Beet Deviled Eggs

Preparation 30 mins Cook Time 30 mins
Serves 20     adjust servings

Tip: Make sure your eggs are at least when one week old so that they peel easier. The fresher the eggs, the harder to peel, crazy as that sounds! What I do is buy two dozen from my farmer, one for immediate use, one for deviled eggs. You can make the filling a day ahead of time, then fill the egg whites shortly before serving.


  • 10 large, pasture-raised eggs
  • 1 medium raw beet, peeled and finely grated
  • 1/4 cup real mayonnaise (I use Primal Kitchen, which is made from avocado oil & cage-free eggs)
  • 2 tablespoons pickle juice
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley


  1. Place eggs in a large pot and cover with enough water to rise about them by 3 inches. Bring the eggs to a boil, and let boil for 1 minutes. Then remove from heat, cover, and let sit for 10 minutes. Drain eggs and place them in an ice bath.
  2. Once cooled, peel under running water, rolling the eggs on the counter first to break their shells. Start at the bottom, or end of the egg to make it easiest. Scrape out the yolks into a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth, adding a tablespoon of water if needed. Taste and adjust salt as needed. Scrape filling into a ziploc bag, snip one corner, and fill the empty egg halves.
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