Pin it
These show-stopping pink deviled eggs turn an everyday snack into a dazzling starter by dunking them in beetroot liquid. The eye-catching mix of deep pink whites and smooth yellow centers makes a gorgeous plate that'll wow everyone with both looks and taste.
I whipped these up for a spring get-together and couldn't believe how fast they vanished. Everyone was shocked that the bright pink came just from beets, and now folks always ask me to bring my fancy pink eggs to parties.
- Hard boiled eggs: They're the main ingredient and soak up the beet flavor really well
- Canned sliced beets: Give that amazing color and slight sweetness without any extra cooking
- Apple cider vinegar: Makes everything pop with tanginess and helps the pickling magic happen
- Sugar: Cuts the sour taste and makes the pink color even prettier
- Peppercorns: Add a bit of spicy background flavor during soaking
- Mayonnaise: Makes the filling super smooth
- Dijon mustard: Gives a nice zip to the yolk mix
- Hot sauce: You can skip it, but a few drops really wake up the earthy flavors
Easy Cooking Guide
- Mix Your Soaking Liquid:
- Pour the beet juice into a pot and save the beet pieces for something else. Throw in the vinegar, sugar, salt, and peppercorns with the juice, then warm it up on medium. Keep stirring until all the sugar melts away, usually around 3-5 minutes. Take it off the heat and wait about 20 minutes until it's totally cool so it won't start cooking your eggs.
- Soak Those Eggs:
- Find a container that's just big enough to hold your eggs with liquid covering them completely. Put your peeled eggs inside and pour the cool beet mix over them. If they're not fully covered, add a splash more vinegar. Seal it up tight and stick it in the fridge at least 12 hours, though a full day makes them much pinker. Remember - the longer they sit, the brighter they'll be.
- Make The Stuffing:
- Cut each pink egg down the middle lengthwise with a sharp knife. Scoop out the yolks into a bowl without tearing the colored whites. Smash those yolks with a fork until they're all broken up, then mix in mayo, mustard, vinegar, and hot sauce if you want some kick. Add salt and pepper until it tastes right. Want it super smooth? Toss everything in a small blender.
- Put It All Together:
- Spoon the yolk mix back into each egg half, or use a piping bag if you're feeling fancy. No piping bag? Just use a sandwich bag with a tiny corner cut off. Top with fun things like thin radish slices, dill sprigs, black olive bits, chopped chives, or that crunchy bagel topping for extra flavor and prettier eggs.
Pin it
The first time I brought these to a family dinner, my grandma didn't believe me when I said I didn't use food dye. When I told her it was just beet juice, she smiled and told me her mom used to do the same thing back during hard times to make simple food look special. That little bit of family history made these eggs mean so much more to me.
Stunning Do-Ahead Party Snack
These pink deviled eggs are perfect when you've got company coming because you have to make them early. The soaking part needs at least 12 hours, so you can get them ready the day before your get-together. On party day, you just need to cut, fill and decorate. You can even put them all together up to a day ahead, but I'd wait to add any fresh herbs until right before you serve them so they look their best.
Pin it
Fix Common Problems
If your eggs aren't getting pink enough, there could be a few reasons why. First, check that they're totally covered in the liquid. Sometimes eggs float a bit, so I put a small heavy thing like a shot glass on top to keep them underwater. Also, make sure your beets gave enough color - the dark red ones work way better than any other type. Lastly, don't use super fresh eggs. They're harder to peel and sometimes don't soak up the color as well.
Tasty Twists
The basic filling tastes great, but you can switch things up lots of ways. Try mixing in a spoonful of chopped pickled beets for more color and flavor. Want something creamier? Use half mayo and half mashed avocado. Make them taste Mediterranean by adding some tiny capers and dill. For something different, mix in a bit of horseradish or some curry powder. All these ideas work really well with the light beet flavor in the whites.
Keeping Them Fresh
These pink deviled eggs will stay good in the fridge for about three days. Keep them in one layer in a container with a tight lid so the filling doesn't get squished. If you want to work ahead, you can keep the pink egg halves without filling for up to 5 days and make the filling separately, then put them together just before serving. Don't try freezing the finished eggs, but you can pickle extra whites and freeze the yolk mix if you need to.
Frequently Asked Questions
- → How long do eggs need to soak for great color?
Let them sit in the brine for a minimum of 12 hours. If you want a deeper pink, up to 24 hours works beautifully.
- → Can I swap canned beets for fresh ones?
Totally! Roast fresh beets, peel, and slice them. Use their juice to mix up your brine.
- → What toppings can I use for variety?
Switch it up with chives, Everything Bagel seasoning, thin radish slices, dill fronds, or even black olives.
- → How soon can I make these ahead of time?
You can pickle and prep the eggs a full day ahead. Add your garnishes last minute for the freshest look and taste.
- → Can I tweak the filling flavor?
Go for it! Play with the amounts of mustard, vinegar, and hot sauce until the balance of creamy, tangy, and spicy feels just right for you.