Easy Beet-Dyed Deviled Eggs for Easter!

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. Put the eggs in a large pot of cold water with about 2 teaspoons of salt. Bring to a boil over high heat.
2. Once boiling, cook for 10 minutes. Drain the hot water and cover the eggs with cold water and several cups of ice to stop the cooking.
3. When cool, peel the eggs gently and keep them in a separate bowl.
4. Grate the raw beets into a large pot. Add the juice of 2 large lemons (about 1/3 cup) and 6 cups of water.
5. Bring the mixture to a boil over high heat, then simmer for 5 minutes. Remove from the heat and let the liquid cool to room temperature, adding ice if you like.
6. Place the peeled eggs in the cooled beet liquid, with the grated beets, making sure they are fully submerged. No need to strain the beets out.
7. Refrigerate for at least 3 hours, ideally 6 hours, or overnight, until the eggs reach the colour you want.
8. Remove the eggs and place them on a paper towel-lined tray to drain.
9. Halve each egg with a small knife and move the yolks to a bowl. Arrange the whites on a large serving tray.
10. Crush the yolks finely with a fork. Add the mayonnaise, mustard, fresh dill, fresh chives, garlic powder, black pepper and salt to taste.
11. Blend with a mixer or food processor until very smooth and creamy. Transfer to a piping bag or a zip-lock bag.
12. Pipe a generous amount of filling into each white half. Garnish with extra dill and chives and, if you like, a small amount of salmon roe or caviar.
13. Serve right away, or refrigerate covered with plastic wrap until needed.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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