Fresh beet juice gives these eggs a pretty pink hue!

Recipe by Emily B. Hall
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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).

  • 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.

  • 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

61 calories; 5 g total fat; 1 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 95 mg cholesterol; 69 mg sodium. 32 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 3 g protein; 0 g trans fatty acid; 147 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 11 mcg folate; 0 mcg vitamin b12; 13 mg calcium; 0 mg iron;

Reviews (1)

23 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
this s is very good. I have made deviled eggs with beet dyed pickled eggs for years try it for a special treat.