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–+ servings
a close up image of pink deviled eggs on a tray

Beet Dyed Deviled Eggs Recipe

30 minutes prep + 20 minutes cook + 3 hours Dying Time
24 pieces
These are so pretty! Easy, beet-dyed deviled eggs with fresh herbs and optional caviar topping. Perfect for Easter!

Ingredients 
US Customary - Metric

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.

Nutrition

Serving: 1half/piece | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 99mg | Sodium: 164mg | Potassium: 41mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 155IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.5mg