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Beet Deviled Eggs

Deviled eggs with a bright pink filling thanks to beets!
4.50 from 2 votes
Prep Time :30 minutes
Cook Time :30 minutes
Total Time :1 hour
Yield: 20
Author: Amanda Paa



  • 10 large pasture-raised eggs
  • 1 medium raw beet peeled and finely grated
  • 1/4 cup real mayonnaise (I use Primal Kitchen
  • 2 tablespoons pickle juice
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup chopped fresh parsley


  • 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.
  • 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.


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.