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Beetroot-Dyed Deviled Eggs

Servings: 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:

  • 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.