Sous Vide Deviled Eggs (Beet-Colored Version)

These beet-colored, sous vide prepared deviled eggs bring a surprising twist to your next dinner or party.

Ingredients

• 6 eggs
• ¼ cup mayonnaise
• ½ tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• ⅛ teaspoon cayenne pepper
• Salt and pepper, to taste
• Cryo-concentrated beet juice (from fresh beets)
• Optional for garnish: chives, paprika, crispy pork belly, beet chips

Equipment:

Sous vide Stick
Vacuum sealer
Vacuum bags
Baking sheet
Saute pan

Instructions

For the Deviled Eggs:

• Place the eggs in a pot, covering them with cold water.
• Bring the water to a boil and cook the eggs for 15 minutes on medium-high heat.
• Remove the eggs from the pot and chill them in ice-cold water. Once cooled, peel and pat dry.
• Place the eggs and the cryo-concentrated beet juice into a sous vide bag and seal it. Marinate in the fridge for at least 3 hours or up to 24 hours. (The longer you marinate, the more beet juice will soak into the eggs, turning the yolk a beautiful purple color.)
• After marinating, open the pouch, cut the eggs in half lengthwise, and remove the yolks. Mash the yolks with Dijon mustard, white wine vinegar, mayonnaise, and cayenne pepper until smooth. Season with salt and pepper, then transfer the mixture into a resealable bag or piping bag and cut off the tip.

To Serve:

• Place the egg whites, with the purple cut-side up, on a plate and fill them with the yolk mixture.
• Garnish with chopped pork belly, beet chips, chives, and a sprinkle of paprika as desired.