Have you tried Pinkalicious Deviled Eggs Recipe before?

These Deviled Eggs are made of flavorful Sriracha sauce, mayo, freshly squeezed lemon juice, beets, chives and dill. The combination of these ingredients gives these deviled eggs a crazy tasty kick! They are called Pinkalicious because they were pickled in beet juice to create a beautiful pink color around the egg.  Another Easter egg recipe You can make to surprise your family this Easter!

Step by step video recipe is coming soon!

Ingredients you will need to make Pinkalicious Deviled Eggs:

5-6 eggs

1 15 ounce can pickled beets, juice separated from the beets, few beets finely diced

3 tablespoons mayo

1 tablespoon freshly squeezed lemon juice

1 teaspoon extra virgin olive oil

few splashes of Sriracha sauce

salt and pepper to taste

fresh chives, for garnish, chopped

fresh dill, for garnish, chopped

If you make these Best Deviled Eggs please tag my name @munchkintimeblog on Instagram, I would LOVE to see your creation.

Step One

Pour water into a pot, carefully place 5 eggs inside the pot. Bring it to a boil. Once it starts boiling cover with a lid and remove from the heat. Let it sit covered for 12 minutes.

Step Two

After 12 min, pour the water out then place eggs in ice-cold water.

Peel eggs and place them in the beet juice.

Let sit for 1 hour (moving the eggs around few times for even coloring).

Pour the beet juice out and dry the eggs with a paper towel.

Step Three

Cut each egg in halves.  Scoop out the yolks into a blender or food processor.

Step Four

Add ¼ cup mayo, 1 tablespoon lemon juice, 1 teaspoon extra olive oil, few splashes of Sriracha sauce, salt and pepper to taste. Cover and blend until smooth. Using a piping bag, pipe the yolk mixture into each egg white.

Step Five

Garnish with finely chopped beets, chives and dill. Serve cold. Enjoy:D

Q. Did you like this Healthy Deviled Eggs Recipe?

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5 from 1 vote

Easy Pinkalicious Deviled Eggs Recipe (Video Inside)

The combination of these ingredients gives these Deviled Eggs Recipe a crazy tasty kick!

Prep Time1 hr 20 mins

Cook Time15 mins

Total Time1 hr 35 mins

Course: Appetizer

Servings: 4 -6

Author: Love Keil from Munchkintime.com

Ingredients

• 5-6 eggs
• 1 15 ounce can pickled beets juice separated from the beets, few beets finely diced
• 3 tablespoons mayo
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon extra virgin olive oil
• few splashes of sriracha sauce
• salt and pepper to taste
• fresh chives for garnish, chopped
• fresh dill for garnish, chopped

Instructions

• Fill a pot with water, carefully place 5 eggs inside the pot. Bring it to a boil. Once it starts boiling cover with a lid and remove from the heat. Let it sit covered for 12 minutes.
• After 12 min, pour the water out then place eggs in ice-cold water. Peel eggs and place them in the beet juice. Let sit for 1 hour (moving the eggs around few times for even coloring). Pour the beet juice out and dry the eggs with a paper towel.
• Cut each egg in halves. Scoop out the yolks into a blender or food processor.
• Add 1/4 cup mayo, 1 tablespoon lemon juice, 1 teaspoon extra olive oil, few splashes of sriracha sauce, salt and pepper to taste. Cover and blend until smooth. Using a piping bag, pipe the yolk mixture into each egg white.
• Garnish with finely chopped beets, chives and dill. Serve cold.

Notes

Hi! All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Love Keil is passionate about cooking delicious homemade food for her family. She is eager to turn her 2 picky eaters to happy eaters, by inviting them to cook with her. Here you will find delicious recipes sometimes cooked by 3 & 7 year old girls, as well as cute crafts for kids and some awesome DIYs. If you are inspired by Munchkin Time sign up for email updates, to get fresh recipes emailed to you! Thank you for stopping by!

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