Deviled Beet Eggs

Beet Deviled Eggs

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All things Easter are on my mind, and I couldn’t wait any longer to start posting everything Easter. Don’t you just looooove Easter? A new beginning, Spring, flowers, Sunshine, baby lambs in the meadow…I associate Easter with Spring that’s why I love it so much. And pastels, yes pastels go with Easter, like these pretty pink deviled eggs.

They had a little beet bath, you could leave them in the bath as long as you like depending on how dark you want them to be, but I was going for pastel because I love light pink!

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  • 6 Eggs
  • 2 large cooked beets pureed or  2 cups beet juice
  • 1/4 Cup mayonnaise
  • 2 tsp. prepared mustard
  • 1/2 tsp. Worcestershire sauce
  • 1 tsp. hot sauce
  • 1 tbsp. Ketchup
  • Salt and pepper


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  • Put the eggs in a large pot and cover with cold water. Bring to a boil and reduce heat to a simmer. Cook for 7 minutes.
  • Drain and rinse under cold water, let cool.
  • Peel the eggs.
  • Puree the beets with half a cup of water and place in a bowl, or place the juice in a bowl.
  • Submerge the boiled eggs in the beet juice/puree and leave there for at least half an hour or until the desired color is achieved.
  • Remove eggs from the  bowl and rinse.
  • Place on kitchen paper.
  • Cut them in half and remove the yolks to an other bowl. Mash them very well with a fork.
  • Add mayonaisse, mustard. hot sauce, ketchup and salt and pepper to the bowl and mix well to combine.
  • Use a piping bag to fill the eggs or just use a teaspoon.



Myra XO



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14 thoughts on “Beet Deviled Eggs

    • The Cooking spoon says:

      Thank you Christian. I was experimenting for Easter and I happen to have Beets, haha. You can’t taste the beet it just looks pretty. Thank you for your comment. Have a nice evening.

    • The Cooking spoon says:

      Thank you Caroline. This is how my mom always makes them, we all love deviled eggs here too 😃

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