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    Home / Recipes / Appetizers

    Pink Deviled Eggs

    By Lisa MarcAurele · Mar 26, 2025 · This post may contain affiliate links. See our disclosures.

    Jump to Recipe
    Plate of pink deviled eggs garnished with onion, shown in two views, with a large text overlay reading "Pink Deviled Eggs.
    Bright pink deviled eggs garnished with chopped herbs and pickled onions arranged on a wooden surface.

    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.

    Deviled eggs with bright pink edges topped with yellow filling and garnished with sliced red onions, displayed on a rustic wooden board.

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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

    A dozen brown eggs, pickled beets in a jar, sliced onions in a bowl, mustard, mayonnaise, pepper and salt shakers, and wooden-handled spice scoops on a light marble surface.
    • 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

    Six brown eggs in a black pot filled with water on a textured beige surface.

    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.

    A bowl filled with six brown eggs submerged in ice water on a light textured surface.

    Remove the eggs from the water and place them in a bowl of ice water to cool completely.

    A bowl of bright pink eggs sits on a textured beige surface.

    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.

    Plate of halved pink pickled eggs with yolks removed, next to a bowl containing the yolks, on a textured surface.

    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.

    A clear bowl with egg yolks, mayonnaise, mustard, dill, and spices on a textured surface. Partial view of hollowed pink-tinted egg whites on a plate at the top.

    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.

    Plate of deviled eggs with bright pink edges, topped with yellow filling, pickled onions, and herbs.

    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.
    Deviled eggs with a pink outer layer, garnished with dill and pickled onions, are arranged on a ceramic plate.

    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.
    Pink pickled deviled eggs topped with dill and sliced red onions.

    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

    How long should I soak the eggs in the pickled beet juice?

    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.

    Do pink deviled eggs taste like beets?

    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.

    Can I use fresh beets instead of pickled beets?

    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

    Deviled eggs with bright pink edges, yellow yolk filling, and garnished with dill and pickled onion, arranged on a wooden surface.
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    Pink Deviled Eggs

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    Brighten up your table with pink deviled eggs! Naturally dyed with beet juice, they’re a fun, flavorful twist on the classic appetizer, perfect for any occasion.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes mins
    Course: Appetizer
    Cuisine: American
    Diet: Diabetic, Gluten Free, Vegetarian
    Servings (Adjustable): 6
    Calories: 135kcal
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    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.

    Notes

    Choose slightly older eggs for easier peeling. Fresh eggs can be difficult to peel after boiling, which might lead to cracked or uneven egg whites.
    Adjust soak time for desired color. The longer the eggs soak in the beet juice, the deeper the pink color will be. If you prefer a light pink hue, 1-2 hours should suffice. For a bolder, more vibrant shade, allow them to soak for up to 4 hours. Keep an eye on them to achieve your ideal color.
    Use ice water to stop the cooking process. Once eggs are done boiling, immediately transfer them to a bowl of ice water. This helps stop the cooking process, preventing overcooking. It also makes the eggs easier to peel.
    After mixing the yolk filling, always taste it before spooning it back into the eggs. You can adjust the seasoning by adding more salt, pepper, or vinegar (or pickle juice).

    Nutrition

    Serving: 2deviled eggs | Calories: 135kcal | Carbohydrates: 6g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 360mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 2mg

    Equipment

    Medium saucepan
    medium bowl
    Measuring Spoons
    piping bag with tip optional

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    About Lisa MarcAurele

    Lisa MarcAurele is a blogger and cookbook author. She created Little Bit Recipes to help people save money by minimizing leftovers when cooking for one or two people. Lisa is also a co-founder of Daily Life Travels, where you can discover new places to visit and things to do. You can sign up for her recipe emails to see all her latest content.

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