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.
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.
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.
*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.