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Perfectly Pink Deviled Eggs

These Instagram-worthy deviled eggs combine creamy filling with a stunning pink hue from pickled beets, making them a perfect snack for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Beet Pickle
  • 2 medium medium beets, peeled and thinly sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
For the Eggs and Filling
  • 9 extra-large eggs
  • 1-2 teaspoons lemon juice or dill pickle juice Use according to taste.
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cold butter, diced
  • 4 tablespoons mayo (recommended: Kewpie) For a creamier texture.
For Garnishing
  • Shards of crispy bacon
  • Thinly sliced chives
  • Fresh dill
  • Pickled red onion
  • Capers
  • Thinly sliced cucumber
  • Thinly sliced radish

Method
 

Make the Beet Pickle
  1. In a pot, combine sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring to a boil and then cool.
Boil the Eggs
  1. Cover the eggs with cold water and bring to a boil. Let sit covered for 11-12 minutes, giving a gentle stir during the first 3 minutes.
Pickle the Eggs
  1. Remove shells and place eggs in beet pickling liquid for 2 hours. For a bolder color, crack the shells and soak for 4 hours.
Prepare the Filling
  1. Blend yolks, lemon juice, Dijon mustard, butter, and mayo until fluffy. If it splits, chill and blend again.
Assemble
  1. Pipe or spoon filling into egg whites and garnish with toppings. Serve on a vibrant platter.

Notes

These delightful bites can be stored in the fridge for up to 3-5 days. Pop them in an airtight container to keep them fresh. Leave a little beet pickling liquid for extra vibrance when assembling.