Pretty in Pink: Naturally Dyed Deviled Eggs with a Healthy Twist
I’ve made my fair share of deviled eggs over the years, but this version might just be my favorite. These Pink Deviled Eggs are a little twist on the traditional—bright, colorful, and naturally dyed using beets. The result is a beautiful appetizer that feels just as special as it looks. They’re simple to prepare, totally customizable, and always a crowd-pleaser.
This idea was originally inspired by a springtime gathering, but it’s truly a recipe you can use year-round. The soft pink hue adds a touch of fun without any artificial dyes, and the filling stays true to that classic deviled egg flavor—creamy, tangy, and just the right amount of crunch from fresh celery.
Whether you’re making these for brunch, a holiday spread, or just because you want a beautiful snack in the fridge, this is a recipe that’s as nourishing as it is lovely.
Pink Deviled Eggs
Rate This Recipe:
Equipment
- Large saucepan or dutch oven
- Slotted spoon
- fine mesh strainer
- Piping bag
- Sharp knife and small spoon
Ingredients
For the Beet Dye
- 1 med beet cut into cubes
- juice of one lemon
- ½ cup white vinegar
- 4 cups water
For the Deviled Eggs
- 12 large eggs
- 8 cups water for boiling
- sea salt
- ¼ cup sweet pickle relish
- 2 stalks celery finely diced
- ½ cup mayonnaise (or avocado mayo if you want a lighter version)
- sea salt and pepper to taste
- paprika for dusting
- fresh dill for garnish
Instructions
Prepare the Beet Dye
- Place beets, lemon juice, and water into a large pot. Bring to a boil, then reduce to a low boil and simmer for about 20 minutes. Remove from heat and allow to cool slightly. Stir in the white vinegar and let the mixture cool completely.1 med beet, juice of one lemon, 4 cups water, ½ cup white vinegar
Hard Boil the Eggs
- Bring a separate pot of salted water to a boil. Carefully add the eggs, then reduce the heat and simmer for 10–12 minutes. Transfer the eggs to a bowl of ice water to cool, then peel.12 large eggs, 8 cups water, sea salt
Dye the Eggs
- Add the peeled eggs to the cooled beet dye. For a soft pink color, let them soak for about 1 hour. For a deeper pink, soak up to 24 hours. Once dyed, slice each egg in half and carefully remove the yolks.
Make the Filling
- Mash the yolks in a medium bowl. Stir in the mayonnaise, pickle relish, diced celery, salt, and pepper. Mix until smooth.¼ cup sweet pickle relish, 2 stalks celery, ½ cup mayonnaise, sea salt and pepper
Assemble the Eggs
- Using a spoon or piping bag, fill each egg white with the yolk mixture. Top with a light sprinkle of paprika and a few fresh dill fronds. Chill until ready to serve.paprika, fresh dill
Video
More About This Recipe
Cooking Tips
- Always let your beet dye cool completely before adding peeled eggs. Adding them while the dye is still hot can overcook the eggs or create a rubbery texture.
- To make your eggs easy to peel, use slightly older eggs and shock them in an ice bath immediately after boiling.
- For a tangier filling, add a teaspoon of Dijon mustard or a splash of apple cider vinegar.
- If you want to prepare these ahead of time, store the dyed eggs and yolk filling separately, then assemble just before serving for best texture.
Helpful Tools
- Large saucepan or Dutch oven – for preparing the beet dye
- Slotted spoon – for transferring eggs without breaking them
- Fine mesh strainer – optional, to remove beet bits from the dye
- Piping bag – for a neater presentation (a zip-top bag with the corner snipped works too)
- Sharp knife and small spoon – to halve the eggs and scoop the yolks cleanly
Nutrition
Health Benefits
These may look like party food, but they’re actually packed with nourishing ingredients—especially helpful for women over 50 looking to support overall health, skin vitality, and heart wellness.
- Eggs are a rich source of high-quality protein and choline, which supports brain function and memory as we age. They’re also one of the few natural sources of vitamin D.
- Beets are loaded with dietary nitrates that support circulation and blood pressure. They also contain betalains, known for their antioxidant and anti-inflammatory properties.
- Celery provides fiber and vitamin K, which plays an essential role in maintaining bone density—an important factor for postmenopausal women.
Final Thoughts
These Pink Deviled Eggs are the kind of recipe that brings joy to your kitchen—simple to make, absolutely gorgeous, and surprisingly nutritious. They’re also a sweet little reminder that food can be both playful and purposeful—especially when we’re prioritizing wellness, strength, and joy at every age.
So whether you’re making these for a spring gathering, your Easter table, or just for yourself (because you absolutely deserve pretty snacks), I hope they bring a little extra sparkle to your day.
If you make them, don’t forget to tag me—I love seeing how your creations turn out!