If you ride the egg hunt train on Easter, then you know the very common problem of having enough hard boiled eggs to eat for approximately 3 years. One way I love to combat that is by making a bunch of deviled eggs (then eating them all by myself in the corner). If you wanted to share though, you should probably elevate them just a tiny bit from the classic. The easiest way to do that is by peeling off the dyed egg shell and dying the egg itself – with beets!
It might sound weird, but beet pickled eggs have been around for a long time. We’re moving past the pickling part and just using the beets for their crazy beautiful natural color.
Beet Dyed Eggs
Dyes 6-8, easily doubles to dye more
(This is just the recipe for the dying process, we’ll go over my favorite deviled eggs below)
For each batch of dye:
2 cups of cold water, divided
1 teaspoon salt
1 cup shredded red beet, from about 1/2 large beet for the fuschia
1/4 cup shredded red beet, from about 1/8 large beet for the lavender
1 cup shredded golden beet, from about 1/2 large beet for the yellow
1 cup shredded golden beet, from about 1/2 large beet for the yellow + 1 small slice of red beet for the peach
To make the dye bath bring 1 cup of the water to a boil with the salt and the beet combo of your choice. Once the mixture comes to a boil remove from the heat and add the remaining cup of water. Add the liquid to whatever vessel you want to dye the eggs in then peel the hard boiled eggs (I actually hard steam them,
For the dye time the eggs should actually pick up some color in just a couple hours but if you want the color to show through on the inside of the egg you need to let them hang out for about 12 hours, or overnight. Once the times up you can use them however you want.
My Favorite Deviled Eggs
Uses 6 Hard Boiled Eggs, easily doubles or triples, etc
6 Hard Boiled Eggs
2-3 Tablespoons Sour Cream (trust) or Mayo
2 teaspoons pepperoncini, pickled jalapeño, or pickle juice
salt and pepper to taste
To garnish, chives, green onion, and poppy seeds
Slice the eggs in half, pop out the yolk, and place it in a fine mesh sieve/strainer. Push the yolks through the sieve using the back of a spoon and scrape off any extra yolk clinging onto the bottom of the sieve. Is this being extra? Yes. But it’s also the key to the lightest and fluffiest deviled egg filling.
To the yolks add 2 tablespoons of the sour cream or mayo and the juice of your choice. Stir to combine then add salt and pepper to taste. If the filling is too dry for your liking stir in another tablespoon of sour cream or mayo then transfer the filling to a piping bag fitted with a piping tip (optional but also levels up your deviled eggs even more). Pipe the filling into the egg whites and top with garnish of choice and serve.