Description
These Pink Deviled Eggs are naturally colored with a vibrant beet brine and filled with a creamy, tangy yolk mixture. Perfect for brunch, Easter, or any festive occasion, they bring a visually stunning and delicious twist to classic deviled eggs that will impress your guests.
Ingredients
For the pickled eggs:
- 6 large eggs, hard-boiled and peeled
- 1 small beet, peeled and sliced
- 1 cup water
- 1/2 cup white vinegar
- 1/2 teaspoon salt
- 1 teaspoon sugar
For the deviled filling:
- 6 egg yolks
- 2–3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Salt and black pepper, to taste
Optional toppings:
- Fresh herbs (dill or parsley)
- Paprika
- Crumbled feta or goat cheese
- Microgreens or edible flowers
Instructions
- Boil the eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Transfer eggs to an ice water bath to cool completely before peeling.
- Prepare beet brine: In a saucepan, combine the sliced beet, water, white vinegar, salt, and sugar. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and allow the brine to cool completely.
- Pickle the eggs: Place peeled eggs in a glass container and pour the cooled beet brine over them, ensuring they are fully submerged. Refrigerate for 4 to 12 hours, rotating the eggs occasionally to ensure even coloring.
- Slice and separate: Remove eggs from the brine and pat them dry. Slice each egg in half lengthwise and carefully scoop out the yolks into a bowl. Set the whites aside for filling.
- Make the filling: Mash the scooped yolks with mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until the mixture is smooth and creamy. Adjust seasoning to taste.
- Fill and garnish: Spoon or pipe the yolk mixture back into the egg white halves. Garnish with paprika, fresh herbs, crumbled cheese, microgreens, or edible flowers as desired. Chill before serving.
Notes
- Use a glass container for pickling to prevent staining that can occur with plastic.
- Make sure the beet brine is completely cooled before adding the eggs to avoid overcooking them.
- Pickling time can be adjusted from 4 to 12 hours depending on how intense you want the pink color to be.
- For an extra smooth yolk filling, blend the yolk mixture in a food processor before filling the egg whites.
- Store assembled deviled eggs in the refrigerator for up to 2 days or keep the egg whites and filling separate until ready to serve for best freshness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling and Pickling
- Cuisine: American
