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Pink Deviled Eggs

Bright, creamy, and tangy Pink Deviled Eggs are a delightful twist on a classic appetizer, perfect for gatherings and holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 12 large large eggs, at room temperature Easier to peel
  • 1/2 cup mayonnaise Swap for Greek yogurt for a tangy, healthy option
  • 2 teaspoons Dijon mustard Regular mustard or whole grain both work
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1-2 teaspoons beet juice For the pink color, use less for a paler hue
  • 1/2 teaspoon sea salt To taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon smoked paprika Plus extra for garnish; or use sweet paprika for milder flavor
  • 1 tablespoon finely chopped chives or scallions Plus extra for sprinkling
Optional Add-Ins
  • 1 squeeze lemon For brightness
  • a pinch cayenne For heat
  • 1 tablespoon sweet pickle relish For classic tang

Method
 

Preparation
  1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring to a rolling boil over medium-high heat.
  3. Once boiling, cover the pan, turn off the heat, and let the eggs sit for 12 minutes.
  4. Transfer eggs to an ice bath immediately to stop cooking and make peeling easier. Let them cool for at least 10 minutes.
  5. Gently crack and peel each egg. Rinse under cold water to remove any shell bits.
  6. Slice eggs in half lengthwise and pop the yolks into a medium bowl.
Mixing
  1. Mash yolks with a fork until crumbly, then add mayonnaise, Dijon mustard, vinegar, salt, pepper, smoked paprika, and beet juice. Stir until smooth and creamy.
  2. Taste and adjust seasoning. A squeeze of lemon brightens the mix, while more beet juice deepens the color.
Assembly
  1. Spoon or pipe the pink filling back into the white halves. For a pretty presentation, use a star piping tip or a zip-top bag with the corner snipped.
  2. Garnish with chopped chives and a light dusting of paprika.
  3. Chill for at least 15 minutes before serving so flavors meld.

Notes

These eggs can be made ahead of time, and variations include using Greek yogurt instead of mayonnaise for a lighter option or adding smoked bacon for additional flavor.