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Pink Deviled Eggs

Pink deviled eggs with beet-pickled egg whites and a creamy yellow yolk filling. Hard-boiled eggs are soaked until the whites turn deep pink, then filled and topped with dill.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 57 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs Use large eggs for consistent whites and yolks.
Beet-pickling liquid
  • 1 can (15 oz) sliced beets with their juice Use the beets plus their juice from the can.
  • 1.5 cup apple cider vinegar Apple cider vinegar creates the pickled beet color.
  • 0.25 cup sugar Balances the tang for a bright pink brine.
  • 0.5 tsp salt For the beet soak.
Deviled yolk filling
  • 0.5 cup mayonnaise For the creamy yolk base.
  • 1 tsp Dijon mustard Adds tang and color to the filling.
  • 1 tsp white vinegar Brightens the yolk mixture.
  • 0.125 tsp salt For the filling only.
Garnish
  • 1 Fresh dill Chopped or whole sprigs for topping.

Method
 

Boil, chill, and peel the eggs
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil, then cover the pot and remove it from the heat, and let stand for 12 minutes.
  2. Chill the boiled eggs until cold, then peel them. Aim for fully chilled eggs so the whites absorb color evenly.
Pickle eggs in beet brine
  1. Combine the sliced beets with their juice, apple cider vinegar, sugar, and salt in a jar. Submerge the peeled eggs so the whites are fully covered by the pink brine.
  2. Refrigerate for 4 hours or overnight until the whites are deep pink. Keep the jar tightly covered for best color development.
Fill and finish
  1. Halve the eggs lengthwise and remove the yolks. Keep the pink egg whites intact as the serving cups.
  2. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt until smooth. The filling should be thick enough to hold a piped shape.
  3. Pipe or spoon the yolk mixture into the pink whites. Top with fresh dill just before serving for a bright green finish.

Notes

Pro tip: for the deepest pink color, chill the eggs overnight in the beet brine (keep them fully submerged). Store filled deviled eggs covered in the refrigerator up to 2 days; the beet-pink whites will look best within the first day. Freezing isn’t recommended because the yolk and whites can change texture. If you want a lower-fat option, use light mayonnaise in the yolk filling.