Description
Perfectly Pink Deviled Eggs bring stunning color and amazing flavor to your appetizer spread. Natural beet juice creates gorgeous pink whites while garlic and cayenne add exciting kick.
Ingredients
- 8 large eggs
- 3 cans cooked beetroot with liquid
- Ice cold water for cooling
- 8 egg yolks from boiled eggs
- 3 tablespoons mayonnaise
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cayenne pepper
- 1 pinch salt to taste
- 1 lemon, zested
- Coarsely ground black pepper
- Fresh chives, chopped
Instructions
1. Open canned beetroot and pour liquid into container with lid. Set aside the beets for another use. You just need the gorgeous pink juice for this recipe.
2. Place eggs in pot with cold water covering by one inch. Bring to boil then cook for exactly 10 minutes. Transfer immediately to ice water bath.
3. Peel cooled eggs carefully keeping whites intact. Place peeled eggs in container with beet juice. Cover tightly and refrigerate overnight or at least 8 hours for deep pink color.
4. Remove eggs from beet brine and slice in half lengthwise. Scoop yolks into mixing bowl. Mash yolks completely smooth with fork until no lumps remain.
5. Add mayonnaise, minced garlic, grated ginger, cayenne, and salt to mashed yolks. Mix thoroughly until completely smooth and pipeable. Add extra mayonnaise if mixture seems too thick.
6. Transfer filling to piping bag fitted with star tip. Chill piping bag while you arrange pink egg whites on serving platter. Pipe generous swirls of filling into each pink white half.
7. Sprinkle fresh lemon zest over filled eggs. Add pinch of coarsely ground black pepper and scatter chopped chives on top. Serve immediately or refrigerate until party time.
Notes
Eggs must marinate overnight to achieve vibrant pink color. A few hours gives pale pink while overnight creates stunning deep magenta.
Pat eggs dry after removing from beet juice before cutting. Excess liquid makes filling slide off.
Use older eggs for easier peeling after boiling.
Save beet juice to pickle more eggs later.
Adjust cayenne based on your heat preference.
Store covered for up to 3 days in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American