Go Back
Natural pink Easter deviled eggs garnished with herbs and spices

Natural Pink Easter Deviled Eggs

These vibrant deviled eggs are beautifully colored with natural beet juice and have a creamy filling that makes them a delightful addition to any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Appetizer, Brunch, Snack
Cuisine: American, Holiday
Calories: 70
Ingredients Method Notes

Ingredients
  

Egg and Filling Base
  • 6 large large eggs Used as the base for the deviled eggs.
  • 1/2 cup mayonnaise Adds creaminess to the filling.
  • 1 teaspoon Dijon mustard Gives a tangy flavor to the filling.
  • 1 teaspoon white vinegar Enhances the flavor of the filling.
  • Salt to taste Salt For seasoning.
  • Freshly cracked pepper to taste Freshly cracked pepper For seasoning.
Natural Color
  • 1 small beet Used for coloring the egg whites.
For Garnish
  • Fresh herbs Fresh herbs (like dill or chives) For garnish.

Method
 

Preparation
  1. 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. 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. Gently tap each egg and peel under running water for easier removal.
Dyeing and Filling
  1. Halve the peeled eggs, remove the yolks, and place the whites in the beet water for about 10 minutes for that beautiful pink color.
  2. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
  3. Spoon or pipe the lovely filling back into the pink egg whites. Garnish with fresh herbs.

Notes

These deviled eggs can be stored in the fridge for up to three days in an airtight container. For a fancier look, try piping the filling instead of spooning it in. Adjust the beet amount for deeper color and add sour cream for extra richness if desired.