Pink Deviled Eggs for Easter

April 24, 2011

I've always wanted to dye the eggs themselves, not just the shells.  Yesterday it occured to me that if I hardboiled eggs and plopped them into pickled beet juice, they would probably turn pink.  And they did – a vibrant, wonderful color.

I was using my neighbor's eggs – laid by happy chickens who produce yolks that are a bright marigold orange. They were gorgeous against the now magenta-colored whites, and simply cut in half they looked lovely.

But I decided to devil them so I could heap the yolks into the pink eggs. I mashed the yolks with some mayonnaise, a bit of mustard and some salt and pepper.  I added a splash of Sriracha.  And then, at the end, just for the color, I decided to top each one with a little triangle of sweet pickle.  They were gorgeous – and delicious.

(You'll need one can of pickled beets for half a dozen eggs; add a little water if the hardboiled eggs aren't completely covered. The longer you leave the eggs in the beet juice, the darker they will become, but if you leave them too long the yolks will begin to begin to take on the color.  18 hours seems about right.)




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  • Stefan Zr says:

    How I would love to see pictures!

  • What? No pictures???

  • Teamgloria says:

    Just wanted to leave a note to say I just re-read “Comfort me with apples” on a recent flight west – it was glorious to re-visit that part of your story again.
    in the spirit of sharing – here’s what i made for lunch
    warmest wishes, team gloria.

  • awesome!! love this idea… thanks ruth!

  • Nancy Bruder says:

    I grew up in Amish country, and red beet eggs have been a staple at family picnics and events my whole life. They are indeed a beautiful pink color, but I never thought of them as Easter fare (although I would venture to say that my mother used leftover eggs this way many times.) While Amish cooking may not be considered “gourmet”, it is tasty, simple, filling food, made with love. You should make your way to Lancaster County sometime, Ruth–it’s not that far from New York (in mileage, anyway)!

  • My grandmother was Czech and at every holiday the large pickle jar would have center stage on the counter buffet. Inside this jar were two things that I had never tried: pickled beets and eggs. I couldn’t bring myself to eat a purple egg as a child. My mother always despised beets and therefore I never tried them until I was an adult. They weren’t unpleasant, but the best thing I can say is that they taste purple. She died when I was a teenager and no one has made pickled eggs and beets since then.

  • Sue says:

    I had the real pleasure of hearing you speak in Newport Library lately and to listen to your wonderful stories. I finished reading Comfort Me with Apples and I think i will read, Tender at the Bone too.
    In my mother’s kitchen I was not allowed to cook. I was, “not a good cook”. But i have learned many years later that I am a good cook, and I love food, and life: the smells and colors and the anticipation.
    In the spirit of unconditional love I’m sending your wonderful post to my mom. Who loves pickled eggs and looked for a good recipe years ago without much success.
    I’ll be the one looking for a local chicken farm near Long Beach, CA.

  • Merrisue67 says:

    These cupcakes look delicious and the perfect afternoon treat along with tea for my kids and me. If you have any interest in tea sets for your afternoon tea visit


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