Happy Easter, friends!
Today I am sharing a bit from our Easter menu. I realize it’s too late for you to serve these pink deviled eggs on your Easter table this year, since today is actually Easter. But I’m posting in case it is something you’d want to try in the future. In addition to these eggs, today we had homemade chicken salad on brioche buns (recipe here), roasted asparagus (recipe here), and ambrosia fruit salad (recipe here).
For these eggs you are going to prepare your deviled eggs using whatever your normal deviled egg recipe is. I’m just showing you a tip for a little twist. For our deviled egg filling I use Miracle Whip salad dressing, ground mustard, salt, and Everything But The Bagel seasoning. The measurements depend on your taste and how many eggs you’re using.
I’ve found that my eggs peel easier if I keep them at a full boil for 10 minutes, followed by a bath in ice water. I leave them in the water until the ice is nearly all melted. It doesn’t matter for this recipe how you prepare your eggs – steamed, instant pot, or traditional boil. Anything works.
After your eggs are cooked and cooled, you will need to peel them, rinse them, and add them to a ziplock freezer bag.
Drain the liquid from a jar beets into the ziplock bag filled with your peeled eggs. You can save the beets for another meal or add them on top of a fresh green salad.
The eggs are immediately dyed. You should leave them in for at least an hour. I left mine in the beet juice overnight because I didn’t have time to finish preparing them until the next day.
The eggs will look like this once they’ve been dyed by the beet juice. After mine were dyed, I continued to prepare them like I would normal deviled eggs.
I made some regular, white deviled eggs as well. I have some very picky eaters at my house, and they all say that the beet-dyed eggs taste the same as the white ones.
This is a fun way to make deviled eggs look festive for Easter. Have you had them this way before? Let me know what you think!
From our family to yours, Happy Easter!