Beet Deviled Eggs

Servings: 12 • Prep time: 10 mins • Cook time: 10 mins • Idle time: 1-2 hours

Deviled Eggs are probably one of the easiest things you can quickly fix up for any type of hosting event. It basically requires three main ingredients: Eggs, Mayonnaise, Mustard. From there the combinations are endless. People top them with chorizo, pickles, caviar, shrimp, lox... endless! My recipe covers the basics and then I'll give YOU full creative control because sometimes thats what we need. Crack a beer open, start boiling some water. Lets do this!


1/2 dozen eggs
7 tbsp mayonnaise
2 tbsp dijon (or grainy mustard)
1/2 teaspoon rice vinegar *optional
1/4 cup chives (chopped)
1 beetroot

salt & pepper


1. Bring a pot of water to a boil.

2. Add your eggs to boiling water and let them cook for about 10 mins until hard boiled. Remove and place them in an ice bath (water +ice) to stop them from cooking further.

3. Juice your beet! If you don't have a juicer, a blender would probably work (just make sure to cut your beet into smaller pieces)

4.  Strain your juice into a bowl, and add water. Enough water to fully submerge the eggs. Place in fridge for about an hour. The longer you leave them, the thicker the "beet rim" will become. 

5.  *One hour later* remove eggs from their "beet bath" and gently rinse them very briefly under cold water. Cut them in half lengthwise and remove the yolk. Place yolks in a bowl and put egg whites aside. Add mayonnaise, mustard, rice vinegar to egg yolks and whisk together. Add a pinch of salt and pepper (taste beforehand as it may already be salty enough for your taste buds!) Add the yolk mixture into a piping bag or a ziplock and cut a small opening in the corner.

6.  Assembly time! Take one of your egg whites and gently squeeze your yolk mixture wheres its hollow (where the yolk used to be!) This can be done a bazillion different ways. Pick one that suits you. Top with some chives and serve!