Beet Dyed Festive Deviled Eggs – A Vibrant Easter Delight

Beet Dyed Deviled Eggs

These Beet Dyed Festive Deviled Eggs are as stunning as they are delicious. Perfect for Easter brunch or any celebration, they bring a pop of pink color and tangy flavor to your table.

🕒 Prep Time: 15 min | Cook Time: 20 min | Coloring Time: 17 hrs | Total Time: 17 hrs 35 min

Servings: 10 eggs

Ingredients

Eggs

• 10 eggs
• 2 large beets
• 500 ml water
• 250 ml white vinegar
• 1 tsp salt
• Ice for cooling the eggs

Filling

• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tbsp mustard
• 2 tbsp lemon juice
• ½ tsp dried dill
• Pinch of salt
• Pinch of pepper

Equipment: 1 dressing bag with piping attachment

Step-by-Step Instructions

1. Prepare the Beet-Colored Water

1. Peel and cube the beets into small pieces.
2. Add them to a pot with 500 ml water, vinegar, and salt.
3. Simmer for about 20 minutes until the water turns a deep pink color.
4. Strain out the beet pieces and let the colored water cool completely. This will become your natural dye for the eggs.

2. Boil the Eggs

1. Place the eggs in a large pot and cover them with water.
2. Bring to a gentle boil and cook for 10 minutes.
3. For easier peeling, gently tap the bottom of each egg with a glass so air gets under the shell. Continue cooking for another 30 seconds.
4. Transfer the cooked eggs immediately into a bowl of ice water to cool and stop the cooking process.

3. Peel and Dye the Eggs

1. Once cool, carefully peel the eggs.
2. Place them in the cooled beet-colored water, ensuring they’re fully submerged.
3. Cover and refrigerate for at least 3 hours (for light pink) or up to 17 hours for deep magenta tones.
4. Remove and pat dry before cutting. The longer they soak, the more vibrant the color.

4. Make the Filling

1. Slice each dyed egg lengthwise.
2. Gently scoop out the yolks into a mixing bowl.
3. Add mayonnaise, sour cream, mustard, lemon juice, dill, salt, and pepper.
4. Mash until smooth and creamy. Taste and adjust seasoning as desired.

5. Assemble the Deviled Eggs

1. Spoon or pipe the yolk mixture into the hollow egg whites using a piping bag for a neat finish.
2. Garnish with a sprinkle of dill, cracked pepper, or a few beet microgreens for a festive touch.
3. Chill for at least 30 minutes before serving for the flavors to blend beautifully.

Pro Tips

1. Use older eggs – They peel easier after boiling than fresh ones.
2. Adjust color intensity – The longer you let eggs sit in beet juice, the more saturated and pickled they’ll taste.
3. Prep ahead – Boil and dye the eggs a day before serving. Fill them fresh before the party for best presentation.

Serving Suggestions and Pairings

• Easter Brunch Table: Pair with roasted asparagus, honey-glazed ham, and a light spring salad for a balanced festive spread.
• Party Appetizer: Serve these deviled eggs on a white platter garnished with microgreens or edible flowers for a showstopping centerpiece.
• Anytime Snack: Enjoy them chilled with crisp crackers or vegetable sticks for a protein-packed afternoon bite.

Pairing Drinks:
These eggs go wonderfully with sparkling lemonade, rosé wine, or a citrusy mocktail. The tangy filling complements drinks with mild sweetness and acidity.

Nutrition Information

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 egg	90	6g	2g	6g	0g	1g

Disclaimer:
Nutrition facts are estimated using online tools and may vary based on ingredients and preparation methods. For precise dietary guidance, please consult a nutritionist.

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