Description
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
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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:
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp white vinegar or pickle juice
- 1/4 tsp salt (or to taste)
- 1/8 tsp black pepper
- 1/4 tsp smoked paprika (plus extra for garnish)
- 1 tsp finely chopped chives (optional, for garnish)
Instructions
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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.
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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.
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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
- Serving Size: 2 deviled eggs
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg