Pink Deviled Eggs

These Pink Deviled Eggs are a fun, colorful twist on deviled eggs! Naturally dyed with beets, they have a subtle earthy flavor and a creamy, perfectly seasoned filling.

Course Appetizer, Side Dish

Keyword beets, chili powder, curry powder, dijon mustard, dill, eggs, mayo, vinegar

Prep Time 20

Cook Time 9

Dyeing Time 1

Servings

Calories 56kcal

Ingredients

The Eggs

6 Eggs
1 Beet
1/2 Cup White Vinegar
Water

The Filling

The Yolks from the Eggs
3 Tbsp Mayo
1 Tsp Dijon Mustard
1/2 Tsp Hot Sauce
1/2 Tsp Chili Powder
1/4 Tsp Curry Powder
1/4 Tsp Salt
Fresh-Cracked Black Pepper to taste

Toppings

Finely Cut Radish Slices
Fresh Dill or Herbs
Hot Paprika

Instructions

Preparing the Eggs

To begin, hard-boil your eggs. Bring a pot of water to boil, then gently add your eggs using a slotted spoon. I recommend boiling them for 9 minutes exactly - the yolks will be set but have the slightest jamminess in the center. The last think you want are overcooked yolks, trust me!!
While the eggs are boiling, prepare a bowl filled with ice water to put the eggs into when they're done.
Once the eggs are done boiling, carefully use a slotted spoon to place them in the bowl of ice water. Let the eggs rest for at least 15 minutes.
While the eggs are resting, prepare the beet dye. Wash and dry your beet, then dice it or julienne it. You don't need to have perfect slices - you just want plenty of surface area for the beet color to come through. Place the beets into a large mason jar or refrigerator-safe, lidded, watertight vessel, and add in 1/2 cup of white vinegar. Set aside.
Once the eggs are cooled, peel off the shells. Then, carefully place the eggs into the jar with the sliced beets and vinegar. Add water to the top of the jar, making sure the eggs are completely covered. Then, add the lid and GENTLY shake the jar so that the eggs and beet pieces are mixed.
Place the jar of eggs into the refrigerator overnight, or up to two days.

Serving the Eggs

Before serving, drain the eggs from the jar and pat them dry with a paper towel. They should all be a nice pink color on the outside.
Cut the eggs in half, lengthwise, and scoop out the yolks into a bowl. Then, add in the mayo, mustard, hot sauce, and seasonings to the yolks.
Using a fork, mash the yolks and mix them into the mayo, spices, etc. until you have a fairly homogenous mixture with only small clumps of yolk.
Here, you can either use a spoon to add the mixture back into the eggs, or you can use a piping bag (recommended) to pipe it back into the little divot in the eggs.
Top the eggs with hot paprika, radish slices, dill, herbs, or any other toppings you'd like.
Enjoy!

Nutrition

https://wellandfull.com/2026/04/pink-deviled-eggs/

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