Make devilled eggs Instagram-worthy by tinting them a pretty pink hue
Devilled eggs are definitely an old-school crowd-pleaser. So old school in fact that the first written reference to them goes back to the late 18th century.
Give your devilled eggs a 21st-century spin by soaking the hard-boiled (and peeled) eggs in beet-infused water. It’s super easy to do and it gives them a beautiful pink hue, all without impacting the taste. They're perfect for your Easter brunch or any entertaining you plan to do this spring!
See video below for how-to instructions...
- 3 beets, peeled and quartered
- 12 eggs, hard-boiled
- ¼ cup white vinegar
- ¼ cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Sriracha
- 3 sprigs chives, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika to garnish
- Peel and quarter the beets. Add the beets to a pot of cold water. Transfer the pot to the stove and simmer on low heat for 20 minutes. Remove from the stove and let cool. Add the white vinegar once the liquid is cooled.
- To peel the shell off the hard-boiled eggs, tap the egg on a cutting board to crack the shell, be sure to tap the top and bottom of the egg. Then place the eggs under running cold water and gently peel the shell away.
- Add the peeled eggs into the beet juice. Refrigerate for minimum 2 to 3 hours.
- Remove the eggs from the beet juice and slice them in half lengthwise.
- Using a spoon, scoop out the yolks from the centre of the whites and place into a bowl.
- In a mixing bowl, combine the yolks, mayonnaise, Dijon, Sriracha and chopped chives. Season with salt and pepper.
- Transfer the yolk mixture into a piping bag fitted with a star tip. Pipe the filling into each egg half.
- Garnish with a piece of chive and a sprinkle of paprika.
Makes 12 eggs