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Pink Deviled Eggs

Pink deviled eggs get their bright color from a cold beet brine, then are filled with smooth, mustard-seasoned yolks. The whites turn bright pink while chilling, making these a colorful appetizer to prep ahead.
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Prep Time 15 minutes
Cook Time 17 minutes
chilling and brining 2 hours 40 minutes
Total Time 3 hours 12 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the beet brine
  • 1 can (15 oz) beets sliced, with liquid
  • 1 cup white vinegar
  • 1 tbsp granulated sugar
  • 0.625 tsp kosher salt
For the eggs
  • 6 eggs large
  • 3 qt cold water 2 quarts for cooking the eggs and 1 quart for the ice bath
  • 2 cup ice
For the filling
  • 0.25 cup mayonnaise
  • 1 tsp Dijon mustard
  • 0.125 tsp black pepper
  • 0.25 tsp paprika

Method
 

Make the beet brine
  1. Combine the beets and their liquid, vinegar, sugar, and 1/2 teaspoon salt in a 2-quart saucepan.
  2. Bring to a simmer over medium heat and simmer for 5 minutes.
  3. Strain into a 1-quart container, pressing the beets gently, and discard the solids.
  4. Refrigerate the brine until completely cold, about 1 hour.
Cook and color the eggs
  1. Place the eggs in a 4-quart saucepan and add 2 quarts cold water; bring to a boil over high heat.
  2. Cover, remove from the heat, and let stand for 12 minutes.
  3. Transfer the eggs to a 2-quart bowl with 1 quart cold water and 2 cups ice for 10 minutes.
  4. Peel the eggs, halve them lengthwise, and transfer the yolks to a medium bowl.
  5. Put the whites in a 1-gallon zip-top bag, pour in the cold brine, and seal.
  6. Refrigerate for 1 to 2 hours, turning the bag every 30 minutes, until the whites are bright pink.
Make the filling and assemble
  1. Mash the yolks with the mayonnaise, Dijon, remaining 1/8 teaspoon salt, and black pepper until smooth.
  2. Spoon or pipe the mixture into the egg whites.
  3. Sprinkle with paprika.
  4. Refrigerate the deviled eggs until ready to serve.

Notes

For bright color, let the beet brine cool completely before adding the egg whites. Refrigerate assembled eggs for up to 2 days; freezing is not recommended. For a lower-sodium variation, omit the salt added to the yolk filling.