Deviled Eggs Dyed with Beet Juice

beet dyed deviled eggs with egg yolk filling and garnished with finely diced beets and chives.

5 from 1 vote

Deviled Eggs Dyed with Beet Juice

These beet dyed deviled eggs are a vibrant twist on the classic! Hard-boiled eggs are soaked in tangy pickled beet juice, then filled with a creamy, slightly spicy yolk mixture. Perfect for holidays, Easter, parties, or any time you want an appetizer that stands out.

Prep Time15

Cook Time15

pickling time1

Total Time1 30

Course: Appetizer

Cuisine: American

Servings: pieces

Calories: 75kcal

Author: Love Keil

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.

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