Name: Roasted Beet and Dill Deviled Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large Eggs; 1 medium Beet; 0.25 cup Non-fat Greek yogurt; 1 tsp Dijon mustard; 1 tbsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Apple cider vinegar

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Roasted Beet and Dill Deviled Eggs

Oven-roasted beets blended into a creamy yolk filling and piped into hard-boiled eggs for a vibrant, earthy appetizer that is rich in protein.

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NUTRITION

Protein

47.0g

Fat

34.5g

Carbs

21.7g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 medium Beet

0.25 cup Non-fat Greek yogurt

1 tsp Dijon mustard

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Apple cider vinegar

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PREPARATION

1
Preheat oven to 400°F and wrap the beet in foil to roast for 45 minutes until tender.
2
Place eggs in a saucepan, cover with water, bring to a boil, then remove from heat and cover for 12 minutes.
3
Transfer eggs to an ice bath for 5 minutes before peeling them carefully.
4
Peel the roasted beet and finely grate it, then squeeze the pulp through a mesh sieve to collect the vibrant juice.
5
Slice eggs in half lengthwise, remove yolks, and lightly brush the whites with the beet juice to create a stunning pink stain.
6
Combine yolks in a bowl with Greek yogurt, Dijon mustard, apple cider vinegar, salt, pepper, and 1 tablespoon of beet pulp.
7
Mash the filling with a fork until it is velvety and smooth.
8
Spoon the magenta mixture back into the stained egg whites and garnish with fresh dill.