Fresh beet juice gives these eggs a pretty pink hue!
Enter our vibrant pink-hueddeviled eggsthat’s perfect for springtime and that Easter menu you’re working on.
The key to achieving this pretty-in-pink hue is by utilizing a vibrantnatural food coloringbeet juice!
Credit: David Tsay
Learn how to make this elevated, yet super delicious take on classic deviled eggs.
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Ingredients
1largebeet(8oz.)
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).
Add Eggs
Place the hard-cooked 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.
Pipe or scoop back into egg white halves.
Sprinkle with coarse salt.
Safelystore leftover deviled eggsin the refrigerator for up to three days.
Add enough cold water to cover the eggs by 1 inch.
Bring the water to a rapid boil over high heat.
Remove the pan from the heat; cover the pan and let stand 15 minutes.
To peel eggs, gently tap each egg on the countertop.
Roll the egg between the palms of your hands.
Peel off the eggshells and discard.
2,000 calories a day is used for general nutrition advice.
