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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.



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