Vibrant Pink Deviled Eggs

Get ready for a pop of color with these eye-catching pink deviled eggs. Using beets for the natural coloring, they'll transform an ordinary appetizer into something guests will talk about. They're perfect for any celebration or when you just want to bring some excitement to the table.

The first time I served these at a weekend get-together, everyone grabbed their phones for pictures before digging in. Now I can't host anything without friends asking what toppings I'll try on these pink beauties next.

What You'll Need

• Medium beets: They'll give that pretty pink color and light earthy taste. Look for hard ones with no mushy spots.
• Apple cider vinegar: Helps the color stick to the eggs. The unfiltered kind tastes best.
• Sea salt: Makes the pickling liquid work better. Don't use the cheap stuff here.
• Black peppercorns: Adds a hint of spice. Grab whole ones instead of pre-ground.
• Bay leaves: Gives a nice background flavor. Either fresh or dried will do the job.
• Ready-made pickled beets: A quick shortcut if you're in a hurry.
• Extra large eggs: You'll get more filling in each bite. The fresher they are, the harder to peel though.
• Lemon juice or dill pickle juice: Cuts through the richness with some tang.
• Dijon mustard: Gives that must-have deviled egg kick. French brands taste amazing here.
• Cold butter: The secret to making your filling super smooth and fancy.
• Kewpie mayo: Has a slight sweetness regular mayo doesn't. But normal mayo works fine too.

How to Make Them

Mix Up Your Beet Liquid:

Throw peeled, sliced beets into a pot with water, cider vinegar, sea salt, peppercorns, and bay leaves. Boil it up so the beets release their color. Take it off the heat and let it cool completely in a container big enough for both the liquid and eggs later. Don't rush this cooling step or your eggs won't color evenly.

Cook Your Eggs Just Right:

Put your eggs in one layer in a pot and add cold water about an inch above them. Starting cold stops them from cracking. Heat on medium-high till boiling. Give them a gentle stir now and then to keep the yolks centered. When it's boiling, turn off the heat, put the lid on tight, and wait 11-12 minutes. Set a timer so you don't forget and end up with that yucky gray ring around the yolks.

Turn Those Eggs Pink:

For regular pink eggs, peel them completely and drop them in the cooled beet mix for exactly 2 hours. Watch the time carefully - too little gives patchy color, too long messes with the texture. After soaking, take them out and pat them dry with paper towels before cutting.

Halloween Spider Web Trick:

For a cool Halloween look, crack the shells all over but leave them on. Soak these cracked eggs in the beet juice for 4 hours. The juice will seep through the cracks making spiderweb patterns when you peel them. Takes longer but looks amazing for Halloween parties.

Whip Up The Creamy Filling:

Cut each egg in half lengthwise and pop out the yolks without tearing the whites. Throw the yolks in a food processor with lemon juice, Dijon, cold butter cubes and mayo. Blend until it's super light and fluffy. Scrape down the sides if needed. The cold butter makes it extra velvety - way better than regular deviled eggs.

Fix Any Filling Problems:

If your filling looks separated or weird, stick it in the freezer for 10 minutes then blend again. The cold helps everything mix together properly. This trick fixes most filling issues and is what the pros do.

Put It All Together:

Scoop the filling into a piping bag with a star tip for fancy swirls, or just spoon it into the egg whites if you're in a hurry. Top with things like bacon bits, snipped chives, fresh dill, pickled red onion, capers, cucumber slices, or thin radish. Each topping brings something different to the party.

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Adding butter to the filling is my little trick. I learned it while working at a fancy restaurant, and it changes everything about the texture. My grandma always brought regular deviled eggs to family dinners, but these colorful ones have become our new family thing - even the little ones help make them now.

Prep Ahead Tricks

You can break up the work for these eggs to make hosting easier. Boil and pickle your eggs up to 3 days before your party, keeping them whole in the fridge. You can make the filling a day ahead and store it in a piping bag. Just slice the eggs and add the filling shortly before people arrive so they look their best.

Try Different Tastes

This basic recipe works great as a starting point for different flavors. Mix in chopped sun dried tomatoes and feta for a taste of the Mediterranean. For an Asian twist, stir in some sriracha and sprinkle with black sesame seeds. Southern style? Add sweet pickle relish to the filling and dust with paprika on top.

Change With The Seasons

Think about what's fresh when picking your add-ins. Summer calls for fresh herbs like basil or tarragon, while fall is perfect for crumbled sage leaves and nutty brown butter.

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Give these pink deviled eggs a try and watch folks' faces light up! They work for any gathering and look way fancier than the effort they take to make.

Frequently Asked Questions

→ Can I skip making the beet brine and use pre-pickled beets?

Yep, just grab a jar of pickled beets from the store. It’s a time-saver and still gives you that awesome pink color.

→ Why does my yolk mixture look clumpy or split?

If your filling’s clumping, it might be because the butter got too warm or wasn’t chilled. Just pop it in the freezer for 10 minutes, then blend again to smooth things out.

→ What’s the deal with the two ways to soak?

Want solid, uniform pink? Peel the eggs first and soak them for 2 hours. Prefer a crackled, marbled look? Gently crack the shells and soak for 4 hours, then peel to see the cool pattern where the brine seeped in.

→ How can I keep the yolks centered when I boil my eggs?

Just give the eggs a gentle swirl a few times when the boiling starts, and do it again during the first minutes of resting. This will keep the yolks nicely in the middle for easier filling later.

→ What if I don’t own a food processor?

No processor? No problem. Smash the yolks finely with a fork, then whip in the rest of the ingredients by hand until smooth. It takes a bit longer but works just as well!

→ What toppings go well with pink eggs?

Try crispy bacon bits, thin chives, sprigs of dill, tangy pickled onions, capers, or even slices of cucumber or radish. Experiment with what you've got for a unique combo!