Egg Product - Devil's Devilled Eggs

4 beets
8 lge eggs
2 tblsp mayonnaise
1.5 tbsp chives, chopped finely
1.5 Tbsp finely chopped tarragon
1.5 tbsp chervil chopped finely
2 tsp Dijon mustard
1 tsp balsamic vinnegar
1 tsp minced shallot
2 shakes Worcestershire sauce
salt & pepper to taste

1. In a medium sized pot, boil beets in 4 cups of water for 1 hour. Reserve the beet water - Save beets for another time.
2. In another medium sized pot bring 4 cups of water to a boil, reduce to simmer and cook eggs for 12 minutes. Allow to cool.
3. Peel hard boiled eggs place in a bowl and cover with the beet water for 30 minutes.
4 Slice eggs in half lengthwise. Remove yolks and transfer to a bowl. Reserve the whites.
5. To the yolks add mayo, herbs,Dijon mustard,balsamic vinnegar, shallot, worcestershire and salt and pepper to taste. Blend with a fork.
6. With a pastry bag or a zip lock back with a 1/2 inch corner clipped, pipe yolk mixture back into egg whites. May use Pastry bag tips for fancier effect.

Place on decorated platter and serve.

Number of Servings: 16

Recipe submitted by SparkPeople user JUNETHIBEAULT.