Description
Add a pop of color to your Easter brunch with these Pink Colored Deviled Eggs. Classic deviled eggs get a fun twist with a vibrant pink hue, thanks to beet juice, and are filled with a creamy, tangy filling. These bite-sized delights are sure to impress your guests.
Ingredients
For the Pink Colored Deviled Eggs:
- 6 large eggs (for the base)
- 1 tablespoon beet juice (for color)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- Salt and pepper, to taste
- Optional garnish: paprika, chopped fresh chives, or parsley
- Optional: 1 teaspoon of finely chopped pickles or relish for added tang
Instructions
Start by placing the 6 large eggs in a medium-sized saucepan. Cover the eggs with cold water, ensuring there’s about an inch of water above the eggs. Place the saucepan over medium-high heat and bring the water to a boil.
Once the water begins to boil, reduce the heat to a low simmer and cook the eggs for 10-12 minutes. This will yield hard-boiled eggs with fully cooked yolks. After the eggs are done, transfer them immediately to a bowl of ice water to stop the cooking process and make peeling easier. Let the eggs sit in the ice water for about 5-10 minutes.
After the eggs have cooled in the ice water, gently tap each egg on the countertop to crack the shell, then peel them carefully. If the eggs are difficult to peel, try rolling them gently between your hands to loosen the shell before removing it.
Once peeled, cut each egg in half lengthwise using a sharp knife or an egg slicer. Remove the yolks from the whites and place them in a separate bowl. Set the egg whites aside on a platter or a serving dish.
To achieve the vibrant pink color for your deviled eggs, you will need beet juice. You can either buy beet juice from the store or make your own by blending cooked beets and straining the juice.
Add about 1 tablespoon of beet juice to the bowl with the egg yolks. The beet juice will create a beautiful pink hue that tints the yolks, making them the perfect base for your deviled egg filling.
Mash the egg yolks and beet juice together with a fork or potato masher until smooth. You want the yolks to be fully broken up to create a creamy texture. Add the mayonnaise, Dijon mustard, and white wine vinegar to the bowl. Stir everything together until the filling is smooth and well-combined.
Season the mixture with salt and pepper to taste. If you prefer a tangier flavor, you can also add finely chopped pickles or relish at this stage. The mixture should be creamy, spreadable, and evenly pink.
Once the filling is ready, it’s time to pipe it into the egg whites. You can use a piping bag or simply cut a small hole in the corner of a plastic sandwich bag to create a makeshift piping bag.
Carefully fill each egg white half with the pink yolk mixture. Be generous, but make sure to smooth out the filling for a neat appearance. If you prefer, you can also spoon the filling into the egg whites, but piping gives a cleaner, more uniform look.
Once all the egg whites are filled, it’s time to garnish your Pink Colored Deviled Eggs. A light sprinkle of paprika on top adds a pop of color and a bit of smoky flavor. Chopped fresh chives or parsley can also be used to add a fresh, green touch that contrasts beautifully with the pink filling.
If you want to get even more creative, you can garnish the eggs with additional vegetables like thin slices of radish or cucumber for extra color and crunch.
After garnishing, cover the deviled eggs with plastic wrap and refrigerate them for at least 30 minutes to an hour. Chilling the eggs allows the flavors to meld together and ensures they firm up for easier serving. They can be made a day ahead and stored in the refrigerator until you’re ready to serve.
Once chilled, your Pink Colored Deviled Eggs are ready to serve! Arrange them on a platter or serving dish and enjoy them as a delicious appetizer at your next gathering. These eggs are perfect for any occasion and will be a hit with both adults and kids alike.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 80-100 kcal
- Fat: 6-8g
- Carbohydrates: 1-2g
- Protein: 4g