Fresh Beet-Dyed Deviled Eggs

Eggs are a symbol of spring and are the perfect snack to bring to any Easter gathering. This recipe captures the fun spirit of dyeing eggs on Easter, and puts it into a beautiful appetizer. The fresh beets create an amazingly vibrant color that will be the star of any gathering. Plus the traditional deviled egg is a fan favorite that will make all of your guests happy. So change it up this Easter with these fun and fresh beet-dyed deviled eggs and impress your guests!


  • 2 fresh beets
  • 1/4 cup red wine vinegar
  • 1 tbsp sugar
  • 1 cup water
  • 6 hard boiled eggs
  • 1/3 cup light mayonnaise
  • 1 tsp paprika
  • 1 tsp dry mustard
  • fresh ground pepper

Directions: IMG_2139

  1. Boil eggs (with shells) in water for three minutes, turn heat off and leave eggs in for additional 15 minutes to cool
  2. Peel cooled eggs
  3. Peel and slice beets and place in sauce pan with vinegar, sugar, and water
  4. Bring beets to boil and allow it to cool slightly
  5. Place eggs in a separate bowl and cover completely with beet juiceIMG_2112
  6. Cover bowl and refrigerate for two hours
  7. Remove bowl from refrigerator and take eggs carefully out of the beet juice
  8. Slice eggs in half and place yolks in separate bowl
  9. Dip egg halves back into beet mixture for thirty seconds and then let dry on paper towel
  10. Whisk egg yolks with mayonnaise, pepper, paprika, and mustard
  11. Spoon egg yolk mixture into dyed egg halves
  12. Refrigerate until eggs set and serve chilled



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