Best with Organic Cooked Beets

Beet Dyed Deviled Eggs

Prep Time: 9 hours // Cook Time: 15 min Servings: 32

What to do

  1. Fill a pot of water so that the eggs will be covered by 1 inch. Bring the water to a boil, add the eggs, cover, remove from heat, and continue to cook in the hot water for 11 minutes.
  2. Drain and run the eggs under cold water until cool.
  3. Peel the eggs carefully under cold running water and set aside. Once eggs are hard-boiled, they will last up to 5 days in the refrigerator.
  4. To stain the eggs, combine the beet puree, vinegar, water, and salt in a medium saucepan and heat over medium until hot, remove brine from heat.
  5. Add the brine and peeled eggs to a bowl or container and chill at least 8 hours and up to 2 days.
  6. Remove eggs from brine, rinse, and set aside.
  7. Slice the eggs lengthwise, and gently remove the yolks.
  8. Place the yolks into a medium bowl for the filling. Mix the mayonnaise, mustard, relish, jalapeño,salt, 3 tablespoons of chives, and 2 dashes of hot sauce in with the bowl of egg yolks.
  9. Gently mash the yolks into the mixture until smooth.
  10. To serve, fill a pastry bag or plastic bag fitted with a pastry tip and pipe the filling into the egg halves, or simply use two forks to fill the eggs with the mixture.
  11. Top the eggs with pepper, fresh chives, and cilantro.

*Fill just before serving. These will keep well, tightly wrapped or in an airtight container for up to 3 days.

What you’ll Need

16 large eggs

1 8 oz. package Love Beets, pureed in a blender or food processor

½ cup distilled white vinegar

2½ cups water

1 tbsp kosher salt

½ cup mayonnaise

2 tsp yellow mustard

2 tbsp pickle relish, finely chopped

1 jalapeño, finely chopped

½ tsp salt

¼ cup chives, finely chopped

2 dashes hot sauce

Freshly ground black pepper

Handful of fresh cilantro leaves