RED BEET SPREAD AND DEVILED EGGS

Red Beet Spread and Deviled Eggs image

Provided by Pat Duran

Categories Spreads

Time 10m

Number Of Ingredients 9

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FOR THE SPREAD:
8 oz cream cheese, softened cut in pieces
1 Tbsp horseradish
1 1/2 c cooked -cut up red beet (1 cooked medium beet) or 1 can plain beets,drained
1 Tbsp lemon juice, fresh
1 tsp balsamic vinegar,adjust to your taste
2 tsp granulated sugar, adjust to your taste
dash of black pepper
2 tsp chives,optional

Steps:

1. Place cut up beet in blender with the cream cheese and blend and pulse until smooth and blended. add remaining ingredients into blender except chives. Blend all and Pulse a few times. Pour into serving bowl and top with chopped chives. --- Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
2. For Red Beet Deviled Eggs: 12 eggs, hard boiled Enough beet spread to make a dark pink color 12 egg yolks, mashed Place the eggs in boiling water and boil for 10 minutes. Remove from heat and test egg for doneness.(take egg from water and spin on flat surface if spins -it's done- if it wobbles it's not) When eggs are done remove shells by peeling off carefully- starting at wide end. Cut eggs in half lengthwise and remove yolk. Place eggs on platter. Place yolks in small bowl with enough beet spread to make a smooth dark pink color and pipe mixture into eggs on platter. Trim with a parsley sprig, if desired. SEE PHOTO ABOVE.
3. Here's a cute bunny to put in the center ;instead of the olives for your Easter buffet.