Pink Deviled Eggs

Delight your guests with these vibrant Pink Deviled Eggs, a playful twist on the classic appetizer. Infused with beet juice, these colorful bites are not just a feast for the eyes but also a delicious treat everyone will love. Perfect for parties, gatherings, or festive occasions like Easter brunch, these deviled eggs combine a creamy filling with stunning aesthetics, making them an impressive addition to any table. Easy to prepare and kid-friendly, you can customize them with various herbs and spices to suit your taste. Serve them on a decorative platter or as part of a charcuterie board, and watch them disappear!

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Course: Appetizer Cuisine: American Keyword: Use fresh ingredients for the best flavor. Adjust beet juice gradually to achieve your desired color without overpowering the taste. Experiment with seasonings like smoked paprika or garlic powder for added flair. Servings: Makes 12 filled egg halves (6 servings) Calories: 50kcal Author: Tisha

Ingredients

6 large eggs
1 small cooked beet (peeled)
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
½ teaspoon white vinegar
Salt and pepper to taste
Fresh chives or dill for garnish

Instructions

Hard boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, cover and let sit off heat for 10-12 minutes. Transfer to an ice bath.
Prepare beet juice: Grate the beet into a bowl and strain through a fine mesh strainer to extract about 2 tablespoons of juice.
Peel and prepare eggs: Once cool, crack and peel the eggs under running water. Cut in half lengthwise and scoop out yolks into a bowl.
Make filling: Mash yolks with mayonnaise, mustard, vinegar, and beet juice until smooth. Season with salt and pepper.
Fill eggs: Spoon or pipe yolk mixture back into egg whites.
Garnish: Top each egg with chopped chives or dill before serving.

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