Beet Deviled Eggs
By Amanda Paa – Updated March 20, 2023
These beautiful deviled eggs have a stunning pink beet filling. They're creamy and delicious, with garlic and a barely there beet flavor, brightened with lemon juice. A raw beet is used so you don't have to spend time roasting! Salty pickle juice is used for a little punch, too! You can make the filling two days in advance, then fill the egg shells before serving.
Jump to Recipe
This post may contain affiliate links. Please read my disclosure policy.
These Beet Deviled Eggs are the prettiest magenta color!
The filling gets its beautiful hue from golden egg yolks and raw beet grated in. They have rich flavor from the yolks and garlic, along with lemon juice to bright things, and secret ingredient – pickle juice! The beet filling is super creamy and the pink color really stands out. A stunner on the Easter table.
Tips for Peeling Deviled Eggs:
- 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, and one for deviled eggs.
- Peel your eggs under cool running water, starting with the bottom end of the egg which will help you get started.
How long to cook eggs for deviled eggs:
For bright yellow, creamy yolks, I find the best time for eggs is after removing from heat, letting the pot sit covered for 11 minutes. If cooked closer to 15 minutes, the yolk turns more white and chalky.
More Beet Recipes:
Yield: 24 egg halves
Ingredients
- 12 large pasture-raised eggs
- 1/2 cup (50 grams) finely grated raw beet (beet should be peeled)
- 1/2 cup full fat mayonnaise
- 2 tablespoons pickle juice
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine salt
- 1/2 teaspoon pepper
- 1 small garlic clove
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Put eggs in a large pot. Cover with water by two inches. Place on high heat, and bring to a boil. Once boiling, turn heat to low and let sit for 1 minute. Then remove from heat and cover for 11 minutes.
- Drain eggs and place them in an ice bath immediately. Once cooled, peel under cool running water, rolling the eggs on the counter first to help break their shells. Cut the eggs in halve and pop out the yolks, using a small spoon if needed.
- Add yolks + remaining ingredients to a blender or food processor (a blender will get them the creamiest) and add remaining ingredients. Blend on high until creamy and smooth.
- Scrape filling into a ziploc bag, snip one corner, and squeeze the mixture into the empty egg halves. Garnish with freshly cracker black pepper and minced parsley.
Notes
*Recipe can easily be halved.
*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.
Did you make this?
tag @heartbeetkitchen on instagram and hashtag it #heartbeetkitchen
August 10, 2016
Dena
November 27, 2024
I know this is an old post, but wondering why the beet is raw vs. cooked? Do you think it would work with canned beets? Looking to make as a Thanksgiving app. Thanks!
Amanda Paa
November 27, 2024
Yes, it works with canned beets!
Lana
June 4, 2023
Just the right amount of beet flavor and the color is beautiful. My husband loves them! Thank you for a great recipe!
Vanessa
April 17, 2017
Made these for Easter dinner this year with family. They were so beautiful and delicious. This recipe is a keeper! Thanks : )
amandapaa
April 17, 2017
Hooray! So glad you liked the recipe Vanessa, and thanks for sharing your results. xo
Sherrie
September 19, 2016
I could have sworn I left you a comment on this post! I guess I missed it somehow – I have no idea how this happened. Anywayssss, thanks for being the best woman ever in both real life and work. Love you to the moon and back, always, xx.
Cassie
September 1, 2016
What an amazing get together! It looks like you had an amazing time there!
kristan@the-broken-bread
August 23, 2016
this post gave me ALL the feelings!! This event was everything you wanted it to be and more! Thank you for giving me the opportunity to create, learn, laugh, and connect with women that I may never had the chance to meet irl without you.
xx
kristan
amandapaa
August 24, 2016
love you girl!
christine desroches
August 23, 2016
Your recap of the retreat is so touching and sweet, I think it’s so special how you all have connected despite distance. Everything looked beautiful and delicious! I remember seeing these gorgeous eggs on insta and I’m so happy to now have the recipe to try! I have to say, these are the prettiest eggs I’ve ever seen :)
Sarah @ Snixy Kitchen
August 19, 2016
Every single element of this retreat was pure perfection – we learned, we loved, we laughed, we connected and I’m sad it had to end. It was honestly one of the most impactful experiences of my life and you created something so special to be apart of and I feel so honored that you included me in the magic. I miss you so much – please come visit us again!
amandapaa
August 19, 2016
oh, this means so much Sarah. i can’t even thank you enough though, for bringing your love, teachings, support. and the babe! seriously, only you would make that work. love you. xo
Sara @ Cake Over Steak
August 16, 2016
AMEEENNNNNNNNNN!!!! I love everything about this. You and Sherrie created what seems to be the most love and light-filled blogging retreat I’ve ever seen. You are amazing women and the power in finding your tribe is unbeatable. I’m glad to call you and many of these ladies part of my tribe as well. XOXOXO
rebecca | DisplacedHousewife
August 15, 2016
What a beautiful post Amanda. I was so struck when I first saw these vibrant eggs on Instagram…I’m only sorry it’s taken me so long to hop over and check them out. I remember following along on that weekend via Instagram and it sounded truly magical. So happy for you love! xo
amandapaa
August 16, 2016
aw, thanks for stopping by Rebecca! i feel like the lucky one who got to be around so many amazing women. xo!
Kate
August 11, 2016
First of all, those deviled eggs are just out-of-this-world gorgeous! And I’m for sure making them. It sounds like you all had such a wonderful, creative, inspiring weekend. This is what I love about this business. At its core are women who are doing what they love and sharing it with the world and each other.
Elle @ Only Taste Matters
August 11, 2016
Everything about this post is pure beauty.
amandapaa
August 11, 2016
Thank you Elle! It was so nice meeting you back in December. Can’t believe how long ago that was already! Hopefully our paths will cross again. xo
Willow | Will Cook For Friends
August 10, 2016
This is so beautiful and inspiring! It sounds like an incredible experience with so many moments to cherish. I actually got a little burned out recently from the competitive/nagative (for lack of a better term) vibes in the industry, and have been needing to personally reconnect with, well, the personal connection aspect of blogging and sharing food. Bringing people together is what it’s all about, not just online but in real life, around a real table with real conversations. It sounds like your group did just that, and had an amazing time – I wish I could have been there!
Oh, and P.S., these deviled eggs are SO GENIUS. I don’t make deviled eggs often, but the next time I do I know what recipe I’m using!
amandapaa
August 11, 2016
Willow, you have no idea how much this comment means. This industry is hard, and can feel lonely a lot of the time. And it can make us have serious personal judgement. And I really wanted to foster something else. So this is a start, at least. And I hope you know that there are other supportive women out there! I’d love to connect more. xo
Jayme | holly & flora
August 10, 2016
I cannot tell you how much that trip meant to me, and I know it meant so much to everyone there. It’s reassuring that women can be supportive of each other, embrace each other’s talents, and learn so much from each other. Thank you for such a beautiful and enriching experience. I agree with Liz: with tear-filled eyes, I can say that I’m so grateful that you are in my life and that you and Sherrie made this happen. …and now I have to make these brightly colored deviled eggs happen again in my life! Big Xs and Os your way, lady.
Stephanie @ Girl Versus Dough
August 10, 2016
This makes me love Minnesota all over again. So many amazing things to do! So glad you all had a wonderful time — these kind of retreats are just the best.
Stephanie
August 10, 2016
What a lovely story and I’m sure awesome tribe of ladies. These deviled eggs look amazing and I can’t wait to try them. Thanks for sharing your story :)
Liz @ Floating Kitchen
August 10, 2016
It’s with happy tears in my eyes that I read this post. Thank you and Sherrie for bringing us all together for such a meaningful, uplifting weekend. I am so grateful to have you in my life. Warm hugs all around. And I’m counting down the days until October!