Roasted Beet Deviled Eggs

Ingredients

• 1 tsp. fresh thyme, chopped

• Salt and pepper to taste

• 1 medium beet, about 10 oz. or 1 can of sliced beets

• 12 eggs, hard boiled

• 1/4 cup mayonnaise

Directions

If using fresh beets:

1. Pre heat oven to 350.

2. Wash beets well and place in a baking dish coat in oil, salt and pepper.

3. Cover in aluminum foil and roast for about an hour or till tender (when a thin bladed knife can be easily inserted with little resistance).

4. Peel and puree beet with any juices left over from the cooking process, add water if needed to get a smooth puree.

If using canned beets:

1. Drain off liquid and reserve.

2. Lay out the sliced beets in a single layer on a baking sheet.

3. Drizzle with oil salt and pepper.

4. Place in oven or under a broiler till slightly dried and they start to get a little brown.

5. Puree beets until smooth, using reserved juices of needed.

1. Cut eggs in half and scoop out the yolk into a small bowl, reserve whites to be filled.

2. Mash together yolks, beet puree and fresh thyme and mayonnaise till smooth.

3. Fill egg whites with yolk mixture using a small spoon or piping bag.

4. Garnish with more fresh thyme or basil if desired