Dyed Deviled Eggs - A striking presentation of classic deviled eggs made with beet juice for a bright pink color on the outside and a filling with a kick. A fun and tasty appetizer everyone will love!
Pink deviled eggs are just as easy to make as my classic deviled eggs with bacon, but with an extra step of soaking the eggs in beet juice to give them that bold, beautiful pink color on the outside with a tangy flavor!
The filling is made of a spicy sriracha mayo, tangy lemon juice, and chives, packing tons of flavor in every bite. Take everyone’s favorite appetizer and give it a pink makeover, perfect for all your summer gatherings, Mother’s Day, Easter, and pink-themed baby showers!
For a crispy bite, try my air fryer deviled eggs next.
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Why You’ll Love This Recipe
- They’re fun and festive and look amazing!
- It has a deliciously creamy filling with a hint of spice.
- You can make them ahead of time.
- Great for parties, as appetizers, or as snacks!
- Easy to make and budget-friendly.
Ingredients Needed
- Eggs: You’ll need about 5-6 large fresh eggs. Once hard-boiled and cut in half, you’ll end up with about 10-12 servings.
- Pickled beets and the juice: Finely dice a few beets and reserve the juice separately.
- Mayonnaise: When blended with the cooked yolks, it makes it nice and creamy.
- Lemon juice: Cuts through the creaminess and gives the filling a tangy flavor.
- Olive oil: I use extra virgin olive oil with a neutral taste.
- Sriracha: I usually only add a few splashes; however, you can make yours as spicy as you like.
- Salt and pepper: For seasoning.
- Fresh chives or fresh dill: Adding fresh herbs on top for garnish is optional but really adds to the presentation.
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Pink Deviled Eggs
Step 1: Add the eggs to the pot and cover with water. Bring this to a boil over medium-high heat. Once it starts to boil, cover with a lid and remove the pot from the heat. Let it sit, covered, for 12 minutes. Set a timer!
Step 2: Prepare an ice bath as you wait for the eggs to cook. Once the 12 minutes is up, immediately drain the water and place the eggs in the ice bath to stop the cooking process. This also helps the membrane on the inside of the shell shrink and detach from the egg white, making it easier to peel.
Step 3: Pour the beet juice in a bowl and add in the peeled eggs. Let them sit in the juice for an hour until the egg whites have been dyed pink. Move the eggs around occasionally so they get an even coloring.
Step 4: Drain the beet juice and pat the eggs dry with paper towels. Cut them in half and scoop out the egg yolks into a blender/food processor or use a fork. Arrange the halved egg whites onto a tray, open side up.
Step 5: Add mayo, lemon juice, olive oil, a few splashes of sriracha sauce, salt, and pepper to taste. Blend the mixture until smooth.
Step 6: Add the deviled egg filling to a piping bag or a Ziploc bag with the tip cut. Fill in the egg white halves with even amounts of the filling and garnish with finely chopped beets and fresh chives and dill. Enjoy!
Cooking Tips
- Use fresh eggs! They’re easier to peel and will also taste better. If you can get free-run eggs from a local farmer, even better.
- Easily double the recipe if needed to serve a bigger crowd.
- Adjust the amount of sriracha as desired. You can even omit it if you prefer no spice.
- You can also swap the sriracha with your favorite hot sauce or a sprinkle of cayenne pepper.
- Make them ahead and store them the next day. You can cook and peel the eggs ahead, or you can assemble all of them and refrigerate them overnight.
- These beet dyed deviled eggs are best served cold. Once they are assembled, if you have the extra time, refrigerate them for an hour before serving.
Recipe FAQs
Sure you can! While you’re hard-boiling eggs to decorate, you can toss 5 extra in there for this recipe. That way, on your table you can have dyed deviled eggs as an appetizer and the dyed Easter eggs as a centerpiece!
Keep them stored in an airtight container in the fridge for up to 4 days. You’ll want to refrigerate them as soon as you’re done serving them because the mayo in the filling shouldn’t be kept out too long.
Absolutely. I love using the natural beet juice for the bright pink color, but you’re more than welcome to use a few drops of liquid food coloring in water to dye your eggs a different color. They won’t have any flavor though!
More Appetizer Recipes
- Baked Chicken Wings
- Cheesy Potato Bites
- Beef Samosa
- Cheese Potato Balls Air Fryer
- Jalapeno Poppers
- Grilled Mexican Street Corn
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📖 Recipe
Deviled Eggs Dyed with Beet Juice
Ingredients
- 6 eggs
- 1 15 ounce beets pickled, juice separated from the beets, few beets finely diced
- 3 tablespoons mayo
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon extra virgin olive oil
- few splashes of sriracha sauce
- salt and pepper to taste
- fresh chives for garnish, chopped
Instructions
- Hard Boil the Eggs: Fill a medium pot with water and gently add the eggs. Bring to a boil, then cover with a lid and remove from heat. Let sit, covered, for 12 minutes.
- Cool and Peel: Drain hot water and transfer eggs to a bowl of ice water. Let cool for 5 minutes, then peel.
- Pickle the Eggs: Place peeled eggs into the reserved beet juice. Let them sit for 1 hour, turning occasionally for even coloring. Drain and pat eggs dry with paper towels.
- Make the Filling: Cut each egg in half lengthwise. Scoop yolks into a small bowl. Add mayonnaise, lemon juice, olive oil, sriracha, salt, and pepper.Option 1: Use a food processor or blender for a smooth filling.Option 2: Mash yolks with a fork for a more rustic, classic deviled egg texture.
- Fill the Eggs: Pipe or spoon the yolk mixture into each egg white. Garnish with diced beets, chopped chives, and black pepper.
- Serve: Arrange on a platter and serve cold with mashed potatoes and oven baked turkey or air fryer whole chicken.
Notes
- Pickled Beet Juice: The longer you leave the eggs in the beet juice, the deeper the pink color will be. For a lighter tint, soak for 30 minutes; for a bolder look, leave overnight.
- Texture: A food processor makes the filling extra smooth, but mashing with a fork gives you a more traditional deviled egg texture. Both work great!
- Make Ahead: Hard-boiled and pickled eggs can be prepared up to 2 days in advance. Store the yolk filling separately in the fridge and assemble before serving.
- Serving Tip: These look especially pretty on a white platter or deviled egg tray, making them a stunning addition to any holiday table.
- Flavor Boost: Add a pinch of smoked paprika, Dijon mustard, pickled red onion or horseradish to the yolk mixture for an extra layer of flavor.
Nutrition
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lee
Hi love Keil,
I love this recipe, I will be making this soon, I love the colour, your photography is awesome! Sadly for me I went on an egg frenzy eating about 15 a week and I developed a sensitivity to them ie. tongue swelling up and breathless! I am have been off them for about a month or so at the moment but I miss them even more after checking out this great dish! Maybe I can use duck eggs to see if I am safe.... Wish me luck! 🙂
Munchkin Time
Thank you so much Lee! I am sad that you have sensitivity to eggs:( I hope using duck eggs will be safe for you!