Perfectly Pink Deviled Eggs
These vibrant pink deviled eggs with garlic and cayenne offer an exciting twist on the traditional recipe. We create the eye-catching pink color by soaking the egg whites in natural beet juice, which forms a beautiful contrast against the creamy filling. We enrich the yolk mixture with fresh garlic for savory depth and add cayenne for a gentle warmth. This combination creates an appetizer that's both visually stunning and packed with zesty, creamy flavors.
Ingredients
Marinated Eggs
3 cans of cooked beetroot
8 Eggland's Best eggs, large
Ice cold water (for cooling the eggs)
Deviled Egg Filling
8 egg yolks (from the hard boiled eggs above)
1 tsp ginger (grated)
1 tsp cayenne pepper
2 garlic cloves (minced)
3 tbsp mayonnaise
1 pinch of salt (to taste)
Garnish
1 lemon (zested)
1 pinch of coarsely ground black pepper
1 pinch of chopped chives
Preparation
Marinated eggs
- Drain the cooked beetroots from the cans, retaining the cooking liquid.
- Boil eggs for 10 minutes, then immediately cool in ice water.
- Peel the cooled eggs and place them in a container with the beetroot cooking liquid. Cover and store overnight in the fridge.
- The next day, take eggs out of the beet brine. Cut eggs in half and scoop out yolks.
Filling
- Combine yolks, ginger, cayenne, garlic, mayonnaise, and salt in a bowl. Mix thoroughly until smooth and pipeable, adding more mayonnaise if needed.
Assemble
- Put filling in a piping bag with star tip and chill. Arrange whites and pipe filling into each half. Garnish with freh lemon zest, black pepper and chives.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 75 |
| Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 150mg |
| Sodium | 70mg |
| Carbohydrates | 3g |
| Dietary Fiber | 1g |
| Protein | 5g |
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