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Beet Dyed Deviled Eggs

These gorgeous pink-rimmed deviled eggs with an ultra creamy filling are the perfect Easter brunch treat!
Prep Time20 minutes
Cook Time15 minutes
Resting Time2 hours
Total Time2 hours 35 minutes
Course: Appetizer, brunch
Cuisine: American
Keyword: brunch, deviled eggs, easter, eggs;, spring
Servings: 12 servings
Calories: 104kcal

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.

Notes

Color saturation: The longer the hard boiled eggs rest in the pickling liquid, the deeper the pink color will penetrate into the egg white until it is completely pink. I rested mine for about 3 hours to get the color pictured here.
Filling: I only used about 2/3 of the filling mixture because I don't like my deviled eggs to be too full. The nutrition info reflects use of only 2/3 of the filling. If you don't want to waste any filling, hard boil another 4 eggs, but don't add the yolks to the filling
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Nutrition

Serving: 2egg halves | Calories: 104kcal | Carbohydrates: 2g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 192mg | Sodium: 200mg | Potassium: 91mg | Sugar: 1g