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Pink Deviled Eggs

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Pink Deviled Eggs are a visually stunning and delicious twist on the classic deviled egg recipe. These eggs get their vibrant pink hue from pickled beet juice, giving them an elegant and festive look while adding a subtle tangy flavor. Perfect for parties, holiday gatherings, or simply adding a splash of color to your table, these deviled eggs are just as tasty as they are eye-catching. The creamy, flavorful filling pairs beautifully with the lightly pickled egg whites, making them a standout appetizer for any occasion.

Ingredients

Scale
  • 6 large eggs
  • 1 cup pickled beet juice (from canned or homemade pickled beets)
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon white vinegar or lemon juice
  • ¼ teaspoon paprika (plus more for garnish)
  • Salt and pepper to taste
  • Fresh dill or chives for garnish (optional)

Ingredient Highlights

  • Pickled Beet Juice: The key ingredient that gives the eggs their beautiful pink color and slightly tangy flavor.
  • Dijon Mustard: Adds depth and a slight tang to the deviled egg filling.
  • Paprika: Enhances the flavor and gives a classic deviled egg touch when sprinkled on top.
  • Fresh Herbs: Dill or chives make for a great garnish, adding freshness and a mild, aromatic flavor.

Instructions

Prepare the Eggs

  1. Hard-Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  2. Cool and Peel: Transfer the eggs to an ice water bath and let them cool for 10 minutes. Once cooled, gently peel the shells.

Pickle the Eggs

  1. Prepare the Pickling Liquid: In a bowl or jar, combine the pickled beet juice, apple cider vinegar, and salt. Stir to mix.
  2. Submerge the Eggs: Place the peeled eggs in the beet juice mixture, ensuring they are fully submerged. Refrigerate for at least 1 hour for a light pink color or up to 24 hours for a deeper hue.

Make the Deviled Egg Filling

  1. Slice the Eggs: Remove the eggs from the beet juice and pat them dry. Cut each egg in half lengthwise and carefully scoop out the yolks into a bowl.
  2. Mix the Filling: Mash the yolks with a fork, then mix in the mayonnaise, Dijon mustard, white vinegar (or lemon juice), paprika, salt, and pepper. Stir until smooth.
  3. Pipe or Spoon the Filling: Using a piping bag or spoon, fill each pink egg white with the creamy yolk mixture.

Garnish and Serve

  1. Add Finishing Touches: Sprinkle a little paprika over the top for color and flavor. Garnish with fresh dill or chives if desired.
  2. Serve and Enjoy: Arrange the Pink Deviled Eggs on a serving platter and enjoy!

Nutrition

Find it online: https://herbites.com/pink-deviled-eggs/