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!
Have you tried Pinkalicious Deviled Eggs Recipe before?
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:
Ingredients you will need to make 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?
Let me know in the comments below, I would love to hear from you!
Easy Pinkalicious Deviled Eggs Recipe (Video Inside)
Ingredients
- 5-6 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
- 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 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.
- Garnish with finely chopped beets, chives and dill. Serve cold.
Notes
Nutrition
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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! 🙂
Thank you so much Lee! I am sad that you have sensitivity to eggs:( I hope using duck eggs will be safe for you!