Brighten up your table with pink deviled eggs, a fun variation of the classic appetizer! These vibrant eggs get their color from beet juice and are perfect for parties, holidays, or a unique snack.
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I love making these pink deviled eggs for holidays like Easter, baby showers, or anytime I want to add a pop of color to the table. The vibrant pink comes from beet juice, but don’t worry if you’re not a fan of beets, the flavor is super subtle. These are just as creamy and delicious as traditional deviled eggs.
Whether it’s a brunch, a picnic, or a festive gathering, this appetizer always gets people talking. Guests are drawn to their bold color, and once they take a bite, they’re hooked. Plus, they’re incredibly easy to make, just like my pumpkin deviled eggs. If you’ve ever made deviled eggs before, this recipe is just as simple but with an extra touch of flair.
I also like that they’re a natural way to add color without artificial dyes. The beets give them that beautiful hue while keeping the ingredients wholesome. Plus, they’re a great conversation starter because people always ask how I got them so pink! If you’re looking for a unique, crowd-pleasing appetizer, pink deviled eggs are a must-try.
Ingredients
- Eggs – The base of deviled eggs, providing a creamy texture and rich flavor.
- Pickled beets – Naturally dye the eggs a vibrant pink while adding a subtle tangy sweetness.
- Mayonnaise – Creates a smooth, creamy filling that binds the ingredients together.
- Dijon mustard – Adds a slight tang and depth of flavor to balance the richness.
- White vinegar or pickle juice – Enhances the tartness and helps brighten the overall taste.
- Dried dill – Brings a hint of earthy, herby freshness to the filling.
- Salt and pepper – Essential for seasoning and balancing flavors.
- Pickled red onions – Provide a crunchy, tangy contrast that complements the creamy filling.
- Dried dill (for garnish) – Adds a pop of color and an extra layer of fresh, herby flavor.
Scroll down to the recipe card for quantities used.
Instructions
Place eggs in a saucepan, cover with cold water and bring to boil over medium-high heat. Once the water starts to boil, reduce heat to low and simmer for 9 to 10 minutes.
Remove the eggs from the water and place them in a bowl of ice water to cool completely.
While the eggs are cooling, pour the jarred pickled beet juice into a medium bowl. Peel the eggs once they’re cool. Place the peeled eggs in the beet juice, making sure they are fully submerged. Let them sit in the beet juice in the fridge for about 2 hours, or until they reach your desired pink color. The longer they sit, the deeper the pink shade will be.
After the eggs have reached your desired color, remove them from the beet juice and pat them dry with a paper towel.
Slice each egg in half lengthwise and remove the yolks.
Mash the yolks with a fork in a small bowl. Add the mayonnaise, Dijon mustard, white vinegar (or pickle juice), dried dill, and a pinch of salt and pepper. Mix until smooth and creamy. Taste and adjust the seasoning if needed.
Spoon or pipe the yolk mixture back into the hollowed-out egg whites. Garnish with pickled red onions and a sprinkle of dried dill. Serve chilled.
Hint: For vibrant color and the best flavor, let the eggs sit in the pickled beet juice for at least a few hours or overnight. The longer they soak, the deeper the pink hue and tangy taste!
Variations
Customize these pink deviled eggs with these easy variations:
- Make it spicy – Add a pinch of cayenne pepper or a dash of hot sauce to the filling for extra heat.
- Use different herbs – Swap dried dill for fresh chives, parsley, or tarragon to match your flavor preference.
- Try a different acid – Use apple cider vinegar, lemon juice, or even balsamic vinegar for a unique tang.
- Add a crunchy topping – Sprinkle crispy bacon bits, fried shallots, or toasted sesame seeds for extra texture.
- Incorporate international flavors – Mix in a little curry powder for an Indian twist or smoked paprika for a Spanish-inspired version.
- Make them extra creamy – Blend in a bit of sour cream, Greek yogurt, or cream cheese for a richer filling.
Tips
Top tip: For the smoothest filling, mash the yolks thoroughly or blend them for an ultra-creamy texture!
- Chill before serving – Let the deviled eggs sit in the fridge for at least 30 minutes to enhance the flavor.
- Use a piping bag – For a prettier presentation, pipe the filling instead of spooning it in.
- Adjust the soak time – The longer the eggs sit in the beet juice, the deeper the pink color and tangy flavor.
- Pat the eggs dry – Before filling, gently blot the eggs with a paper towel to prevent excess moisture.
- Make ahead – Prepare the eggs and filling separately, then assemble just before serving for the freshest taste.
Serving suggestions
Pink deviled eggs are a stunning addition to any appetizer spread, making them perfect for brunches, baby showers, or holiday gatherings like Easter. Serve them on a platter with fresh herbs or microgreens for an elegant touch. Pair them with a variety of finger foods like shrimp cucumber bites, cheese, and fresh veggies for a colorful and well-balanced snack board.
For a heartier meal, these deviled eggs can be served alongside protein-packed dishes like grilled chicken, smoked salmon, or a charcuterie spread. They also complement fresh salads, especially those with citrus or vinaigrette dressings, which balance the richness of the egg filling. If you’re hosting a barbecue, pink deviled eggs add a fun, unexpected twist to classic picnic fare like burgers, broccoli slaw, and baked beans.
Storage
To store the deviled eggs, place them in an airtight container in the refrigerator for up to two days. For best results, keep the egg whites and filling separate until you're ready to serve because it helps maintain freshness and prevents the eggs from getting watery. If the filling thickens in the fridge, give it a quick stir before assembling.
FAQs
For the best color and flavor, soak the eggs for at least 2 hours, but overnight is ideal for a deeper pink hue and tangier taste. If you prefer a lighter color, check them after an hour.
Not much! The beet juice adds a subtle tang, but the classic deviled egg filling remains the dominant flavor. If you’re sensitive to beets, you can reduce the soaking time for a milder taste.
Yes! You can boil or roast fresh beets, then soak the eggs in the beet-infused water with a splash of vinegar for tanginess. However, pickled beets add more flavor and a stronger pink color.
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Recipe
Pink Deviled Eggs
Ingredients
- 6 large eggs
- 16 ounces pickled beets I used jarred
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar or pickle juice
- ½ teaspoon dried dill
- salt and pepper to taste
- pickled red onions for garnish
- dried dill for garnish
Instructions
- Place the eggs in a saucepan, cover with cold water and bring to a boil over medium-high heat. Once the water starts to boil, reduce the heat to low and simmer for 9-10 minutes.
- Remove the eggs from the water and place them in a bowl of ice water to cool completely.
- While the eggs are cooling, pour the jarred pickled beet juice into a medium bowl.
- Peel the eggs once they’re cool. Place the peeled eggs in the beet juice, making sure they are fully submerged. Let them sit in the beet juice in the fridge for about 2 hours, or until they reach your desired pink color. The longer they sit, the deeper the pink shade will be.
- After the eggs have reached your desired color, remove them from the beet juice and pat them dry with a paper towel.
- Slice each egg in half lengthwise and remove the yolks.
- Mash the yolks with a fork in a small bowl. Add the mayonnaise, Dijon mustard, white vinegar (or pickle juice), dried dill and a pinch of salt and pepper. Mix until smooth and creamy. Taste and adjust the seasoning if needed.
- Spoon or pipe the yolk mixture back into the hollowed-out egg whites. Garnish with pickled red onions and a sprinkle of dried dill. Serve chilled.
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