Description
Pink deviled eggs bring stunning color to your appetizer spread with natural beet juice. These gorgeous eggs taste just like classic deviled eggs with creamy filling and tangy flavor. Perfect for Easter, baby showers, or spring gatherings when you want something eye-catching.
Ingredients
- 12 large eggs
- 1 cup beet juice (from canned or fresh beets)
- 1/2 cup white vinegar
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh dill for garnish
Instructions
1. Place eggs in pot with cold water. Bring to boil, turn off heat, cover and let sit 12 minutes.
2. Transfer to ice bath immediately. Cool completely then peel gently under running water for best results.
3. Mix beet juice with vinegar in shallow dish. Submerge peeled whole eggs and refrigerate 4-6 hours or overnight for deep pink color.
4. Remove eggs from beet juice and pat dry. Slice in half lengthwise and scoop yolks into bowl.
5. Mash yolks with fork until fine. Mix in mayo, mustard, vinegar, salt, and pepper until smooth and creamy.
6. Pipe or spoon filling into pink egg white halves. Sprinkle with paprika and top with fresh dill.
Notes
Canned beet juice works perfectly for coloring. Fresh beet juice stains more intensely.
Add vinegar to beet juice to help color set on egg whites.
Older eggs peel easier than fresh ones. Buy eggs a week ahead for smoothest peeling.
Longer soaking time creates deeper pink color. Pat eggs dry before slicing to prevent mess.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Calories: 95
- Sugar: 1g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg