Beet-Dyed Deviled Eggs

I’ve been wanting to try dying deviled eggs with beet juice for a long time. One of my favorite local lunch spots, Aviary, serves them and I order them pretty much 100% of the time—SO good. 

To hard boil eggs I use this simple method—place eggs in a large pot filled with water (so eggs are completely covered). Let the water with eggs come to a boil on medium-high heat. As soon as the water is boiling, turn off the burner and remove the pot from the heat. Let the water cool to the side (at least 15 minutes). When you remove the eggs, they will be hard boiled. Easy peasy! 

To dye the eggs, immerse the whole egg (with shell peeled off) in beet juice for one hour. I got a 16 ounce glass of fresh beet (straight) juice at the health food store to use. You could also use juice from a can of cooked or pickled beets. Beware, this juice will dye anything and everything including your clothing, anything wood and anything that isn’t stain-resistant (another day I loved my quartz counter tops because it wiped right off). 

Beet juice is BEAUTIFUL. The color is absolutely incredible. 

When you cut the egg in half, it will be all white with a thin rim of pink around the edge. If you like that look, cut them right before you serve. After even just one hour, the color bleeds through most of the egg so it looks more like my photos look. I cut these, made the yolk mixture, and refrigerated them overnight before assembling. 

I started with about 22 eggs (I wanted to have some extras in case I messed up, which I did, peeling the eggs perfectly is tricky!). To make the yolk mixture combine the following in a food processor—egg yolks, 3/4 cup mayo and four tablespoons whole grain Dijon mustard (I always buy spicy mustard!). Blend all ingredients. Use a piping bag to fill the eggs or just a spoon if you don’t have one. 

Garnish with a sprinkle of smoked paprika, fresh thyme, fresh chives and fresh dill (the chives are the yummiest). Enjoy! 

I already can’t wait to make these again for my next party. They do take a little more prep than typical deviled eggs, but I think it’s well worth it for the beautiful presentation. By the way, if you’re curious—you can’t really taste the beet flavor once they are complete. It’s mostly just for the look! 

Hope you enjoy trying these out! xx. Elsie 

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Ingredients

1x2x3x

• ▢ eggs
• ▢ beet juice

Instructions

• To hard boil eggs I use this simple method—place eggs in a large pot filled with water (so eggs are completely covered). Let the water with eggs come to a boil on medium-high heat. As soon as the water is boiling, turn off the burner and remove the pot from the heat. Let the water cool to the side (at least 15 minutes). When you remove the eggs, they will be hard boiled. Easy peasy!
• To dye the eggs, immerse the whole egg (with shell peeled off) in beet juice for one hour. I got a 16 ounce glass of fresh beet (straight) juice at the health food store to use. You could also use juice from a can of cooked or pickled beets. Beware, this juice will dye anything and everything including your clothing, anything wood and anything that isn’t stain-resistant (another day I loved my quartz counter tops because it wiped right off).
• When you cut the egg in half, it will be all white with a thin rim of pink around the edge. If you like that look, cut them right before you serve. After even just one hour, the color bleeds through most of the egg so it looks more like my photos look. I cut these, made the yolk mixture, and refrigerated them overnight before assembling.