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Perfectly Pink Deviled Eggs

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These Perfectly Pink Deviled Eggs are a stunning and delicious twist on the classic deviled egg! The vibrant pink hue comes from a beet-infused pickling process, making them a showstopper for Easter, spring gatherings, or any festive occasion. These creamy, tangy bites will steal the spotlight at your next celebration!

Ingredients

Scale

  1. For the Pickled Pink Eggs:

    • 6 large hard-boiled eggs, peeled
    • 1 medium beet, peeled and sliced
    • 1 cup water
    • 1 cup white vinegar
    • 1/2 cup sugar
    • 1 tsp salt

    For the Deviled Egg Filling:

    1. 3 tbsp mayonnaise
    2. 1 tsp Dijon mustard
    3. 1/2 tsp white vinegar or pickle juice
    4. 1/4 tsp salt (or to taste)
    5. 1/8 tsp black pepper
    6. 1/4 tsp smoked paprika (plus extra for garnish)
    7. 1 tsp finely chopped chives (optional, for garnish)

Instructions

  • Make the Pickled Pink Eggs:

    • In a small pot, combine the sliced beet, water, vinegar, sugar, and salt. Bring to a simmer, stirring to dissolve the sugar.
    • Remove from heat and let the mixture cool slightly.
    • Pour the beet liquid into a glass jar or bowl and add the peeled hard-boiled eggs.
    • Cover and refrigerate for at least 6 hours, or overnight for a deeper pink color.

  • Prepare the Deviled Egg Filling:

    • Remove the pickled eggs from the beet liquid and pat them dry.
    • Cut the eggs in half lengthwise and carefully scoop out the yolks into a bowl.
    • Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, pepper, and paprika until smooth.

  • Fill and Garnish:

    • Spoon or pipe the yolk mixture back into the pink egg whites.
    • Sprinkle with smoked paprika and chopped chives for an elegant touch.

Notes

  • The pickling process can be done overnight for a richer pink color.
  • Garnish with extra smoked paprika and chives for an added flavor and beautiful presentation.

Nutrition

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