Pink Deviled Eggs
Pink Deviled Eggs are a stunning and flavorful twist on the classic appetizer that will impress at any gathering. With creamy yolks blended with tangy mayonnaise and a splash of beet juice for their vibrant pink hue, these delightful bites are as delicious as they are beautiful. Perfect for parties, picnics, or festive occasions, Pink Deviled Eggs are easy to make and sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings (12 egg halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 2 tablespoons beet juice
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot covered with cold water. Bring to a boil over medium heat, cover, and remove from heat. Let sit for 12-15 minutes, then transfer to an ice bath.
- While cooling, blend cooked beets or beet juice until smooth.
- Peel the cooled eggs under running water, cut in half lengthwise, and scoop out the yolks into a bowl.
- Mix yolks with mayonnaise, mustard, vinegar, salt, pepper, and beet juice until creamy.
- Fill each egg white half with the pink mixture using a spoon or piping bag.
- Garnish with paprika or fresh herbs before serving.
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg