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Pink Deviled Eggs

Colorful and creamy, these Pink Deviled Eggs are a delightful twist on a classic snack, perfect for parties or cozy dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces eggs
  • 1.5 liters water for boiling
  • 1 large beet peeled and cubed
  • 1 piece lemon juiced
Seasoning and Filling
  • 1 flat teaspoon salt
  • 1 heaping tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch ground black pepper

Method
 

Boiling and Soaking the Eggs
  1. Boil the eggs for 8–10 minutes, then transfer them to a bowl of cold water.
  2. Peel the eggs and place them in a bowl or container.
  3. Peel the beet, cut it into small cubes, and place them in a pot.
  4. Add the water, salt, and the juice of the lemon to the pot, then bring to a boil.
  5. Let the beet mixture cool, then remove the beet cubes.
  6. Pour the beet water into the bowl with the eggs. If the liquid doesn’t fully cover the eggs, add more water.
  7. Let the eggs soak in the beet water in the fridge for 3 hours or overnight.
Making the Filling
  1. Mix the mayonnaise, Dijon mustard, and seasonings together.
  2. Once the eggs are ready, fill the pink halves with the creamy mixture.
Serving
  1. Serve the filled eggs on a colorful platter, garnishing with fresh herbs or paprika.

Notes

These delightful snacks will stay fresh in the fridge for about 3–5 days. Store them in an airtight container. You can prep ahead by filling the egg halves a day or two prior to serving.