Bacon, Egg and Cheese Deviled Eggs

Bacon, Egg and Cheese Deviled Eggs 

adapted from Rachael Ray Every Day· Mar 24, 2018 and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                                     1 WW point / half

1 medium beet, peeled and chopped

3 cups water

2 Tbsp. vinegar

1 tsp. Kosher salt
6 eggs

5 Tbsp. reduced fat mayonnaise 

4 Tbsp. grated reduced fat sharp yellow cheddar + 1 Tbsp for garnish

1 tsp. Dijon mustard
1 sliced of center cut bacon, cooked and crumbled

1. Bring  the water and beets to a boil; Boil for 20 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Strain liquid into a container reserve the beats for another recipe; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the beet colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, cheddar and mustard to the food processor; Process until desired consistency is reached
12. Season to taste with salt and pepper
13. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
14. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
15. Fill the colored egg white halves with the yolk mixture. 
16. Top with additional cheddar and bacon.

Enjoy!