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Pink Deviled Eggs

Pink Deviled Eggs

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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.

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TOTAL TIME

2 hrs + 20 min

SERVES

6 eggs / 12 halves

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

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.

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.

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.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Pink Deviled Eggs
Pink Deviled Eggs
Pink Deviled Eggs
Pink Deviled Eggs

LET’S MAKE A PIECE OF HAPPINESS

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Pink Deviled Eggs

Pink Deviled Eggs

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  • Author: Kimberly
  • Total Time: 2 hrs + 2 min
  • Yield: 12
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small pot
  • two small bowls
  • immersion blender (or regular one)
  • piping bag & star tip (optional)
  • sharp knife
  • cutting board

Ingredients

Units
  • 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

  1. 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.
  2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
  3. 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.
  4. 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.
  5. 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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Der Beitrag Pink Deviled Eggs erschien zuerst auf Kimberly Zett.

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