Ingredients

  • 1 dozen eggs
  • 1/2 cup beet, cubed (small cubes) approx. 2 small beets or 1 medium size.
  • 3 tbs. mayo or veganaise
  • 3 tsp. dijon mustard
  • 2 tbs. apple cider vinegar
  • 1/2 tbs. sugar
  • 1/2 tsp. salt
  • salt and pepper, to taste
  • chipotle powder (optional but highly encouraged :)
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pink beet deviled eggs

Pinkalicious Deviled Eggs


Insanely beautiful AND delicious, these deviled eggs will steal the show! I love the pickled cubed beets that are mixed in providing that tangy yet beet-licious flavor! Make these beauties for your next party and of course for EASTER!!

Directions

Beets: you can use already boiled and peeled store bought beets in the package or you can boil the beets.  I’ve made them both ways and both work great, the only difference is home boiled beets provide a bit more of a vibrant pink color.

To Boil Beets: Cut the green leafy stems off and rinse the beet(s), making sure if you are using multiple beets that they are around the same size or you can cut them to a similar size so they are ready at the same time. Boil for 20- 30 minutes or until tender (test by poking with a fork). Rinse under cold water and remove skin by rubbing it off with your fingers or using a towel (pick a towel you don’t mind turning pink!). Place the beets in a strainer to drain excess water.

Pickled Beets: Slice then cube beets and place in a bowl. Add vinegar, sugar, and salt and stir to combine. Cover and let sit for at least an hour. (I like to make mine a day ahead and let it sit and marinate in the vinegar).

Hard Boiled Eggs: In a large sauce pan gently place eggs in a single layer and cover with water, making sure to have 1 to 1 ½ inches of water covering the tops of the eggs. Heat on high until water starts to boil, turn heat off, cover with a lid and remove pan from heated burner. Let sit covered for about 12-14 minutes. Drain the hot water and run cold water over the eggs continuously for 1 minute.  Once eggs are cooled, crack and peel eggs.

Deviled Eggs: Slice each boiled egg in half lengthwise. Gently remove the yolks (making sure not to tear the whites of the eggs) and place in a medium size bowl. Place the whites of the eggs on a serving platter. Mash yolks with a fork and add the mayo, dijon mustard, cubed beets, and 1 tsp. of the juice from the pickle beets, sprinkle with salt and pepper to taste. Mix and fold until all is combined, you will have a beautiful vibrant pink color! Scoop yolk mixture into a sandwich bag and cut a corner of the bag off (creating a piping bag). Pipe each egg with the pinkalicious yolk and sprinkle with a pinch of chipotle powder.  Sooo delicious!!! Enjoy!

Makes: 24

 

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Adriana’s Tip –

In a hurry? Buy the store bought already boiled and peeled beets, they are a great time saver and are not as messy! :)

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