Pink Beet Deviled Eggs

These dazzling pink-hued deviled eggs put a fun twist on a classic snack by using beet juice for a natural dye. The eye-catching contrast between the deep pink exteriors and the yellow filling makes an impressive party bite that folks can't wait to try.

I whipped these up for a family get-together and they vanished within minutes. Everyone kept asking about the bright color, and nobody believed me when I said it was just beet juice. Now I'm always asked to bring my famous pink eggs to every holiday meal.

• Hard boiled eggs: They're the canvas for this colorful treat and soak up the beet flavor wonderfully
• Canned sliced beets: They give both the pretty pink shade and a hint of sweet earthiness with zero prep work
• Apple cider vinegar: Brings a tangy zip and helps the coloring process while keeping everything fresh
• Sugar: Cuts the tang and boosts the pink coloring effect
• Peppercorns: Add a subtle warmth throughout the soaking time
• Mayonnaise: Makes the filling smooth and rich
• Dijon mustard: Gives the filling a nice flavor kick
• Hot sauce: You can skip it, but a few drops really balance out the earthy beet notes

Easy Preparation Method

Mix Up Your Brine:

Pour the beet juice into a pot and save the actual beets for another dish. Throw in your vinegar, sugar, salt, and peppercorns with the juice, then heat it up on medium until it starts to bubble gently. Keep stirring until all the sugar melts away, usually around 3-5 minutes. Take it off the heat and let it sit until it's completely cool, about 20 minutes. Don't rush this step or you'll end up cooking your eggs more!

Soak Your Eggs:

Find a container that's just big enough to hold your eggs with minimal extra space. Put your peeled eggs inside and pour the cooled beet mixture over them. If they're not fully covered, add a splash more vinegar to get them submerged. Seal it up tight and stick it in the fridge for at least 12 hours, though a full day works better for deeper color. Remember, more soaking time equals brighter pink eggs.

Whip Up The Filling:

Cut each pink egg in half from top to bottom with a sharp knife. Scoop out the yolks really carefully to keep those pretty pink whites intact. Put all the yolks in a bowl and mash them with a fork until they're nice and smooth. Mix in your mayo, mustard, vinegar, and hot sauce if you want some kick. Add salt and pepper until it tastes right to you. Want it super smooth? Toss everything in a small food processor and pulse it.

Put It All Together:

Fill each pink egg half with your yolk mix. You can spoon it in or get fancy with a piping bag. No piping bag? Just cut a tiny corner off a sandwich bag for an easy substitute. Top them with whatever sounds good—thin radish slices, fresh dill, chopped black olives, snipped chives, or even that crunchy Everything Bagel mix from the store.

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The first time I brought these to a holiday dinner, my grandma was sure I'd used food dye. When I told her it was just beet juice, her eyes lit up. She started telling stories about how her mom used beet juice for eggs during tough times to make simple food look special. That little connection between our cooking styles across three generations really touched my heart.

Fantastic Do-Ahead Party Snack

These colorful eggs are perfect for busy hosts since you have to make them ahead anyway. The pink color needs at least 12 hours to develop, so you're forced to prep them a day early. On the day of your party, you just need to cut, fill and add toppings. You can even fill them up to 24 hours before your guests arrive, though I'd wait to add any fresh herbs until right before you serve them so they look their best.

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Fixing Common Problems

If your eggs aren't getting pink enough, a few things might be happening. First, check that they're completely underwater in the beet juice. Eggs sometimes float a bit, so I often put a small cup on top to keep them down. Also, your beets might not have enough color. The dark red ones work best for bright pink, while yellow beets won't give you much color at all. Lastly, super fresh eggs don't soak up color as well and can be a pain to peel, so eggs that have been in your fridge for a week work much better.

Tasty Twists

The basic filling tastes great, but you can mix things up tons of ways. Try adding a spoonful of chopped pickled beets to the yolk mix for extra pink swirls. Want something creamier? Swap half the mayo for mashed avocado. For a fancy twist, mix in some tiny capers and fresh dill. Feeling bold? A little horseradish or curry powder creates unexpected flavors that still work great with the slight beet taste in the whites.

Keeping Them Fresh

Your pink deviled eggs will stay good in the fridge for about three days. Store them flat in a container with a lid so the filling doesn't get smooshed. If you want to work ahead, you can keep the pink egg halves empty for up to 5 days and make the filling right before your event. These don't freeze well once they're put together, but you can freeze just the yolk mixture if you need to plan super far ahead.

Frequently Asked Questions

→ What’s the right time to get vibrant pink eggs?

Leave the eggs in the brine for no less than 12 hours. For a richer pink shade, let them sit up to 24 hours.

→ Can I swap canned beets for fresh ones?

Definitely! Roast and peel fresh beets, slice them, and use their juice to make your brine.

→ What creative toppings can I try?

Mix it up with chives, radish slices, dill, Everything Bagel seasoning, or black olives for a new look and taste.

→ How early can I prep these eggs?

Get the eggs pickled and ready the day before. Just add the filling and garnishes right before serving.

→ Can I tweak the filling ingredients?

For sure! Add or reduce mustard, vinegar, or hot sauce to match your flavor preferences.