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Pink Deviled Eggs

Pink deviled eggs made with beet-pickled egg whites for vivid magenta color and a creamy yolk filling. Boiled, chilled, pickled, then piped for clean, sliceable presentation.
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Prep Time 25 minutes
Cook Time 12 minutes
chill + marinate 4 hours 40 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Beet pickling mixture
  • 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
Garnish
  • 1 fresh dill

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a Dutch oven and cover with cold water; bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs, then peel them carefully once cool.
Pickle the whites
  1. In a jar, combine beet juice, sliced beets, apple cider vinegar, sugar, and salt until the sugar and salt are dissolved. Submerge the peeled eggs in the beet mixture.
  2. Refrigerate the eggs 4 hours or overnight until the whites are deep pink.
Make and fill
  1. Halve the pink deviled eggs lengthwise and remove the yolks. Keep the pink whites intact for filling.
  2. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and 1/8 teaspoon salt until smooth. Pipe the filling into the pink egg whites.
  3. Top with fresh dill for garnish and serve chilled.

Notes

For the deepest pink color, fully submerge the peeled eggs in the beet mixture and refrigerate overnight. Store covered in the refrigerator up to 3 days; freeze is not recommended. If you want a lighter filling, use Greek yogurt mayonnaise blend instead of mayonnaise (keep Dijon and vinegar the same).