Beet Deviled Eggs

Double duty beets: flavor inside and color outside deviled eggs.

Beet Deviled Eggs

Beets add sweetness and flavor to the classic deviled egg – and a bonus: soak your peeled hard boiled eggs in beet water to add a rosy hue to the outsides of the eggs!

Once a year in early spring I become a deviled egg fanatic. I have tried all kinds of mix-ins to the yolks, and I have to say that it was a surprise how delicious the sweetness of the beets was mixed into the yolks. They are delicious mixed with a little Dijon to balance the sweetness.

There are lots of food bloggers doing naturally dyed eggs – so beautiful! I just added my beets in two places!
See How to Dye Easter Eggs the Natural Way, Simple Bites
Tea Stained Easter Eggs, Yummy Mummy
Vegetable Dyed Eggs, Weelicious


Two small purple beets, peeled and diced
6 large hard boiled eggs, peeled
1 tablespoon Dijon or other favorite mustard
Salt and pepper to taste

Boil the beets in a small saucepan with enough water to cover them, until beets are fork tender.

Mash beets with a fork and let cool to room temperature

Meanwhile, soak the eggs in the beet water in the pan until room temperature.

Cut eggs in half lengthwise. Add all yolks to the beet mash. Add mustard and mash all together. Add salt and pepper to taste.

Spoon the beet mixture back into the deviled eggs. Serve immediately.

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