Pink Deviled Eggs

Pink Deviled Eggs
Pink Deviled Eggs

Pink Deviled Eggs

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Looking for a fun appetizer for your Easter gathering? Why not try these Pink Deviled Eggs? Infused with the natural goodness of beets root dye. Offering a little antioxidant kick with the beets, while the eggs offer a protein punch. Its a traditional deviled egg recipe with refreshing crunch of celery, a touch of sweet pickle and fresh dill. A perfect pink treat!
Course Appetizer
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes


  • Large Pot
  • piping bag or a melon baller


  • 12 eggs
  • 1 med beet cut into cubes
  • juice of one lemon
  • ½ cup white vinegar
  • 4 cups water
  • ¼ cup sweet pickle relish
  • 2 stalks celery diced
  • ½ cup mayonnaise
  • sea salt
  • pepper
  • paprika
  • fresh dill for garnish
  • pickled red onion click for recipe


  • Hard boil the eggs, cool and peel.
    12 eggs
  • Place beets into a large pot with 4 cups of water, lemon juice.
    1 med beet, 4 cups water, juice of one lemon
  • Bring to a boil and then reduce to a low boil for about 20 minutes.
  • Cool and add vinegar.
    ½ cup white vinegar
  • Add eggs to beetroot liquid and let sit for 30 minutes for a light pink color or let it sit for 24 hours for a dark hot pink color.
  • Cut eggs in half separating the yolks.
  • Combine yolks, mayo, relish, celery, salt, and pepper to taste.
    ¼ cup sweet pickle relish, 2 stalks celery, ½ cup mayonnaise, sea salt, pepper
  • Using a piping bag or a melon baller add the yolk filling to each egg white and garnish with pickled red onion, paprika, and fresh dill.
    paprika, fresh dill, pickled red onion


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