Red Deviled Eggs
Elevate the classic deviled egg with a vibrant twist in this Red Deviled Eggs recipe, a stunning appetizer that's as delicious as it is eye-catching. These ruby-hued eggs get their bold color from a gentle soak in tangy beet juice, vinegar, and water, creating an impressive visual that’s perfect for holiday spreads or dinner parties. The creamy yolk filling combines velvety mayonnaise, zesty Dijon mustard, smoky paprika, and aromatic garlic powder, delivering a dynamic punch of flavor in every bite. Garnished with fresh parsley and an extra sprinkle of paprika, these deviled eggs are a showstopper that will have your guests coming back for seconds. Ready in just over two hours, these red-dyed deviled eggs are a feast for both the eyes and the palate. Perfect for Easter, Thanksgiving, or a signature hors d'oeuvre, this recipe is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 6 large Eggs
- 1 cup Beet juice (from canned beets or freshly juiced)
- 2 tablespoons White vinegar
- 1 cup Water
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 teaspoons Fresh parsley (optional, for garnish)
Instructions
Place the eggs in a medium saucepan and add enough water to cover them by about 1 inch.
Bring the water to a boil over medium-high heat, then cover the pan, turn off the heat, and let the eggs sit for 10 minutes.
While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and water.
Once the eggs are done, transfer them to the ice bath to cool for at least 5 minutes.
Peel the eggs carefully and set them aside.
In a medium bowl, combine the beet juice, white vinegar, and water.
Place the peeled eggs in the beet juice mixture, ensuring they are fully submerged. Let the eggs soak for 2-3 hours in the refrigerator, or until they achieve a vibrant red color. Rotate the eggs occasionally for even color.
Once the eggs have reached the desired color, remove them from the beet mixture and pat them dry with paper towels.
Slice each egg in half lengthwise and carefully remove the yolks, placing the yolks in a small mixing bowl.
Mash the egg yolks with a fork until smooth, then add the mayonnaise, Dijon mustard, paprika, garlic powder, salt, and black pepper. Mix until the filling is creamy and fully combined.
Spoon or pipe the yolk mixture back into the cavities of the egg whites.
Sprinkle the filled eggs with additional paprika and garnish with fresh parsley if desired.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 21.4 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 901 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
