These Beet Juice Deviled Eggs are not just a showstopper on any appetizer table, the hard boiled eggs are also packed with flavor, creamy texture, and a bold, beautiful magenta color thanks to the natural dye of beet juice.
They’re easy to make ahead, visually stunning, and perfect for spring holidays, brunch, wedding or baby showers, or any time you want to make an impressive deviled eggs recipe.
Why You Will Love These Beet Juice Deviled Eggs
- Naturally Dyed & Stunning: Beet juice gives these deviled eggs a vibrant pinkish/purplish hue, without artificial food coloring.
- Easy Make-Ahead Appetizer: You can prep these up to a day in advance—just chill and serve.
- Flavorful and Creamy: The yolk filling is rich with mayo, grainy mustard, and seasoning, perfectly balanced with the earthy beet exterior.
- Elegant Garnishes: Dried edible flowers, cracked black pepper, and pink salt add a gorgeous finishing touch for special occasions or entertaining.
Ingredients
- Eggs: Use store-bought hard-boiled eggs for convenience, or swap with quail eggs for a bite-sized version.
- Beet Juice: Fresh beet juice, bottled beet juice, or the liquid from jarred pickled beets can all work.
- Mayonnaise: Substitute with Greek yogurt or sour cream for a tangier filling.
- Grainy Mustard: Swap with Dijon mustard, yellow mustard, or spicy brown mustard based on your taste preference.
- Salt: Regular table salt, sea salt, or kosher salt can all be used in place of Himalayan pink salt.
- Black Pepper: Use white pepper for a milder flavor, or skip entirely if preferred.
- Dried Edible Flowers: Optionally, try fresh edible flowers, chopped chives, microgreens, fresh dill, and/or smoked paprika as alternative garnishes.
How to Prepare Beet Juice Deviled Eggs
- Place the hard-boiled eggs in a large glass jar or container with a tight lid.
- Carefully pour in the beet juice until the eggs are fully submerged.
- Seal the container and place in the refrigerator for at least 12 hours or up to 24 hours.
- After marinating, remove the eggs and gently pat them dry on paper towels to absorb any extra beet juice.
- Slice each egg lengthwise and remove the yolks.
- Add the yolks to a bowl and mash with mayo, grainy mustard, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture into the center of each egg half.
- Garnish with a pinch of dried edible flowers, a bit of cracked black pepper, and Himalayan pink salt.
How to Serve and Store
- Serve on a platter with extra garnish scattered around for a pretty presentation.
- Perfect for Easter brunch, bridal or baby showers, garden parties, or any festive gathering.
- Store leftovers in an airtight container in the fridge for up to 2 days. For best texture and appearance, add garnishes just before serving.
Frequently Asked Questions
- Can I use canned beets and the juice from the can? You can, but the color and flavor may be more subtle than with pure beet juice.
- Do I need to use edible flowers? No—they’re optional, but they do add a fun and elegant touch. You can also garnish with fresh herbs or smoked paprika.
- What type of fresh flowers are edible if I don’t want to use dried? Great options include pansies, violas, nasturtiums, marigolds (calendula), chamomile, and bachelor’s buttons. Always make sure the flowers are food-grade, pesticide-free, and safe for consumption.
- Can I make this with different types of mustard? Yes, Dijon mustard works well if you don’t have grainy mustard on hand.
- Is beet juice flavor overpowering? Not at all. It gives a subtle earthy note, but the flavor mostly comes from the creamy yolk filling.
- Can I use this method for other dyed eggs? Yes! Try turmeric for yellow eggs or red cabbage for blue tones.
- How do I make my own beet juice? To make homemade beet juice, peel and chop raw beets, then blend them with a small amount of water until smooth. Strain through a fine mesh sieve or cheesecloth to remove the pulp.
- What can I do with leftover beet juice? Leftover beet juice can be used in a variety of ways! Try using it to:
- Pickle other vegetables like onions, radishes, or eggs.
- Add to smoothies for natural sweetness and vibrant color.
- Stir into vinaigrettes or salad dressings for an earthy twist.
- Tint homemade pasta dough or gnocchi for a dramatic pink hue.
- Mix into hummus or creamy dips for color and nutrients.
- Use as a natural food dye.
More Egg Recipes to Love
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Beet Juice Deviled Eggs
- Total Time: 12 hours to 1 day
- Yield: 4 to 6 servings 1x
Description
These Beet Juice Deviled Eggs are easy to make, visually stunning, and perfect for Spring holidays, brunch, wedding or baby showers.
Ingredients
- 6–8 hard boiled eggs, shells removed
- 20 ounces beet juice
- 1/2 cup mayo
- 2 teaspoons grainy mustard
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- Dried edible flowers, for garnish
- Cracked black pepper, for garnish
- Himalayan pink salt, for garnish
Instructions
- Place the hard-boiled eggs in a large glass jar or container with a tight lid.
- Carefully pour in the beet juice until the eggs are fully submerged.
- Seal the container and place in the refrigerator for at least 12 hours or up to 24 hours.
- After marinating, remove the eggs and gently pat them dry on paper towels to absorb any extra beet juice.
- Slice each egg lengthwise and remove the yolks.
- Add the yolks to a bowl and mash with mayo, grainy mustard, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture into the center of each egg half.
- Garnish with a pinch of dried edible flowers, a bit of cracked black pepper, and Himalayan pink salt.
- Serve immediately or refrigerate and serve chilled.
- ENJOY!
Notes
- For ease, use bottled beet juice. Alternatively, make your own.
- Store the peeled, hard boiled eggs in the beet juice for up to 24 hours. The longer they soak, the darker the eggs will be.
- Wear gloves!
- Use paper towels to pat the eggs dry and do this on a surface that will no soak up the beet juice.
- Easily replace the grainy mustard with Dijon mustard.
- Garnish with dried or fresh edible flowers. Alternatively, garnish with fresh herbs.
- Use leftover beet juice to pickle onions, vegetables, stir into hummus, and so much more.
- Prep Time: 12 hours to 1 day
- Category: Appetizer, Lunch
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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2 Comments
Five stars! I would recommended to eat it with your friends and family, this has been the MOST delicious deviled eggs i had in my entire life span. I miss my wife.
Awww! Thank you so very much. hugs!