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Pink Stuffed Eggs
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Pink Stuffed Eggs The Stunning Natural Color Deviled Eggs

Classic deviled eggs transformed into a show-stopping holiday appetizer hard-boiled eggs naturally stained a deep jewel-toned magenta pink using fresh beet brine with lemon, then filled with a creamy, tangy Dijon mustard and mayonnaise yolk mixture and garnished with fresh herbs or edible flowers for a stunning, completely natural, conversation-starting dish.
Prep Time20 minutes
Cook Time28 minutes
Total Time3 hours 45 minutes
Course: Breakfast
Servings: 6

Ingredients

  • For the Beet Brine and Eggs:
  • 6 large eggs
  • 6 cups water approximately 1.5 liters
  • 1 large fresh beet peeled and cut into small half-inch cubes
  • 1 whole lemon halved — juice squeezed into water with halves added to pot
  • 1 level teaspoon salt
  • Additional water as needed to fully submerge eggs
  • For the Deviled Egg Filling:
  • 1 heaping tablespoon good quality mayonnaise Hellmann's or Duke's recommended plus more if needed
  • 1 teaspoon Dijon mustard French's Dijon or Grey Poupon recommended
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • For Garnishing:
  • Fresh dill fresh chives, flat-leaf parsley, or microgreens
  • Edible flowers available at Whole Foods, Trader Joe's, or specialty grocery stores
  • Freshly ground black pepper
  • Ground chili or smoked paprika for color and mild heat

Instructions

  • Place 6 eggs in a saucepan, cover with cold water, bring to a full boil then reduce to a gentle boil and cook for 8–10 minutes.
  • Immediately transfer cooked eggs to a bowl of cold water or ice bath and cool completely for 10–15 minutes.
  • Peel all eggs carefully keeping egg whites as smooth and intact as possible and place in a bowl or container in a single layer.
  • Peel fresh beet and cut into small half-inch cubes then place in a medium saucepan with 6 cups water, 1 teaspoon salt, and juice and halves of one lemon.
  • Bring beet brine to a boil then reduce to a simmer and cook 10–15 minutes until water is deeply colored and beet cubes are tender.
  • Remove from heat and cool brine completely to room temperature — never pour hot or warm brine over eggs.
  • Remove beet cubes from cooled brine and set aside for another use if desired.
  • Pour cooled beet brine over peeled eggs ensuring they are completely submerged — add a small amount of extra water if needed to fully cover.
  • Cover container and refrigerate for a minimum of 3 hours for bright vivid pink or overnight for deeper more saturated magenta — do not soak longer than overnight.
  • Remove eggs from brine and pat gently dry with paper towels.
  • Halve each egg lengthwise with a clean sharp knife wiping blade between each cut for clean precise edges.
  • Carefully pop each yolk into a mixing bowl keeping pink egg white halves intact.
  • Add heaping tablespoon mayonnaise, Dijon mustard, pinch of salt, and pinch of black pepper to yolks and mash and mix until completely smooth and creamy.
  • If filling is too thick or crumbly add additional mayonnaise one small teaspoon at a time until smooth and pipeable.
  • Fill each pink egg white half using a small spoon for rustic presentation or a piping bag with a star tip for an elegant swirl.
  • Garnish immediately with fresh herbs, edible flowers, ground black pepper, or a dusting of ground chili or smoked paprika.
  • Arrange on a serving platter and serve chilled.