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 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
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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
Serving: 2egg halvesCalories: 120kcalCarbohydrates: 3gProtein: 6gFat: 10gFiber: 1gSugar: 1g
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