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Pink Deviled Eggs

Pink deviled eggs with beet-pickled egg whites and a creamy yolk filling. You’ll boil, chill, then marinate until the whites turn deep magenta, before piping in the yolk mixture.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling/marinating 4 minutes
Total Time 41 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Eggs and beet pickling liquid
  • 12 large eggs
  • 1 can (15 oz) sliced beets with their juice
  • 1 cup apple cider vinegar
  • 0.25 cup sugar
  • 0.5 tsp salt
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt
  • 1 fresh dill for garnish

Method
 

Boil, chill, and peel the eggs
  1. Place 12 large eggs in a pot and cover with cold water. Bring to a boil over high heat, then cover and remove from heat.
  2. Let the eggs stand for 12 minutes. Transfer to a bowl and chill, then peel once cool.
Pickle the peeled eggs until deep pink
  1. In a jar, combine sliced beets with their juice, apple cider vinegar, sugar, and salt. Mix until the sugar and salt are dissolved.
  2. Submerge the peeled eggs in the beet mixture. Refrigerate 4 hours or overnight until the whites are deep pink.
Make the filling and assemble
  1. Halve the eggs and remove the yolks. Set the pink whites cut-side up.
  2. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt. Mix until smooth and creamy.
  3. Pipe the yolk mixture into the pink whites. Top with fresh dill for garnish.

Notes

For the deepest magenta color, refrigerate at least 4 hours (overnight gives the most even color). Store assembled deviled eggs covered in the refrigerator up to 2 days; freezing is not recommended. Dietary swap: use a mayo made with olive oil (or a plant-based mayonnaise) for a lighter flavor or vegetarian-friendly option, while keeping the beet-pickled eggs the same.