Healthy Pink Deviled Eggs

(5.0)
By Judy Capodanno
Published 2/7/2022
Dietitian Reviewed: Jane Schwartz, RDN, CLT
Approved for These Diets:
Heart Healthy | Gluten Free | Diabetic | Vegetarian
Healthy Pink Deviled Eggs

Make your appetizer course the star of the show with easy, beet-dyed deviled eggs. The vibrant pink color and creamy, jalapeño-infused filling makes this dish stand out in any spread.

Total Time
120 minutes
Servings
12
Calories
82
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Ingredients

Recipe yields 12 servings

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Helpful How-To Video

How to Make Pink Deviled Eggs

  1. Step 1

    Preheat oven to 350°.

  2. Step 2

    Arrange beets in a baking pan. Cover with foil, and bake about 60 to 80 minutes, or until fork tender. Roasting time may vary depending on size of the beets. When cooled, peel beets (use a paper towel to avoid staining hands) and slice.

  3. Step 3

    Dry eggs and halve lengthwise. Scoop yolks out and transfer yolks to a medium bowl. Refrigerate yolks, covered.

  4. Step 4

    In an 11 x 17-inch glass baking dish, arrange beet slices in a single layer. Arrange egg halves, cut side down, on top of beets. Refrigerate, covered in plastic wrap, until eggs are stained pink, at least 3 hours or overnight for a deeper color.

  5. Step 5

    Remove eggs from baking dish and reserve half the beets. Transfer reserved beets to a small bowl and toss with the lime juice. Set aside. (Remaining beets can be reserved for another use.)

  6. Step 6

    In another bowl, combine the reserved egg yolks, shallot, jalapeño, yogurt, mustard, paprika, salt and 1 tablespoon water and stir until smooth, thinning with additional water if necessary. Spoon yolk mixture into pink egg halves.

  7. Step 7

    Chop the beets that are tossed with the lime juice.

  8. Step 8

    Top eggs with beet mixture and mint.

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Nutrition Facts

Serving Size:
2 egg halves

82
Calories
5
g
Fat
186
mg
Cholesterol
185
mg
Sodium
0
g
Carbs
2
g
Sat. Fat
0
g
Fiber
8
g
Protein
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