Dyed Deviled Eggs

Vibrant, beet-dyed deviled eggs with a creamy, tangy filling, garnished with fresh dill––perfect for eye-catching appetizers at any gathering.

Total Time:

Yield:

16 servings

4 medium beets, trimmed, peeled and halved

2½ cups water

1 cup apple cider vinegar

2 tablespoons granulated sugar

8 hard-boiled eggs, peeled

⅓ cup mayonnaise

1 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1 clove garlic, minced

Salt, to taste

Snipped fresh dill, for garnish

To dye eggs, in a large saucepan, combine beets, water, vinegar and sugar. Bring to a boil; remove from heat. Submerge peeled hard-boiled eggs into beet mixture. Let stand in hot liquid for 2 minutes or until eggs turn red. Remove eggs from liquid and set aside. Discard liquid and beets.
For filling, cut dyed eggs lengthwise in half. Remove yolks and transfer to a medium bowl. Set egg whites aside. Mash yolks with a wire whisk or fork. Stir in mayonnaise, mustard, lemon juice and garlic. Season to taste with salt. Pipe or spoon filling into egg white halves. Cover and refrigerate until serving time. Garnish with dill, if desired.

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