Description
A colorful twist on the classic deviled eggs, featuring a vibrant pink hue from beet juice.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Beet juice or pickled beet juice for coloring
- Paprika for garnish
Instructions
- First, hard boil the eggs. Place them in a pot and cover with cold water. Bring the water to a boil, then reduce the heat and let it simmer for about 10-12 minutes. Once done, cool the eggs under cold running water or in an ice bath, then peel the eggs carefully.
- After peeling, slice the eggs in half lengthwise and remove the yolks. Place the yolks in a mixing bowl.
- In the bowl, mash the yolks with a fork until they’re fine and crumbly. Then, mix in the mayonnaise, mustard, vinegar, salt, and pepper. Adjust seasoning according to your taste.
- For the fun part, add a bit of beet juice to the yolk mixture. Start with a small amount and mix to achieve your desired shade of pink.
- Once you reach the perfect hue, it’s time to fill the egg whites. You can spoon the mixture back in or use a piping bag for a more polished look.
- After filling, sprinkle a pinch of paprika over the top for garnish.
- Serve these pretty eggs immediately or refrigerate them for later enjoyment!
Notes
Store any uneaten deviled eggs in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: deviled eggs, appetizers, pink deviled eggs, beet juice, colorful food