Pink Deviled Eggs

These pink deviled eggs are almost too pretty to eat. Their pink colour makes them a real eye-catcher on the table. I came up with a deviled egg filling which is made without mayonnaise, as I wanted to create a snack which I could (nearly) eat guilt free. I used yogurt, mustard and a touch of curry powder to give these eggs some flavour.

The vibrant colour comes from soaking the hard boiled eggs in beet puree. The longer they soak, the more intense the pink becomes. You can slightly taste the beetroot when eating these eggs, but not too much as the filling is quite dominant and overshadows the beet flavour.

I noticed over the years that a splash of acid helps to intensify the pink colour, so I adjusted the original recipe (as shown in the video) and highly recommend adding apple cider vinegar or white balsamic vinegar.

Print recipe

Pink Deviled Eggs

Beet Coloured Eggs

Prep Time10 minutes mins

Cooking Time10 minutes mins

Resting Time14 hours hrs

Total Time14 hours hrs 20 minutes mins

Course: Snack

Keyword: devilled eggs, healthy egg snacks, pink eggs

Author: Annely

Servings: 20 bites

Adjust servings here:

0.51x2x3x4x

Equipment

• blender
• big bowl glass or metal. No plastic as beets will stain
• pot
• piping bag with star tip or ziplock bag

Ingredients

 

MetricUS Customary

Colouring

• 10 eggs
• 1 kg beets cooked
• 3 tbsp apple cider vinegar or white balsamic vinegar
• 300 ml water

Filling

• 4 tbsp yogurt
• 1 tsp mustard
• ½ tsp curry powder
• a bit salt & pepper

Topping

• a few sprigs chives

Instructions

• Boil the eggs in a cooking pot filled with water for 10 minutes.
• Add the beets to a bowl and use a hand blender to puree them. You can also use a regular blender. Add water and vinegar to the beet puree and blend until smooth.
• Rinse the eggs with cold water and peel them.
• Place the eggs in a large bowl or pot, then add the beet puree. Gently flip the eggs through the mixture to ensure they are completely covered and not touching each other.
• Leave the eggs for at least 12 hours soak in the beet puree. Keep them in the fridge.
• Rinse the eggs again with water. Chop them lengthwise and use a teaspoon to remove the yolks. Add the yolks to a small bowl. Add the pink egg halves to a plate or serving platter.
• Add yogurt and mustard to the egg yolks. Season with curry powder, salt, and pepper, and mash with a fork.
• Transfer the egg mixture to a piping bag and stuff the eggs with the filling.
• Cut chives and sprinkle them on top.

Notes

I used an open 12 mm star tip in my piping bag to create a flower-like pattern, but you can use any tip you have. Alternatively, a ziplock bag with a corner cut off works as well.

The longer the eggs soak, the more pinkish they become, so consider adding a few extra hours.

Cook ModePrevent your screen from going dark

Enjoy!