Pink Deviled Eggs
April 17, 2025 by Kimberly
Tangy, creamy, a little crunchy. This snack turns heads and taste buds. Bold color, punchy flavor, and that one friend who says “Wait, what’s in these?” every single time.
2 HOURS
20 MINUTES
EASY
OMNIVORE
INT.
12 PORTIONS
CREAMY
EASTER
APPETIZER
SPRING
SUMMER
ABOUT THE RECIPE
They might look fancy, but these little guys are secretly the easiest crowd-pleaser ever. You know those recipes that make people pause mid-bite and go, “Wait—what is this?” Yeah, it’s one of those. The vibrant color comes from a quick beet juice bath (don’t worry, they’re not beety, just beautiful), and the filling is creamy, tangy, and somehow nostalgic and elevated at the same time. Perfect for Easter brunches or as appetizers for dinner parties.
How to serve
These pop right off the plate, so serve them cold on a pretty platter with a sprinkle of herbs and a little crispy bacon on top. A dusting of everything bagel seasoning makes them feel extra fun and just a little cheeky. Ideal for Easter brunch, a spring picnic, or as that one unexpected hit at your dinner party.
How to store
Store leftovers in an airtight container in the fridge for up to 2 days. The color stays vibrant, and the texture holds up surprisingly well.
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Pink Deviled Eggs
- Total Time: 2 hrs + 2 min
- Yield: 12 1x
Description
RECOMMENDED EQUIPMENT
- small pot
- two small bowls
- immersion blender (or regular one)
- piping bag & star tip (optional)
- sharp knife
- cutting board
Ingredients
- 6 eggs
- 400 milliliters beetroot juice
FILLING
- (the yolks from the 6 eggs)
- 4 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tsp onion powder
- salt & pepper to taste
TOPPINGS
- 2 bacon slices
- fresh dill
- fresh chives
- everything but the bagel seasoning
Instructions
- Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
- Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
- After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
- Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
- For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.
- Passive Time: 2 hrs
- Cook Time: 20 min
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