Beet-Dyed Deviled Eggs


Fresh beet juice gives these eggs a pretty pink hue!

Beet-Dyed Deviled Eggs
Photo: David Tsay
Hands On Time:
35 mins
Total Time:
1 hrs 40 mins


  • 1 large beet (8 ounces)

  • 2 cup water

  • 1 cup white vinegar

  • 12 hard-cooked eggs, peeled

  • cup mayonnaise

  • 2 tablespoon sweet pickle relish

  • 1 tablespoon whole grain mustard


  1. Wash, peel, and cube the beet. Place in a medium saucepan with water and vinegar; bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove from heat; set aside to cool completely (do not drain).

  2. Place the eggs in the saucepan with beet and liquid. Let stand 10 to 15 minutes. Remove from liquid and slice in half (discard beet and liquid). Remove the yolk and set the whites aside.

  3. Mash the yolks with the mayonnaise, relish, mustard, and a pinch of salt. Pipe or scoop back into egg white halves. Sprinkle with coarse salt.

Nutrition Facts (per serving)

61 Calories
5g Fat
1g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 61
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 95mg 32%
Sodium 69mg 3%
Total Carbohydrate 1g 0%
Total Sugars 1g
Protein 3g
Calcium 13mg 1%
Iron 0.3mg 2%
Potassium 32mg 1%
Folate, total 11.2mcg
Vitamin B-12 0.3mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles