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!
Equipment
- Large Pot
- piping bag or a melon baller
Ingredients
- 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
Instructions
- 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
Video
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