The moment you unveil a platter of Perfectly Pink Deviled Eggs, you can almost hear the ooohs and aaahs as the vibrant color catches everyone’s eye. This delightful recipe takes about 2 hours of chilling time, showcasing how a simple ingredient, like beets, can transform classic deviled eggs into a stunning centerpiece. The key is in the beet-pickle infusion, which ensures each bite is bursting with flavor and elegance.
This recipe is perfect for those looking to impress at holiday gatherings, brunches, or any festive occasion. You can make these a day ahead and store them in the fridge until your guests arrive.
Why You’ll Love This Recipe
- The striking pink hue makes for an eye-catching presentation.
- A combination of creamy and tangy textures elevates every bite.
- Infusing eggs with beet juice gives them a unique flavor twist.
- They are versatile with endless garnishing possibilities.
What You’ll Need
Here’s everything you need to whip up these gorgeous deviled eggs:
For the Beet Pickle
- 2 medium beets, peeled and thinly sliced
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon sea salt
- 1 tsp black peppercorns
- 2 bay leaves
For the Deviled Eggs
- 9 extra-large eggs
- 1-2 tsp lemon juice or dill pickle juice
- 2 tsp Dijon mustard
- 2 Tbsp (30g) cold butter, diced
- 4 tbsp mayo (I used Kewpie as it has a bit of sweetness)
For Garnishing
- Shards of crispy bacon
- Thinly sliced chives
- Fresh dill
- Pickled red onion
- Capers
- Thinly sliced cucumber
- Thinly sliced radish
Use any type of vinegar if apple cider isn’t available.
Substitutions & Swaps
- Kewpie mayo can be replaced with regular mayo.
- Fresh dill can be swapped for dried dill.
- Use any mustard based on preference.
- Replace beets with food coloring for a quicker method.
How to Make It
Get ready to create these stunning bites!
1. Make the beet pickle.
Combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves in a pot. Bring to a boil, then set aside to cool in a bowl or container large enough to hold the beet liquid and eggs.
2. Boil the eggs.
Cover the eggs in cold water and bring to a boil. Stir the eggs gently a few times as the water comes to a boil to keep the yolks centered, then turn off the heat, cover, and set aside for 11-12 minutes, stirring 2 times in the first 3 minutes.
3. Pickle the eggs.
Remove the eggshells and place the eggs into the cooled beetroot pickling liquid for 2 hours. Drain and pat dry with a paper towel, then set aside. For a Halloween touch, you can crack the shells of the eggs and submerge them, leaving the shells on for 4 hours.
4. Prepare the filling.
Gently remove the yolks from the whites. In a food processor, combine the yolks, lemon juice, Dijon mustard, butter, and mayo. Blend until light and fluffy. If the mixture looks split, chill in the freezer for 10 minutes before blending again.
5. Assemble the eggs.
Pipe or spoon the mixture into the egg whites and garnish as desired with crispy bacon, cucumber slices, and any other toppings you prefer. Sprinkle with chili flakes, chives, and a sprig of dill to finish.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, eggs do not freeze well.
Reheat: N/A; best served cold.
Tips for Best Results
- Use very cold butter for the creamiest filling.
- Chill the yolk mixture to avoid splitting.
- Experiment with different toppings to customize your eggs.
- Ensure eggs are fresh for the best flavor and texture.
Serving Suggestions
- Perfect for a festive brunch or cocktail party.
- Serve alongside a vibrant salad.
- Great as a snack or appetizer at any gathering.
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