Pink Deviled Egg Recipe without Mustard
These beautiful Pink Deviled Eggs are made without mustard and only require a few simple ingredients. They're dyed naturally with beet juice and are a fun twist on a classic recipe! They are the perfect appetizer for Easter or any special occasion!
Equipment
- Piping Bag or Plastic Bag
Ingredients
- 6 Eggs
- ⅓ Cup Primal Kitchen Whip
- ¼ Teaspoon Paprika
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Beet Juice
- 1 Large Beet, cut into fourths.
- 2-3 Cups Filtered Water
Instructions
Making the Hard Boiled Eggs
- Start by boiling a large pot of water. Carefully place the eggs in the boiling water, turn down the temperature, and let them simmer for 12 minutes.
- Remove the pot from the stove and drain the hot water. Set in the sink and let cool running water fill the pot. (You can also add ice to make an ice water bath.) Let them sit in the chilled water for at least 10 minutes.
- Next, dry each egg and carefully peel them. Rinse each egg to ensure you have removed all of the peel.
- Then cut the eggs in half the long way. Flip them upside down over a small bowl and the yolk should pop right out! If you have trouble, you can use a spoon to remove the remaining yolk.
Making the Beet Juice
- To dye the egg whites, you'll need to make homemade beet juice! Add the roughly chopped beet into a blender with 2-3 cups of water. Blend until you have a smooth, vibrant colored juice.
- Dunk each egg in the beet juice for about 15-30 seconds. (Leave in longer for a deeper pink/purple color!) Set on a paper towel lined plate and repeat until all egg whites are dyed pink. When finished, carefully rinse each egg and pat dry.
Deviled Egg Filling
- To make the filling, add Primal Kitchen Whip into a bowl with the egg yolks and paprika, black pepper, and salt. Mix together with a folk until smooth and creamy.
Filling the Deviled Eggs
- Add the filling into a plastic bag or pastry bag with a fun metal tip! (I found mine on Amazon for $8.99.) If you use a plastic bag, just cut a small section of the corner when you're ready to fill the eggs.
- Pipe an even amount of the filling into each egg and finish off with an extra sprinkle of paprika. Keep chilled until you're ready to serve!
Notes
Expert Tips
- For a more vibrant color, leave the eggs in the beet juice longer.
- Make sure you rinse the peeled eggs to make sure you have removed all of the hard shell.
- If you don't have a piping bag, fill a plastic bag and cut a small hole in one of the corners.
- For a smooth and creamy filling, use a food processor! (It works best if you double the recipe.)
- To save on prep time, boil and peel the eggs the day before assembling them!
- Dry the eggs with a paper towel before cutting them in half.
- The color will fade a bit so it's best to serve them fresh.
- To get perfect hard-boiled eggs, make sure you put them in an ice bath after simmering or let them sit under cold running water.
How to store leftovers
Leftover deviled eggs should be stored in an airtight container in the refrigerator for about 3-4 days.Nutrition
Serving: 1ServingCalories: 41kcalCarbohydrates: 2gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 143mgPotassium: 58mgFiber: 0.4gSugar: 1gVitamin A: 147IUVitamin C: 0.3mgCalcium: 15mgIron: 0.5mg
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