Skip the usual Easter eggs and bring something unexpected to the table. These naturally dyed, bright pink deviled eggs add a bold, briny twist to a classic favorite.
Scripps News food and wellness contributor Jessica DeLuise, PA-C, shares a fun, eye-catching recipe that's sure to impress guests.
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Deviled Eggs
6 hard-boiled eggs, peeled
1 cup beet juice (from cooked or canned beets)
½ cup apple cider vinegar
¼ cup plain Greek yogurt or mayonnaise for a more traditional flavor
1-2 tsp spicy brown mustard
1-2 tsp pickle juice
Salt and pepper to taste
Toppings: paprika, pickle, fresh dill, mini onion, cherry tomato
Instructions
Place peeled eggs in a jar.
Add beet juice, vinegar to the jar and add the lid.
Refrigerate overnight, or 2-3 days, until eggs are pink.
Slice eggs in half and remove yolks.
Mash yolks with Greek yogurt, mustard, pickle juice, and salt.
Spoon or pipe filling back into whites.
Garnish with dill or paprika.