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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/beet-dyed-deviled-eggs-recipe/