Pink Deviled Eggs
These Pink Deviled Eggs are not only tasty but visually appealing, perfect for any occasion. A fun twist on the classic, they are colored with beet juice and easy to make.
Ingredients
Main Ingredients
- 6 large eggs 6 large eggs For hard boiling
- 2 tablespoons 2 tablespoons mayonnaise
- 1 teaspoon 1 teaspoon mustard
- 1 teaspoon 1 teaspoon vinegar
- to taste Salt and pepper Adjust according to preference
- drops Beet juice for coloring Add more for a deeper color
- to taste Paprika for garnish
- to taste Chives for garnish
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water, bringing it to a boil, and then letting it sit covered off the heat for 12 minutes.
- Once cooked, cool the eggs in ice water, then peel them.
- Cut the eggs in half and remove the yolks.
Filling
- In a bowl, mash the yolks and mix with mayonnaise, mustard, vinegar, salt, and pepper.
- Add a few drops of beet juice to achieve the desired pink color.
Assembly
- Spoon or pipe the mixture back into the egg whites.
- Garnish with paprika and chives before serving.
Notes
These deviled eggs can be served on a platter or individual plates. Store leftovers in an airtight container in the refrigerator for up to 2 days. Consider adding chopped pickles or herbs for extra flavor.