upwards on a flat surface
Add the mayonnaise, cream cheese, hot sauce, vinegar, & dijon to the egg yolks. Blend until smooth. Check for seasoning and adjust as needed
Place yolk mixture in a piping bag fitted with a star tip & set aside
Evenly pipe the egg mousse onto each egg half. Garnish with thinly sliced jalapeño, turmeric & fresh dill