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Pink Deviled Eggs

Pink deviled eggs with beet-pickled whites and a creamy yellow yolk filling. You boil, chill, then soak the peeled eggs until the whites turn vivid deep pink before piping the yolk mixture into the centers.
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Prep Time 25 minutes
Cook Time 12 minutes
chilling 4 minutes
Total Time 41 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs and beets for pickling
  • 12 large eggs
  • 1 can (15 oz) sliced beets with their juice Use with the beet juice for color.
  • 1 cup apple cider vinegar
  • 0.25 cup sugar
  • 0.5 tsp salt
Deviled filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt for filling
Garnish
  • 1 fresh dill for garnish Use sprigs to top the filled eggs.

Equipment

  • 1 pot
  • 1 jar

Method
 

Boil, chill, and peel the eggs
  1. Place the large eggs in a pot and cover with cold water. Bring to a boil over high heat, then cover the pot and remove from the heat and let stand 12 minutes.
  2. After the 12 minutes, chill the eggs and peel them. The egg whites should be fully set before slicing so the filling stays smooth.
Pickle the peeled eggs until deep pink
  1. Combine sliced beets with their juice, apple cider vinegar, sugar, and salt in a jar. Stir until the sugar and salt are dissolved.
  2. Submerge the peeled eggs in the beet mixture in the jar. Refrigerate 4 hours or overnight until the whites are deep pink with an even magenta tint.
Make the filling and assemble
  1. Halve the eggs lengthwise and remove the yolks. Keep the pink whites intact so they act as the serving cups.
  2. Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt for filling until creamy and pipeable. Fill the pink whites by piping the yolk mixture into each half.
  3. Top each egg with fresh dill for garnish. Serve chilled for best color and texture.

Notes

For the deepest pink color, keep the eggs fully submerged and refrigerate overnight for a stronger magenta tone. Store covered in the refrigerator up to 2 days (best quality within 24 hours); freezing is not recommended because the whites can become watery. For a lighter option, replace mayonnaise with plain Greek yogurt while mashing the yolks for a similar creamy consistency.