Description
A stunning twist on classic deviled eggs featuring a vibrant pink hue from beet puree, perfect for fall brunches.
Ingredients
- 6 large eggs, room temperature
- 1 small cooked beet (or 2 tablespoons beet juice), for natural pink color
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
- Smoked paprika, for garnish
- Chopped chives or dill, for garnish
- Optional streusel-style topping:
- 2 tablespoons finely chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon cold butter, grated
Instructions
- Hard-boil the eggs: Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a gentle boil, then reduce heat to low, cover, and simmer 9–10 minutes. Transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.
- Prepare the pink coloring: If using a whole beet, roast or boil it until tender, then puree a small slice with a teaspoon of water to make a concentrated pink paste. Strain if desired. If using beet juice, measure 1–2 tablespoons and adjust for color.
- Peel and halve the eggs: Gently tap each egg on the counter and roll to crack, then peel under running water. Slice eggs in half lengthwise and carefully remove yolks to a medium bowl.
- Make the filling: Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth. Stir in beet puree a little at a time until the filling reaches the lovely pink shade you like. Taste and adjust seasoning.
- Fill the whites: Use a spoon or a piping bag fitted with a large round tip to fill the egg white halves with the pink yolk mixture.
- Garnish and serve: Sprinkle with smoked paprika and chopped chives or dill. For the fall streusel topping, combine pecans, brown sugar, and grated cold butter; pulse briefly until crumbly and sprinkle lightly over the filled eggs for a crunchy, seasonal finish.
Notes
Start with room-temperature eggs to reduce cracking and make peeling easier. For the smoothest filling, press yolks through a fine sieve before mixing. Add beet color gradually.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American