One of the best things about owning your own chickens is outstanding, spectacular, plentiful fresh eggs for making deviled eggs.

I could absolutely live on deviled eggs and egg salad. They hit just the right balance of creamy, tangy, salty, and briny. You can make them smoky with paprika, or spicy with Tabasco. Sweet pickles or dill pickles? I'm a dill girl all the way – I don't relish sweet in my eggs. (Sorry, I couldn't help myself!)

In recent years it's become popular at Easter to dye the eggs themselves after removing the shells. As I'm sure many of you did, my mum made deviled eggs from our dyed eggs, but the dye was on the shell and the eggs themselves remained white. Sure, there were some blue or green speckles – but mostly white eggs.

Food color is fine for dying your cooked, peeled eggs, but we've seen an even cooler (and tastier) way to brighten up your eggs without using dye.

Can you say beets to the rescue? Yes, BEETS!

So, meet me back here in a few minutes with a dozen hard-boiled eggs, a can of beets, some vinegar, and a nice big bowl. See ya soon!

pink deviled eggs

All right then, we're all back, yes? Great!

Place your peeled eggs in the bowl, pour in the juice from one can of beets, and splash in a couple of teaspoons of vinegar. Not too much, though, you don't want the eggs to turn rubbery.

Toss and swirl the eggs with the juice. You'll see them start to pick up color, and in about 4 to 5 minutes, they'll be a brilliant pink-purple-lilac color.

You can sacrifice one egg and slice it to see how far the color has penetrated. Just a little ring is enough to brighten your egg platter. Be careful, though, with trying to get too much color. The longer the eggs sit in the vinegar, they more they'll absorb the juice and vinegar, making their outsides tough.


From here on out you can make the yolks into your favorite filling. I like onion, dill pickle, mustard, mayo, and Miracle Whip all mushed together. A little slice of pickle for a topper, and I'm in deviled heaven. Deviled heaven? It sounds like I'm mixing metaphors again. It must be the little devil in me!

I hope you get a chance to try this neat trick this spring. After all, you can't beet beat deviled eggs.

Please make, rate, and review our recipe for Deviled Eggs.

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Please share YOUR favorite deviled egg recipe in comments, below. If you're like me and don't measure, that's OK, too; we'd love to hear your favorite combos!

MaryJane Robbins
The Author

About MaryJane Robbins

MaryJane Robbins grew up in Massachusetts and moved to Vermont 20 years ago. After teaching young children for 15 years, she changed careers and joined King Arthur Flour in 2005. MaryJane began working on King Arthur Flour's baker’s hotline in 2006, and the blog team the following year. MJ loves to create decorated cookies for the catalogue, and blog about all kinds of foods, especially sweet treats.