Pretty in Pink Deviled Eggs


With their beautiful pink exteriors and moreish flavors, this slight twist on the classic deviled egg is sure to be  a real showstopper at your next springtime gathering. 

celebration • small bites • SPRING


I’m usually not one for gastronomic wonders or illusive foodstuffs cleverly disguised to resemble other foodstuffs; but when I made these pretty little pink deviled eggs the other day, I was struck by just how much they resembled French radishes with a lavish spread of  golden butter.  Let’s say illusion eggs.

Mostly though, I was just delighted by how lovely they were; how perfect for a spring party. 

Celebration is an often under-appreciated muse for our cooking endeavors. How often do we grumble and groan at the demands piled upon us by holidays and birthdays?  The pressure can be very high on these special days, and sadly that often overshadows the joy of getting to make something truly and breathtakingly spectacular.


Like a towering cake or a table set with the finest China, a platter of meticulously prepared bite-sized delights possesses a rare sort of magic. The sort of magic that transforms an ordinary day into an extraordinary one; that makes people put on their Sunday best and clink their glasses together in celebration of togetherness. 

As a host, this is your chance to wow them, to make the day special.

Not that these eggs are finicky. Far from it. They just take a little forethought and time. And best of all, they look like they were finicky (I won’t tell if you don’t).

The vibrant pink comes from giving the shelled, hard-boiled eggs a nice long soak in a vinegary, beet infused bath. Once sufficiently soaked to achieve the level of pink you’re after, the yolks are whipped up with a healthy dose of mayonnaise (these are for a celebration after all), a good dollop of mustard and horseradish, dill pickle and a fresh herbs.

The result is a beautiful little parcel packed full of moreish flavors; the punch of mustard and horseradish, the lift of fresh herbs, the crunch of pickle. I dare you to eat just one.

Perfect for an Easter Brunch or Mother’s Day luncheon, or a springtime party just because, don’t miss the chance to celebrate the small things and turn your day into an occasion.


Pretty in pink deviled eggs

Total Time: 3 hour 30 min


Serves 12

For the eggs

  • 12 eggs

  • 1 cup (240 ml) apple cider vinegar

  • 3 cups (750 ml) water

  • 1 tbsp sugar

  • 2 tsp salt

  • 1 small red beet, peeled and sliced

For the filling

  • 1 cup (230 g) mayonnaise

  • 2 tbsp Dijon mustard

  • 1/2 tsp Coleman's mustard powder

  • 2 tsp prepared horseradish

  • 1/3 cup (10 g) chopped parsley

  • 1/3 cup (10 g) chopped dill

  • 1/8 cup (30 g) finely minced dill pickle

  • salt and pepper to taste

  • More fresh dill, for garnishing


  1. Bring 4 cups of water to a boil in a large saucepan. Once boiling, carefully slide the eggs into the water using a slotted spoon so as not to damage the shells. Turn the heat down to medium and set a timer for 12 minutes. Once the timer goes off, drain the eggs and place them into a bowl of cold water.

  2. To make the pink soaking liquid, place the vinegar, water, sugar, salt and beet into a saucepan. Bring to a boil and them remove from the heat and allow to cool slightly. Discard the beet (or save it for a salad!).

  3. Once the eggs have cooled, remove the shells. Place the eggs into a large shallow bowl and cover with the beet soaking liquid. Place in the fridge and allow to soak for 3-4 hours, turning them occasionally to ensure they are evenly colored on all sides.

  4. Once the eggs have obtained the shade of pink you desire, remove them from the beet liquid and pat them dry. 

  5. Slice the eggs in half lengthwise and carefully remove the yolks, scooping them into the bowl of a food processor or into a blender.

  6. Add the mayo, Dijon, mustard powder and horseradish to the egg yolks and process or blend until the mixture is completely smooth. Scrape the filling into a bowl and stir in the remaining ingredients. Check for seasonings.

  7. Rinse the eggs off under cold running water to ensure the whites are completely clean. Pat them dry. Scoop the mixture into the hollow of each halved egg, carefully pressing down to make sure the hollow is well filled without any gaps.

  8. Once you've filled all the eggs, you can top with freshly ground black pepper and a sprinkling of chopped dill. If you aren't planning to serve them immediately, you can hold off on the garnishes and refrigerate, covered, until ready to serve.

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apple cider vinegar

coleman's mustard powder

dijon mustard