Description
A festive twist on classic deviled eggs, naturally dyed pink and shaped into hearts creamy, tangy, and perfect for Valentine’s Day, baby showers, or special gatherings.
Ingredients
6 large eggs
1 cup water
1 cup beet juice
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
Salt to taste
Black pepper to taste
Paprika or chives for garnish
Instructions
1. Place eggs in a saucepan, cover with water, and bring to a boil.
2. Turn off heat, cover, and let eggs sit for 10–12 minutes.
3. Transfer eggs to an ice bath and peel once cooled.
4. Place peeled eggs in a bowl with beet juice and water; refrigerate for 1–2 hours until pink.
5. Remove eggs, rinse, and pat dry.
6. Slice eggs lengthwise and remove yolks.
7. Trim a small V-shape at the top of each egg half to form heart shapes.
8. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
9. Pipe or spoon filling back into egg whites.
10. Garnish with paprika or chives and serve chilled.
Notes
Longer soaking time creates a deeper pink color.
Use gloves when handling beet juice to avoid staining.
Can be made a day ahead and stored refrigerated.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 95
- Sugar: 1g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Keywords: heart shaped deviled eggs, pink deviled eggs, valentine appetizer, beet dyed eggs