Close this search box.

Pink Deviled Eggs

If you’re searching for an appetizer for a spring get-together, then look no further. These deviled eggs stained with beet juice are a perfect addition to any meal. Beautiful, vibrant, and delicious because of the added flavour of the beets, these deviled eggs will have even the biggest naysayer coming back for more. 


For The Deviled Eggs

6 hard boiled eggs

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

salt and pepper, to taste

paprika, for garnish

For The Beet Staining

2 medium beets, peeled and sliced

3 cups water

1 cup apple cider vinegar

1 teaspoon kosher salt


  1. Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes, covered, until the beet is tender.
  2. Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they’re completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
  3. Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  4. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it’s smooth.
  5. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white.
  6. Sprinkle sliced chives and paprika on top for garnish.

As a quick note, if you want to make these deviled eggs extra fancy, rather than adding the egg yolk mixture on with a spoon, put the yolk mixture in a piping bag with a size 21 open star piping tip to create little rosettes. 

Debu Living Team

Spring 2024

Check out the new digital issue.



Get The latest from Debu, straight to your inbox

Let us guide you to live a peaceful and happy life.