Pink Devilled Eggs - alive magazine
These special-occasion devilled eggs naturally pickle and dye the exterior of the whites with beets for an eye-catching pop of hot pink on the tablescape.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Fork
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 3 cups (750 mL) water
- 1 cup (250 mL) apple cider vinegar
- 1 Tbsp (15 mL) sugar
- 2 1/8 tsp (10.5 mL) salt, divided
- 1 small raw or cooked red beet, peeled and halved
- 12 large hard-boiled organic eggs, peeled
- 1/4 cup (60 mL) full-fat Greek yogurt
- 2 Tbsp (30 mL) mayonnaise
- 4 tsp (20 mL) Dijon mustard or prepared horseradish
- 1 Tbsp (15 mL) finely chopped fresh dill or chives, plus more to garnish
- 1/8 tsp (0.5 mL) ground black pepper
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