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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Easy Pinkalicious Deviled Eggs Recipe (Video Inside)

Love Keil

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

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Appetizer

Servings 4 -6

Calories

Ingredients

  

1x2x3x

• 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

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