A Stunning Spring & Easter Appetiser
If you want a dish that instantly steals the spotlight at your Easter brunch or spring gathering, these Pink Deviled Eggs are it. Naturally dyed using beet water, they’re vibrant, elegant, and surprisingly simple to make.
They look fancy and impressive, but underneath that beautiful pink hue is the classic creamy deviled egg flavour everyone loves.
Perfect for Easter tables, baby showers, brunch spreads, or anytime you want something just a little extra special.
What Are Pink Deviled Eggs?
Pink Deviled Eggs are traditional deviled eggs that have been soaked in beet-infused water before being filled. The beet water stains the egg whites a beautiful magenta-pink colour, creating a bold contrast with the golden yolk filling.
They’re eye-catching, festive, and completely natural.
Why You’ll Love This Recipe
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💗 Naturally coloured — no artificial dyes
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🌸 Perfect for Easter and spring entertaining
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🥚 Classic creamy deviled egg flavour
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🌿 Customisable with herbs and edible flowers
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✨ Looks far more complicated than it is
What Do They Taste Like?
Despite their bold colour, they taste like classic deviled eggs — creamy, tangy, and slightly rich. The beet bath adds very minimal flavour, especially when soaked for just a few hours.
The filling is smooth, slightly sharp from mustard, and perfectly balanced with mayonnaise or sour cream.
Ingredients
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6 eggs
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1.5 litres water
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1 large beet
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1 lemon
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1 flat tsp salt
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1 heaping tbsp mayonnaise or sour cream
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1 tsp mustard
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Pinch of salt
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Pinch of freshly ground black pepper
Optional for garnish:
Fresh herbs, edible flowers, cracked black pepper, or crushed chilli flakes.
How to Make Pink Deviled Eggs
1. Boil the Eggs
Boil the eggs for 8–10 minutes. Transfer immediately to a bowl of cold water and allow to cool completely.
2. Prepare the Beet Bath
Peel the beet and cut into small cubes. Place in a pot with water, salt, and lemon juice. Bring to a boil, then let cool.
3. Dye the Eggs
Remove the beet cubes. Place peeled eggs in a bowl and pour the beet-coloured water over them until fully covered.
Refrigerate for at least 3 hours or overnight (no longer than that to prevent flavour transfer).
4. Make the Filling
Slice the eggs in half and remove the yolks.
Mash the yolks with:
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Mayonnaise or sour cream
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Mustard
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Pinch of salt
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Black pepper
If the mixture feels crumbly, add a little more mayo for creaminess.
5. Fill & Garnish
Spoon or pipe the yolk mixture into the vibrant pink egg whites.
Garnish with fresh herbs, edible flowers, cracked black pepper, or a sprinkle of chilli flakes for extra flair.
Tips for Perfect Pink Deviled Eggs
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Don’t soak longer than overnight — the flavour can intensify.
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The longer the soak, the deeper the pink colour.
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Use a piping bag for a more elegant finish.
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Let them chill after filling for best flavour.
FAQs
Do they taste like beet?
Very lightly, if at all. A short soak mainly affects colour.
Can I make them ahead of time?
Yes — soak the eggs the day before and fill them the day of serving.
How long do they last?
Up to 2 days in an airtight container in the fridge.
Final Thoughts
These Pink Deviled Eggs are proof that simple recipes can still be show-stopping. They’re vibrant, festive, and perfect for Easter entertaining — while still delivering that comforting, creamy deviled egg flavour everyone expects.
If you’re looking for something beautiful, seasonal, and guaranteed to get compliments… this is it.
