Ingredients

  • 1 red beet, peel and diced into 1-inch pieces
  • 1/4 cup distilled white vinegar
  • 6 hardboiled eggs, peeled and split
  • 2 table spoons mayonnaise
  • 1/2 tablespoon mustard
  • 1/2 tablespoon dill
  • Salt to Taste
  • Sliced radish to garnish

 

Instructions

  1. Bring a small pot of water to rolling boil and add diced beets. Add in vinegar and boil until water is dark pink. Remove beets from water reserve for another use (roasting in the oven, or enjoying as is, would be a good option!)
  2. Remove hard boiled yolks from the egg whites and move to medium size bowl.
  3. Gently place egg whites in boiling water and keep an eye on them to reach the desired color. The egg whites will turn light pink within 2 – 4 minutes. Avoid over boiling the eggs or the color will be hot pink rather than pastel and may create a rubbery texture.
  4. Remove egg white from the water when they reach the desired shade of pink. Gently dab with a rag or paper towel to remove remaining liquid and set aside to cool.
  5. In the medium bowl with hard boiled egg yolks, add in the mayonnaise, mustard, dill, and salt to taste. Use a fork to mash together and stir until smooth.
  6. Fill the pink eggs with equal amounts of devilled egg filling. Garnish with thinly sliced radishes as desired (we use a mandolin).
  7. Chill in the refrigerator, then serve and enjoy!