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Vibrant pink deviled eggs served on a platter, perfect for gatherings.

Pink Deviled Eggs

Crisp on the outside, creamy on the inside, Pink Deviled Eggs are a stunning appetizer with a vibrant color from beet juice, making for a delightful and healthy treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 6 pieces
Course: Appetizer, Snack
Cuisine: American, Healthy
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs Large eggs work best.
  • 1.5 liters water For boiling.
  • 1 large beet Peeled and cut into cubes.
  • 1 pieces lemon Juice only.
Seasonings and Condiments
  • 1 flat teaspoon salt For boiling.
  • 1 heaping tablespoon mayonnaise Can substitute with Greek yogurt.
  • 1 teaspoon Dijon mustard Can substitute with regular mustard or sriracha.
  • 1 pinch salt To taste.
  • 1 pinch ground black pepper To taste.

Method
 

Cooking the Eggs
  1. Boil the eggs for 8–10 minutes until hard-boiled.
  2. Transfer the eggs to a bowl of cold water to cool down.
  3. Peel the eggs and place them in a bowl or container.
Preparing the Beet Mixture
  1. Peel the beet and cut it into small cubes.
  2. Add the beet cubes to a pot with water, salt, and the juice of the lemon, then bring it to a boil.
  3. Let the beet mixture cool, then remove the beet cubes.
Soaking and Filling the Eggs
  1. Pour the beet water into the bowl with the eggs. If the liquid doesn’t cover the eggs completely, add a bit more water.
  2. Refrigerate the eggs and let them soak in the beet water for 3 hours or overnight (but no longer!).
  3. For the filling, mix mayonnaise, Dijon mustard, and seasonings until smooth.
  4. Once the eggs are ready, fill the pink halves with the fluffy mixture.

Notes

These deviled eggs keep well in the fridge for about 3-5 days, covered tightly. They’re great for preparing a day before a gathering but avoid garnishing until ready to serve. For extra flair, sprinkle paprika or chives on top.