Perfectly Pink Deviled Egg Recipe
Ever had deviled eggs that look as good as they taste?
You’re in for a treat with these Perfectly Pink Deviled Eggs! This recipe brings together the classic flavors you love but gives them a bold, stunning twist thanks to the vibrant beet pickling. Perfect for parties or a cozy dinner at home, they’re not just pretty; they’re positively delicious and surprisingly easy to make!
Why make this recipe
Why should you whip up a batch of these beauties? First off, they are super easy to prepare. If you can boil an egg, you can make these! Plus, who doesn’t appreciate a recipe that doubles as a party eye-catcher? Last but not least, they’re family-friendly! Kids and adults alike will be popping these pink gems into their mouths without a second thought. Yum! 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 2 medium beets, peeled and thinly sliced
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon sea salt
- 1 tsp black peppercorns
- 2 bay leaves
- 9 extra-large eggs
- 1-2 tsp lemon juice or dill pickle juice
- 2 tsp Dijon mustard
- 2 Tbsp (30g) cold butter, diced
- 4 tbsp mayo (I recommend Kewpie for its sweetness)
- Shards of crispy bacon
- Thinly sliced chives
- Fresh dill
- Pickled red onion
- Capers
- Thinly sliced cucumber
- Thinly sliced radish
Directions
Let’s make these show-stopping deviled eggs with easy-to-follow steps:
Make the Beet Pickle: In a pot, combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring it all to a boil, then set aside to cool in a bowl or container.
Boil the Eggs: Cover the eggs in cold water and bring them to a boil. Stir them gently a couple of times as the water heats to ensure the yolks stay centered. Turn off the heat, cover, and let them sit for 11-12 minutes. Give them a gentle stir during the first 3 minutes.
Pickling Magic: For Pink Pickled Deviled Eggs, remove the egg shells and place the eggs into the beet pickling liquid for 2 hours. If you’re feeling adventurous for Halloween, crack the shells and submerge the eggs for 4 hours.
Filling the Eggs: Gently remove the yolks from the whites after pickling. In a food processor, blend the yolks, lemon juice, Dijon mustard, butter, and mayo until light and fluffy. If it looks a little split, no worries! Just chill it for 10 minutes and blend again.
Assemble: Pipe or spoon the filling into the egg whites. Garnish with crispy bacon, cucumber, radish, capers, or pickled red onion. Sprinkle with chili flakes, chives, and a sprig of dill.
Happy cooking! 😍
How to make Perfectly Pink Deviled Egg Recipe (Overview)
This couldn’t be easier! Start by boiling your eggs and making the beet pickle. Let those eggs soak up that gorgeous pink hue. Then whip up a fluffy filling, and you’re ready to assemble your masterpiece! Pro tip: Don’t skip on the crispy bacon — it adds a delightful crunch that complements the creamy filling perfectly!
How to serve Perfectly Pink Deviled Egg Recipe
Serve these deviled eggs on a vibrant platter to really showcase their stunning pink color. The bright reds and greens from the toppings add beautiful contrast. As your guests reach for them, they’ll savor that crispy bacon crunch and fresh flavors from the dill and chives. Seriously, they might just disappear before your eyes!
How to store Perfectly Pink Deviled Egg Recipe
These delightful bites keep well in the fridge for up to 3 days. Just make sure to store them in an airtight container to preserve their freshness. If you’re planning ahead, you can make the filling a day in advance and fill the eggs right before serving.
Tips to make Perfectly Pink Deviled Egg Recipe
- Chill that butter! Keeping your butter cold helps the filling stay smooth and fluffy.
- Crack and soak! For a bolder pink color, follow the Halloween trick of cracking the shells before submerging them in the beet liquid.
- Swap out flavors — If you’re not a fan of dill, try swapping it for fresh basil or parsley for a different freshness.
Variation
Want to mix things up? Try adding some spicy Sriracha to the filling for a kick or swap out the mayo for Greek yogurt for a lighter twist. Impossible to resist, right?
FAQs
1. Can I make these ahead of time?
Absolutely! You can prepare the filling a day early, and just fill the eggs before serving.
2. How long do they last?
In the fridge, they last about 3 days but taste best fresh!
3. Can I freeze them?
It’s not recommended to freeze deviled eggs, as the texture can change when thawed. Stick to the fridge for freshness!
📌 Pin this recipe for your next cozy dinner night!
Perfectly Pink Deviled Eggs
Ingredients
Method
- In a pot, combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring it all to a boil, then set aside to cool in a bowl or container.
- Cover the eggs in cold water and bring them to a boil. Stir gently a couple of times as the water heats to ensure the yolks stay centered. Turn off the heat, cover, and let them sit for 11-12 minutes.
- Give the eggs a gentle stir during the first 3 minutes.
- Remove the egg shells and place the eggs into the beet pickling liquid for 2 hours. For a bolder pink color for Halloween, crack the shells before submerging them for 4 hours.
- Gently remove the yolks from the whites after pickling. In a food processor, blend the yolks, lemon juice, Dijon mustard, butter, and mayo until light and fluffy.
- If it looks a little split, chill for 10 minutes and blend again.
- Pipe or spoon the filling into the egg whites. Garnish with crispy bacon, cucumber, radish, capers, or pickled red onion. Sprinkle with chili flakes, chives, and a sprig of dill.
