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Natural Pink Easter Deviled Eggs

These vibrant Natural Pink Easter Deviled Eggs are both delicious and visually stunning, featuring a pop of pink from natural beet dye. Perfect for festive occasions, especially Easter!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Traditional
Calories: 120
Ingredients Method Notes

Ingredients
  

Eggs and Filling
  • 6 large large eggs
  • 1/2 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • Salt, to taste
  • Freshly cracked pepper, to taste
Coloring and Garnish
  • 1 small beet for natural pink color
  • Fresh herbs (like dill or chives) for garnish

Method
 

Preparation
  1. Place the eggs in a pot and cover them with water. Bring to a boil, then turn off the heat and let sit covered for 12 minutes. Drain and cool.
  2. Peel and chop the beet, boil in a small pot with water for about 15 minutes until tender. Strain and save the pink water.
  3. Gently tap each egg and peel under running water for easier removal.
Dyeing and Filling
  1. Halve the peeled eggs, remove the yolks, and place the whites in the beet water for about 10 minutes for that beautiful pink color.
  2. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until creamy.
Assembly
  1. Spoon or pipe the lovely filling back into the pink egg whites. Garnish with fresh herbs.

Notes

Serve these deviled eggs on a beautiful platter, garnished with fresh herbs. They pair perfectly with crispy crackers or a refreshing salad. For leftovers, store in the fridge for up to two days. Do not freeze.