Beet It Deviled Eggs

Think pink! Give your eggs a fuchsia hue by soaking them in beet juice overnight.
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Recipe by Charles Grayauskie

  • Makes 12 halvesServings


  • 6 eggs

  • 16 oz. beet juice


  • 4 tbsp. sour cream

  • 1 tbsp. mayonnaise

  • 1 tsp. red wine vinegar


  • Thinly sliced red onion

  • Chopped pickled beets

  • Black pepper


In a medium saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add 6 eggs to the basket. Cover and cook for 12 minutes. Prepare a large bowl of ice water. Using a slotted spoon, transfer the eggs to the ice water; let cool. Peel the eggs. Soak overnight in beet juice. 

The next day, halve the eggs lengthwise. Transfer the yolks to a medium bowl and break up with a fork or whisk. Mix with the stir-ins; season with salt and pepper. Fill the white halves with the yolk mixture. Add the toppings. Transfer to a platter.

Test Kitchen Tip: We steam our eggs instead of boiling them. It makes peeling super easy!