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Pink Deviled Eggs

Pink deviled eggs with beet-pickled whites and a creamy yellow yolk filling. Hard-boil, chill, then soak in beet-vinegar for deep pink deviled egg halves topped with fresh dill.
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Prep Time 25 minutes
Cook Time 12 minutes
pickling + chilling 4 hours 24 minutes
Total Time 5 hours 1 minute
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
  • 1 can (15 oz) sliced beets with their juice Use with juice for the pickling liquid.
Beet pickling liquid
  • 0.5 cup apple cider vinegar
  • 0.25 cup sugar
  • 0.5 tsp salt
Deviled yolk filling
  • 0.5 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp white vinegar
  • 0.125 tsp salt For the filling.
Garnish
  • 1 fresh dill for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand 12 minutes, then chill and peel.
Pickle the egg whites pink
  1. In a jar, combine beet juice, sliced beets, vinegar, sugar, and salt. Submerge the peeled eggs completely.
  2. Refrigerate the eggs 4 hours or overnight until the whites are deep pink. Keep them covered so the color stays even.
Make the filling and assemble
  1. Halve the eggs and remove the yolks. Arrange the pink whites cut-side up so the filling can be piped cleanly.
  2. Mash the yolks with mayonnaise, Dijon, vinegar, and salt until smooth and creamy. Mix thoroughly so the filling has a uniform texture.
  3. Pipe the yolk mixture into the pink whites. Fill each half generously for a consistent look.
  4. Top with fresh dill. Finish right before serving for the brightest herb aroma.

Notes

For the deepest pink color, refrigerate overnight in the beet mixture; if you only do 4 hours, check color after 2–3 hours and rotate the jar. Store assembled deviled eggs covered in the refrigerator up to 3 days (they’re best within 24–48 hours). Freezing is not recommended because the whites and mayo-based filling can change texture. If you want a lighter filling, use Greek yogurt mayo (or blend Greek yogurt with a spoon of mayo) to reduce fat while keeping a creamy consistency.