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Pink Deviled Eggs

Pink deviled eggs with beet-pickled whites and a creamy yolk filling. Hard-boil, chill, beet-pickle overnight, then pipe the yolk mixture into the bright pink halves.
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Prep Time 25 minutes
Cook Time 12 minutes
chill time 4 minutes
Total Time 41 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

12 large eggs
  • 12 eggs Large eggs
1 can sliced beets with their juice
  • 1 can (15 oz) sliced beets with their juice
1/2 cup apple cider vinegar
  • 0.5 cup apple cider vinegar
1/4 cup sugar
  • 0.25 cup sugar
1/2 teaspoon salt
  • 0.5 tsp salt For beet-pickling brine
1/2 cup mayonnaise
  • 0.5 cup mayonnaise
1 teaspoon Dijon mustard
  • 1 tsp Dijon mustard
1 teaspoon white vinegar
  • 1 tsp white vinegar
1/8 teaspoon salt for filling
  • 0.125 tsp salt For yolk filling
Fresh dill for garnish
  • 1 fresh dill For garnish

Method
 

Boil and chill the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes, then chill and peel. Visual cue: yolks should be fully set with no wet center.
Beet-pickle to get pink whites
  1. Combine beet juice, sliced beets, apple cider vinegar, sugar, and 1/2 teaspoon salt in a jar. Submerge the peeled eggs so the whites are fully covered. Visual cue: the soaking liquid should be richly colored magenta.
  2. Refrigerate the eggs 4 hours or overnight until the whites are deep pink. Visual cue: the egg whites should turn an even vibrant pink.
Make the filling and assemble
  1. Halve the eggs and remove the yolks. Visual cue: you should have pink egg-white halves ready for piping.
  2. Mash yolks with mayonnaise, Dijon mustard, white vinegar, and 1/8 teaspoon salt until smooth. Visual cue: the mixture should look creamy and pipeable.
  3. Pipe the yolk mixture into the pink whites. Visual cue: fill each half with a neat mound.
  4. Top with fresh dill. Visual cue: green dill sprigs contrast with the pink filling for a clean finish.

Notes

To keep the filling smooth and pipeable, mash the yolks thoroughly before mixing in mayonnaise, and use a steady pressure when piping. Refrigerate assembled deviled eggs in a covered container for 2-3 days; the color is best within the first day after beet-pickling. Freezing is not recommended. For a lighter option, use light mayonnaise (the color and texture will still work).