Go Back

Easter Deviled Eggs with a Natural Pink Twist

A visually stunning and delicious twist on a classic dish, these deviled eggs feature a delightful pink hue from beet juice, making them a perfect addition to your Easter table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1/2 cup mayonnaise Can be substituted with avocado for a healthier option.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt to taste Salt
  • Freshly cracked pepper to taste Freshly cracked pepper
  • 1 small beet Used for natural pink coloring.
  • Fresh herbs for garnish Fresh herbs (like dill or chives)

Method
 

Preparation
  1. Hard-boil the eggs: Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat and let sit covered for 12 minutes. Drain and cool.
  2. Prepare the beet: While the eggs cool, peel and chop the beet. Boil in a small pot with water for about 15 minutes until tender. Strain and save the pink water.
  3. Peel the eggs: Gently tap each egg and peel under running water for easier removal.
  4. Dye the whites: Halve the peeled eggs, remove the yolks, and place the whites in the beet water for about 10 minutes for that beautiful pink color.
  5. Make the filling: Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
  6. Assemble: Spoon or pipe the lovely filling back into the pink egg whites. Garnish with fresh herbs.

Notes

These deviled eggs keep well in the fridge for up to 2 days. You can make the filling a day in advance and assemble them just before serving. Overcooking eggs can lead to a green tinge around the yolk, so use a timer!