Truffle Bacon Beet Colored Deviled Eggs

I first tasted these at Atwood's in Chicago on Michigan Ave. and my husband and I would flock back as often as we could to guzzle them down. So last Easter, while living in Arizona, I decided to replicate their delicious dish!

These turned out to be so delicious, don't be surprised if your guests guzzle them down!

HINT! This recipe needs you to soak eggs for at least 4 hours and best if done overnight to get the red beet color to soak into the egg.

Serves 4 - 6

Grocery List

1. 8 - 12 eggs

2. 1 can beets

3. 1 cup apple cider, plus 3 tbsp kept separate

4. 1/2 cup of mayonnaise

5. 2 slices cooked and chopped bacon

6. 1 tbsp white truffle oil (I use Urbani truffle oil)

7. Salt and pepper to taste

8. 1tsp paprika

9. Minced Chives

10. Piping bag or a large zip lock bag with a small cut one bottom corner.

Recipe

1. In a large pot, cover eggs with water and place on high heat, bring to a boil then turn off and leave covered for 10 - 15 minutes.

2. Place eggs in iced water for 2 minutes.

3. Remove shells under with faucet with lightly running water, place aside.

4. In a sauce pan mix 1 cup of apple cider vinegar and 3 cups of water. Add the beet and bring to a boil.

5. Remove beet water from the stove and let it cool slightly, add to a large container and add eggs and refrigerate 4 hours or overnight for deeper beet color.

6. Remove eggs from the jar and carefully slice lengthwise in half, removing yellow yolk and place in a large bowl. Repeat for all eggs, laying them down flat sides up.

7. To the large bowl with egg yolks, add salt and pepper, add 3/4 tbsp truffle oil (reserve a small amount to sprinkle on top of filled eggs) and mayonnaise, mix well.

8. Fill the egg halves with yolk mix into the piping bag or ziplock and fill the beet egg halves and make a small tip at the top.

9. Mix remaining truffle oil with the bacon slices and carefully sprinkle them over with minced chives.

Serve on a plate and ENJOY! XX

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