Beet Dyed Deviled Eggs Recipe
The prettiest and most delicious, deviled eggs for Easter! These beet-dyed deviled eggs recipe uses natural beet juice to give the eggs a beautiful and vibrant purple color. The filling is incredible, too! It’s made with egg yolks, mustard, mayonnaise, fresh dill, chives, and a touch of garlic. Top these beet deviled eggs with salmon roe or caviar to make them extra special! This appetizer is always a huge hit!
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Ingredients for Deviled Eggs
Here are the main ingredients you’ll need to make these amazing, deviled eggs for Easter! Find the full list of ingredients with measurements in the printable recipe card below.
- Eggs: while farm-fresh eggs can be a little harder to peel, they make for the best deviled eggs.
- Beets: you’ll need several large, raw beets to dye the eggs.
- Fresh Dill & Chives: fresh herbs are the best option for this appetizer.
- Mayonnaise: I like to use avocado oil-based mayo, but any variety will work well.
- Mustard: go for a smooth Dijon mustard for best results.
- Caviar: a completely optional addition to the recipe! This will make your eggs look extra fancy!
How to Make Perfect Hard-Boiled Eggs
You’ll need to start by preparing hard-boiled eggs. This step can be done ahead of time, too.
- Fill a large pot with cold water and add in the eggs. Add about 2 teaspoons of salt, then bring the water to a boil over high heat.
- Once boiling, set a time for 10 minutes. Immediately after cooking, drain off the boiling water and fill the pot with cold water. Add several cups of ice to stop the cooking process.
- Once the eggs are cooled, gently peel the eggs, then keep them in a separate bowl.
Preparing the Beet Juice
These deviled eggs are dyed completely naturally with beet juice. Here’s how to prepare the dye.
- Peel, then grate the raw beets into a large pot. Squeeze in the juice of 2 large lemons, about 1/3 cup of lemon juice. Next, pour in 6 cups of water.
- Cook the grated beets over high heat and bring the mixture to a boil. Simmer for 5 minutes, then remove the juice from heat.
- Allow the beet juice to cool down to room temperature. I like to add ice to speed up the cooling down stage.
Instructions for Dying Eggs
Drop the peeled, hard-boiled eggs into the cooled beet juice with the grated beets; no need to stain out the beets! Make sure the eggs are well covered.
Place the eggs into the refrigerator for a minimum of 3 hours, 6 hours for optimal results. You can also keep them in the fridge overnight.
Once the eggs are dyed to the desired color, take them out of the beet juice onto a tray lined with paper towels to absorb the excess liquids.
Preparing the Creamy Filling
Once your eggs are ready, it’s time to make the creamy and delicious filling!
- Using a small knife, carefully split each egg in half and place the egg yolk into a separate bowl. Place the egg halves onto a large serving tray.
- Crush the egg yolks with a fork until finely crumbled. Next, add the mayonnaise, mustard, fresh dill, fresh chives, garlic powder, black pepper, and salt to taste.
- Use a mixer or a food processor to blend the ingredients together, until the filling is very smooth and creamy. Transfer the filling into a pastry bag or a zip-lock bag.
How to Make Deviled Eggs
It’s easy to assemble this delicious Easter appetizer!
- Pipe generous of the creamy egg yolk filling onto each egg half.
- Garnish the deviled eggs with more fresh dill and chives. If desired, garnish with small amounts of salmon roe or caviar to make this appetizer extra fancy!
- These eggs can be enjoyed right away, or stored in the refrigerator. Make sure to cover the eggs with plastic wrap if storing for later.
More Recipes!
Enjoyed this easy and delicious appetizer recipe? Check out some of my other recipes you’re sure to enjoy!
- Egg & Cheese-Filled Piroshki – delicious, deep-fried hand pockets made with fluffy yeast dough filled with a creamy, cheesy egg and cheese filling and fresh herbs.
- Sausage & Cheese-Stuffed Mushrooms – these are amazing! The best stuffed mushrooms with chicken sausage, loads of cheese, and crispy panko topping.
- Zucchini & Corn Fritters – these are addicting! Crispy and fluffy fritters with zucchini, dotted with corn and loaded with cheese!
- 5 Easy Crostini Recipes – a collection of delicious crostini appetizers for any occasion!
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Beet Dyed Deviled Eggs Recipe
Ingredients
For Dying Eggs:
- 12 large eggs
- 2 large beets
- juice from 2 lemons
- sea salt
For Filling:
- 1/3 cup mayonnaise
- 1 1/2 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp sea salt, to taste
- ground black pepper
- 2 tbsp fresh chopped dill
- 2 tbsp fresh chopped chives
For Topping:
- fresh dill and chives
- 1 oz salmon roe, or black caviar
Instructions
Making Hard-Boiled Eggs:
- Fill a large pot with cold water and add in the eggs. Add about 2 teaspoons of salt, then bring the water to a boil over high heat.
- Once boiling, set a time for 10 minutes. Immediately after cooking, drain off the boiling water and fill the pot with cold water. Add several cups of ice to stop the cooking process.
- Once the eggs are cooled, gently peel the eggs, then keep them in a separate bowl.
Preparing Beet Juice:
- Peel, then grate the raw beets into a large pot. Squeeze in the juice of 2 large lemons, about 1/3 cup of lemon juice. Next, pour in 6 cups of water.
- Cook the grated beets over high heat and bring the mixture to a boil. Simmer for 5 minutes, then remove the juice from heat.
- Allow the beet juice to cool down to room temperature. I like to add ice to speed up the cooling down stage.
Dying Instructions:
- Drop the peeled, hard-boiled eggs into the cooled beet juice with the grated beets; no need to stain out the beets! Make sure the eggs are well covered.
- Place the eggs into the refrigerator for a minimum of 3 hours, 6 hours for optimal results. You can also keep them in the fridge overnight.
- Once the eggs are dyed to the desired color, take them out of the beet juice onto a tray lined with paper towels to absorb the excess liquids.
Preparing the Filling:
- Using a small knife, carefully split each egg in half and place the egg yolk into a separate bowl. Place the egg halves onto a large serving tray.
- Crush the egg yolks with a fork until finely crumbled. Next, add the mayonnaise, mustard, fresh dill, fresh chives, garlic powder, black pepper, and salt to taste.
- Use a mixer or a food processor to blend the ingredients together, until the filling is very smooth and creamy. Transfer the filling into a pastry bag or a zip-lock bag.
Making Deviled Eggs:
- Pipe generous of the creamy egg yolk filling onto each egg half.
- Garnish the deviled eggs with more fresh dill and chives. If desired, garnish with small amounts of salmon roe or caviar to make this appetizer extra fancy!
- These eggs can be enjoyed right away or stored in the refrigerator. Make sure to cover the eggs with plastic wrap if storing for later.
