As you prep your Easter brunch menu, don’t forget to include everyone’s favorite tiny appetizer – Beet Dyed Deviled Eggs! Crank regular deviled eggs up a notch by resting them in a beet pickling liquid for a couple hours first. This gives the eggs the most gorgeous pink color that kids and adults alike will go crazy for! Customize the toppings to whatever you know the crowd likes. Pictured here is smoked salmon, salmon roe, capers, fresh dill, and fresh chives.
make it with:
Instant Pot Hard Boiled Eggs
Make hard (or soft) boiled eggs in your Instant Pot to get perfectly peelable eggs EVERY TIME.
Can I Make Them Ahead?
It’s best to make these just before serving them. The thin pink ring you see here was from soaking the eggs in the pickling liquid for about 3 hours. The longer the eggs pickle, the larger that pink ring will be until the egg white turns totally pink. Even after you remove the eggs from the liquid, they will continue to get more and more pink (though much slower than if they were still in the liquid), so I recommend prepping these the same day you’ll be serving them.
If you want to make things quicker on the day you’re serving, you could hard boil and peel the eggs, then refrigerate them separately. Same thing with the beet pickling liquid.
Ingredients and Substitutions
Here’s what you’ll need to recreate these Beet Dyed Deviled Eggs.
- Eggs – Go for the large ones for best results!
- Beets – Just a couple of beets chopped up will get you plenty of gorgeous deep color in the pickling liquid.
- Vinegar – I used apple cider vinegar, but red wine vinegar or plain vinegar would work too. I just like the slight sweetness of the ACV.
- Mayo – Use whatever kind you like. I don’t recommend substituting anything for it.
- Cream cheese – Whipped cream cheese makes it a breeze to mix it in without any clumps or messing with getting it to room temp. In a pinch, you could use all mayo and skip the cream cheese, but I like the flavor and texture combo.
- Dijon mustard – Brings a little pop of umami flavor to the filling, along with acidity.
- Lemon juice – Adds acidity in the rich and creamy filling to keep things balanced, plus helps get the filling to the right consistency.
- Salt
- Lemon pepper seasoning – This is optional, but I really enjoy the extra seasoning in there.
choose your own flavors:
Topping Ideas
One of the things I love about deviled eggs is that they are so versatile when it comes to flavors! To me, the key is to add a salty pop of flavor to complement the cool, creamy filling without overdoing the salt. You can never go wrong with a pinch of smoked paprika and fresh herbs like dill and chives.
- Crumbled, crispy bacon
- Smoked salmon
- Capers
- Salmon roe (eggs)
- Toasted, seasoned breadcrumbs
- Pickled veggies
- Crumbled chicharrones
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Recipe
Beet Dyed Deviled Eggs
Ingredients
Hard Boiled Eggs
- 12 large eggs
- 2 medium beets, peeled and chopped
- 3 cups water
- 1 cup apple cider vinegar
- 1 tsp kosher salt
Filling (See Notes)
- 1/4 cup Duke's Light Mayonnaise
- 1/4 cup whipped cream cheese
- 1 tbsp dijon mustard
- 1 lemon, juiced
- 1/2 tsp sea salt
- 1/4 tsp Oh My Spice! Lemon Pepper Dill Seasoning
Optional Toppings (Not Included in Nutrition Info)
- smoked salmon
- salmon roe
- capers
- fresh dill, chopped
- fresh chives, chopped
Instructions
- Add the beets, water, vinegar, and kosher salt to a medium pot and bring to a boil over medium-high heat. Once boiling, lower the heat to a simmer and cover for 15-20 minutes or until the beets are fork tender.
- Strain the beets from the liquid and set aside to cool (the beets can be eaten as a side or snack later).
- While the pickling liquid cools, hard boil and peel the eggs. I like to do this in my Instant Pot for 7 minutes on low – see here for how.
- Add the peeled hard boiled eggs to the cooled pickling liquid. Cover and refrigerate for 2-4 hours, depending on desired color saturation.
- Remove the beets from the pickling liquid and cut in half. Remove the egg yolks to a bowl and set the egg whites aside, cut side up, on a serving tray. Add remaining filling ingredients to the bowl with the yolks, then mash with a fork until smooth and creamy. Transfer to a piping bag and pipe into the egg white halves. Top with desired toppings and serve immediately.
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