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Pink Deviled Eggs

An enchanting twist on classic deviled eggs, these Pink Deviled Eggs are easy to prepare and perfect for impressing guests with their vibrant hue from beets.
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs
  • 1.5 liters water
  • 1 large beet
  • 1 whole lemon
  • 1 flat teaspoon salt
  • 1 heaping tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Method
 

Preparation
  1. Boil the eggs for 8–10 minutes. Then, transfer them to a bowl of cold water.
  2. Peel the eggs and place them in a bowl or container.
  3. Peel the beet and cut into small cubes. Place in a pot.
  4. Add water, salt, and lemon juice to the pot. Bring to a boil and then let cool.
  5. Remove the beet cubes and pour the beet water into the bowl with the eggs. If the liquid doesn’t fully cover the eggs, add a bit more water.
  6. Let the eggs soak in the beet water in the fridge for 3 hours or overnight.
  7. For the filling, mix together mayonnaise, Dijon mustard, and seasonings.
  8. Once the eggs are ready, fill the pink halves with the mixture.
  9. Serve on a colorful platter and garnish with fresh herbs or paprika.

Notes

These deviled eggs keep in the fridge for about 3 to 5 days. Store them in an airtight container to keep them fresh. You can make them ahead of an event; just fill them the day you plan to serve for the best texture and flavor.