Thursday's Meal: Inside-Out Easter Eggs

Levi Slaver from Whole Foods shares a fun recipe.

The recipe is as follows:


8 large eggs
1 medium beet, cooked, peeled and quartered
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3 tablespoons chopped fresh chives
16 very small fresh mint leaves or 2 teaspoons thinly sliced fresh mint leaves


-Place eggs in a large saucepan and cover by a few inches with water.

-Cover and place over medium-high heat and bring to a boil.

-Remove from heat and allow to sit, covered, 10 minutes.

-Drain, cool and peel eggs.

-Halve eggs lengthwise.

-Scoop out yolks and place them in a food processor along with beet, mayonnaise, mustard, salt and pepper.

-Process until smooth, stopping frequently to scrape down the sides of the bowl.

-Add chives and pulse until combined. Pipe or spoon the yolk mixture into the egg whites and place them on a platter.

-Top each with a whole mint leaf or a sprinkling of sliced mint leaves.

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