alive logo

Pink Devilled Eggs

Serves 12


    Pink Devilled Eggs

    These special-occasion devilled eggs naturally pickle and dye the exterior of the whites with beets for an eye-catching pop of hot pink on the tablescape.


    Colour your world

    Many common pantry items can lend a vibrant hue to the brine used to create these colourful devilled eggs, including turmeric root and red cabbage.


    Pink Devilled Eggs


      • 3 cups (750 mL) water
      • 1 cup (250 mL) apple cider vinegar
      • 1 Tbsp (15 mL) sugar
      • 2 1/8 tsp (10.5 mL) salt, divided
      • 1 small raw or cooked red beet, peeled and halved
      • 12 large hard-boiled organic eggs, peeled
      • 1/4 cup (60 mL) full-fat Greek yogurt
      • 2 Tbsp (30 mL) mayonnaise
      • 4 tsp (20 mL) Dijon mustard or prepared horseradish
      • 1 Tbsp (15 mL) finely chopped fresh dill or chives, plus more to garnish
      • 1/8 tsp (0.5 mL) ground black pepper


      Per serving:

      • calories81
      • protein7 g
      • total fat6 g
        • sat. fat2 g
      • total carbohydrates1 g
        • sugars1 g
        • fibre0 g
      • sodium214 mg



      To make brine, in medium pot, stir water, vinegar, sugar, and 2 tsp (10 mL) salt. Bring to a simmer, uncovered, to dissolve sugar and salt, add beet, and once returned to a simmer again, turn off heat. Allow to cool slightly.


      To large heatproof bowl, add eggs and cover with cooled brine (including beet). Cover and chill in refrigerator for at least 3 hours or 1 day, stirring a few times.


      Remove eggs from brine and transfer to cutting board; discard brine or save for another batch. Slice eggs in half lengthwise and scoop out yolks into medium bowl, placing egg whites on serving platter. Mash yolks with fork and then add in yogurt, mayonnaise, mustard, dill, remaining 1/8 tsp (0.5 mL) salt, and pepper, mixing until combined. Pipe or scoop yolk mixture into reserved egg whites and top with additional dill. Serve.



      SEE MORE »
      Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.