Beet Dyed Deviled Eggs Recipe

Introduction

Beet dyed deviled eggs bring a vibrant twist to a classic appetizer. The beets naturally color the egg whites with a beautiful pink hue and add a subtle earthy flavor. Finished with a creamy, tangy filling and elegant toppings, these eggs are sure to impress at any gathering.

Ingredients

• 12 large eggs
• 2 medium beets, peeled and chopped
• 3 cups water
• 1 cup apple cider vinegar
• 1 tsp kosher salt
• 1/4 cup Duke’s Light Mayonnaise
• 1/4 cup whipped cream cheese
• 1 tbsp Dijon mustard
• 1 lemon, juiced
• 1/2 tsp sea salt
• 1/4 tsp Oh My Spice! Lemon Pepper Dill Seasoning
• Smoked salmon (for topping)
• Salmon roe (for topping)
• Capers (for topping)
• Fresh dill, chopped (for garnish)
• Fresh chives, chopped (for garnish)

Instructions

1. Step 1: In a medium pot, combine the beets, water, apple cider vinegar, and kosher salt. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the beets are fork tender.
2. Step 2: Strain the beets from the liquid and set them aside to cool. The beets can be saved and enjoyed later as a side or snack.
3. Step 3: While the pickling liquid cools, hard boil and peel the eggs. Using an Instant Pot, cook eggs for 7 minutes on low pressure, then peel once cooled.
4. Step 4: Place the peeled hard boiled eggs into the cooled pickling liquid. Cover and refrigerate for 2-4 hours, depending on how deep you want the pink color.
5. Step 5: Remove the eggs from the liquid. Cut the beets in half and set aside. Carefully peel the egg whites if needed, then slice the eggs in half lengthwise and remove the yolks to a bowl. Arrange the egg white halves cut side up on a serving tray.
6. Step 6: Add the mayonnaise, whipped cream cheese, Dijon mustard, lemon juice, sea salt, and Lemon Pepper Dill Seasoning to the egg yolks. Mash everything together with a fork until smooth and creamy.
7. Step 7: Transfer the yolk mixture to a piping bag and fill each egg white half generously. Top the deviled eggs with smoked salmon, salmon roe, capers, and sprinkle with fresh dill and chives.
8. Step 8: Serve the deviled eggs immediately for best flavor and presentation.

Tips & Variations

• Use fresh or jarred cooked beets if short on time, but fresh roasted beets give the best flavor.
• For a vegan version, substitute eggs with cooked potato halves and use vegan mayo in the filling.
• Adjust pickling time to control the intensity of the pink color on the egg whites.
• Swap smoked salmon toppings for crispy bacon bits or radish slices for different textures.

Storage

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. The beet dye may continue to color the eggs slightly over time. For best taste, consume them within one day. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vinegar instead of apple cider vinegar?

Yes, white vinegar or another mild vinegar can be used, but apple cider vinegar adds a subtle sweetness that complements the beets well.

How long should I pickle the eggs for optimal color?

For a light pink hue, 2 hours is sufficient. For a deeper color, leave the eggs in the beet vinegar liquid for up to 4 hours. Avoid going much longer to prevent overly strong flavors.

Beet Dyed Deviled Eggs Recipe

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★★★★★

4.5 from 82 reviews

These vibrant Beet Dyed Deviled Eggs feature hard-boiled eggs soaked in a natural beet and vinegar pickling liquid that gives them a stunning pink hue. The creamy yolk filling is blended with mayonnaise, cream cheese, Dijon mustard, and lemon juice, then topped with smoked salmon, salmon roe, capers, and fresh herbs for an elegant, flavorful appetizer perfect for gatherings or festive occasions.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3 to 4 hours 40 minutes
• Yield: 12 deviled eggs (24 halves) 1x
• Category: Appetizer
• Method: Instant Pot
• Cuisine: American
• Diet: Low Fat

Ingredients

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Pickling Liquid and Beets

• 2 medium beets, peeled and chopped
• 3 cups water
• 1 cup apple cider vinegar
• 1 tsp kosher salt

Eggs

• 12 large eggs

Filling

• 1/4 cup Duke’s Light Mayonnaise
• 1/4 cup whipped cream cheese
• 1 tbsp Dijon mustard
• 1 lemon, juiced
• 1/2 tsp sea salt
• 1/4 tsp Oh My Spice! Lemon Pepper Dill Seasoning

Toppings

• Smoked salmon
• Salmon roe
• Capers
• Fresh dill, chopped
• Fresh chives, chopped

Instructions

1. Prepare the pickling liquid and beets: In a medium pot, combine the peeled and chopped beets, water, apple cider vinegar, and kosher salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce to a simmer, cover, and cook for 15-20 minutes until the beets are fork tender.
2. Strain and cool the pickling liquid: Strain the beets from the liquid and set both aside to cool. The cooked beets can be saved for another use or eaten as a snack.
3. Cook and peel the eggs: While the pickling liquid cools, hard boil the eggs. Using an Instant Pot, set to low pressure for 7 minutes to achieve perfect hard-boiled eggs. Once cooked, peel the eggs carefully.
4. Dye the eggs: Place the peeled hard-boiled eggs into the cooled pickling liquid. Cover and refrigerate for 2 to 4 hours depending on your desired level of pink color saturation.
5. Prepare the filling: Remove the eggs from the dye, then slice the beets in half and set aside. Carefully halve the eggs lengthwise and scoop out the yolks into a bowl. Add mayonnaise, whipped cream cheese, Dijon mustard, lemon juice, sea salt, and Lemon Pepper Dill Seasoning to the yolks. Mash the mixture with a fork until smooth and creamy.
6. Assemble the deviled eggs: Arrange the egg white halves on a serving tray, cut side up. Transfer the yolk mixture to a piping bag and pipe evenly into each egg white half.
7. Add toppings and serve: Garnish each deviled egg with smoked salmon, salmon roe, capers, fresh dill, and chives as desired. Serve immediately for best taste and presentation.

Notes

• For even coloring, ensure the pickling liquid is fully cooled before placing the eggs in it.
• Instant Pot is used here for hard boiling eggs, but stovetop boiling method can be used if preferred.
• Beets cooked for pickling are edible and can be repurposed as a healthy snack or side dish.
• Adjust pickling time for lighter or deeper pink color on the eggs.
• Use fresh herbs for best flavor and garnish aesthetics.
• Make sure to peel eggs gently to avoid breaking the whites.

Keywords: deviled eggs, beet dyed eggs, pickled eggs, appetizer, smoked salmon, party food, Easter eggs, bright deviled eggs, creamy yolk filling