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Beetroot-dyed deviled eggs

Beetroot dyed deviled eggs are a very vibrant variation of the classic deviled eggs where the hard-boiled eggs are first dyed in beetroot to give the egg whites a nice pink colour.
5 from 1 vote
Course Appetizer
Cuisine Mediterranean
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 6 hard-boiled eggs
  • 1 beetroot grated
  • 1 litre water
  • ¼ cup vinegar
  • ¼ cup mayonnaise
  • ½ tsp ground pepper
  • ½ tsp red chilli powder optional, for garnish


  • Take water and vinegar in a saucepan and bring to boil. Add the grated beetroot and boil for a further 5 minutes
  • Turn off the flame and let the liquid cool down completely
  • Strain the beetroot dye into a wide bowl
  • Peel the hard-boiled eggs and place in the cold dye
  • Let it sit for 1-2 hours. You can let it sit for longer if you want a deeper colour
  • Remove the eggs from the liquid
  • Cut them into half lengthwise and carefully scoop out the egg yolk
  • Mash all the egg yolk well with a fork
  • Add mayonnaise, salt and pepper. Combine well
  • Using a small spoon, spoon the egg yolk mixture into the egg white
  • Sprinkle with chilli powder and serve
Nutrition Facts
Beetroot-dyed deviled eggs
Amount Per Serving
Calories 54 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 94mg31%
Sodium 71mg3%
Potassium 54mg2%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 130IU3%
Vitamin C 1mg1%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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