Recipes and Cooking Beet-Dyed Deviled Eggs 3.5 (23) 2 Reviews Fresh beet juice gives these eggs a pretty pink hue! By Recipe by Emily B. Hall Published on June 19, 2015 Print Share Share Tweet Pin Email Photo: David Tsay Hands On Time: 35 mins Total Time: 100 mins Servings: 24 Jump to Nutrition Facts Ingredients 1 large beet (8 ounces) 2 cup water 1 cup white vinegar 12 hard-cooked eggs, peeled ⅓ cup mayonnaise 2 tablespoon sweet pickle relish 1 tablespoon whole grain mustard Directions 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. Print Nutrition Facts (per serving) 61 Calories 5g Fat 1g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.