Beetroot-Dyed Deviled Eggs   

I’ve been in a 40+ year long love affair with deviled eggs and I don’t think we’ll break up any time soon. For me they’re such a classic treat that I go out of my way to make on holidays and special occasions.

I’ve experimented a lot the past few years with different variations, and I thoroughly enjoy them all.

Deviled eggs have become sort of a “food craft project” in our family and we have a lot of fun adding different colors, textures, toppings, and (I dare say) designing them.

I hope you try this Beet-Dyed version with your family and friends this spring, as the color adds just the bright pop we need after many muted winter months.

We don’t incorporate beets often enough at my house! That’s going to change now! 

Beets are one of the most nutrition-packed vegetables in the world because they’re packed with fiber, folate (vitamin B9), potassium, iron, manganese, and vitamin C. 

PLUS: studies show they contain compounds that can help lower blood pressure and improve blood flow, as well as boost performance in endurance sports like running and cycling. 

Tip: Short on time? Pick up some organic precooked beets in the refrigerator section! 

Another tip: smaller beets taste sweeter! Eat them cold in a salad or sandwich … or heat them up as a side dish.

What’s your favorite way to eat beets?

REFERENCES:

Healthline

Just Beet It

SELF

A few more deviled egg ideas to try out:

Ranch Deviled Eggs

Beet Pickled Deviled Eggs

How to Make Perfectly Boiled Eggs 

8 servings

Ingredients:

For the pickled beets:

• 1 cup distilled water
• 1/2 cup apple cider vinegar
• 2 small beets, peeled and sliced
• 1 shallot or red onion, chopped
• 1 Tbsp raw honey
• 1 tsp fine sea salt
• 1/2 tsp freshly ground pepper

For the deviled eggs:

• 8 hard boiled eggs
• 1/3 cup plain Greek yogurt
• 1 1/2 tsps curry powder
• 1 Tbsp Dijon mustard
• sea salt and ground pepper, to taste
• fresh dill 

Instructions:

To make your pickled beets:

Slice your beets into matchsticks and place them into a medium pot.

Add in the distilled water, vinegar, shallot, honey, sea salt, and freshly ground pepper. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes.

Transfer to a glass jar and allow to cool completely. You can make this ahead and keep refrigerated for up to 10 days.

To make your deviled eggs:

Peel and halve the eggs, then gently remove the yolks and place the yolks into a bowl.

Place your egg white halves into a separate large bowl and cover with the liquid from your pickled beets.

Place your bowl in the refrigerator and allow them to sit into the liquid for at least 30 minutes to reach that bright purple color.

Using a small whisk, mash your egg yolks. Add in the yogurt, curry powder, mustard, sea salt and pepper to taste and whisk until smooth. Transfer this yolk mixture into a small Ziploc bag or piping bag. (Cut a tiny tip of the Ziploc bag right before piping)

To assemble the deviled eggs, remove the egg halves from the liquid and gently pat dry with paper towels.

Fill each yolk by piping and swirling with the curry mixture. Garnish with some of the chopped pickled beets and fresh dill.

These are very best enjoyed within an hour of making but will stay OK in the fridge if covered with plastic wrap for up to 24 hours.

Enjoy!

🩷Rachel

Beetroot-Dyed Deviled Eggs

Category Holiday Recipe Ideas Holiday Recipes Quick 'n Easy Recipes Sides Snacks

Persons

8

Ingredients

For the pickled beets:

• 1 cup distilled water
• 1/2 cup apple cider vinegar
• 2 small beets, peeled and sliced
• 1 shallot or red onion, chopped
• 1 Tbsp raw honey
• 1 tsp fine sea salt
• 1/2 tsp freshly ground pepper

For the deviled eggs:

• 8 hard boiled eggs
• 1/3 cup plain Greek yogurt
• 1 1/2 tsps curry powder
• 1 Tbsp Dijon mustard
• sea salt and ground pepper, to taste
• fresh dill

Instructions

To make your pickled beets:

1. Slice your beets into matchsticks and place them into a medium pot.
2. Add in the distilled water, vinegar, shallot, honey, sea salt, and freshly ground pepper.
3. Bring to a boil, then reduce the heat to low and simmer for 10-12 minutes.
4. Transfer to a glass jar and allow to cool completely. You can make this ahead and keep refrigerated for up to 10 days.

To make your deviled eggs:

1. Peel and halve the eggs, then gently remove the yolks and place the yolks into a bowl.
2. Place your egg white halves into a separate large bowl and cover with the liquid from your pickled beets. Place your bowl in the refrigerator and allow them to sit into the liquid for at least 30 minutes to reach that bright purple color.
3. Using a small whisk, mash your egg yolks. Add in the yogurt, curry powder, mustard, sea salt and pepper to taste and whisk until smooth.
4. Transfer this yolk mixture into a small Ziploc bag or piping bag. (Cut a tiny tip of the Ziploc bag right before piping)
5. To assemble the deviled eggs, remove the egg halves from the liquid and gently pat dry with paper towels.
6. Fill each yolk by piping and swirling with the curry mixture.
7. Garnish with some of the chopped pickled beets and fresh dill.
8. These are very best enjoyed within an hour of making but will stay OK in the fridge if covered with plastic wrap for up to 24 hours.

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