Colorful Deviled Eggs

1. 1

   In deep pan, cover beet with water and cook on medium heat for about 30 to 45 minutes (add water when needed). Save the beet cooking water. Meanwhile, in a bowl, mix turmeric powder and water until you have a bright yellow soaking liquid, enough for soaking cooked egg white halves.

2. 2

   Place eggs on deep saucepan. Cover with water then bring to a boil and cook for 8 minutes. Drain and clean the eggs.

3. 3

   Peel eggs and cut in half lengthwise. Scoop yolks out into a bowl and set aside. Submerge half of the egg white halves in beet water and the other half in turmeric water. Cover and chill overnight.

4. 4

   To the yolks, add cooked beet, mayonnaise, Dijon mustard and salt to taste. Whisk until well blended and perfectly smooth. Transfer to a piping bag.

5. 5

   Drain and dry colored egg whites. Pipe yolk mixture into each egg white.

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