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These Paleo and Whole30 pink Beet Deviled Eggs are so creamy and delicious, and your kids will love the fun color! They are a perfect appetizer for Easter Sunday or Valentine’s Day.
Valentine’s Day is coming up, and since C and I are the only couple in the world that do not enjoy sweets regularly and we never order dessert when we go out to eat, I didn’t think it would make sense to post a dessert recipe. I only crave sweets once in a while, but I’ve been avoiding sugary recipes recently because my Candida symptoms tend to flare up if I overindulge.
So I made one of my favorite snack recipes into pretty pink to get into the Valentine’s Day spirit. Not only are these deviled eggs delicious, they contain so many beneficial nutrients and healthy fats. If you are a fan of beets like I am, then this recipe is right up your alley.
By the way, I think beets are so freakin’ cool. I know some people hate them, but I think they are beautiful and delicious. And I love that they have the power to make everything they touch into a red and pink hot mess. So fun. Of course, that is until it’s time to clean up.
These deviled eggs are a touch sweet from the cooked beets and their flavor complements perfectly with the eggs. If you are cooking at home on Valentine’s Day or Easter brunch and looking to make a snack or appetizer, these are a fun and festive option!
We don’t have any plans yet, but that probably means we’ll decide at the last minute if we should go out to eat or just cook something at home. We are clearly not planners when it comes to this sort of thing. What will you be doing? Whether you have a special someone in your life, spending it with your friends, or just spending time alone, hope you have a day full of love and care for others and yourself. That’s what it’s really about anyway, amiriiight?
Beet Deviled Eggs
Ingredients
- 8 eggs
- 1 medium beet
- 3 tbsp paleo mayonnaise
- 2 tbsp dijon mustard
- Salt and pepper, to taste (omit pepper if avoiding nightshades)
- Fresh basil, for garnish
Instructions
For the boiled eggs**
- Bring water to a boil in a saucepan.
- Gently lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
- Prepare a large bowl with an ice bath.
- Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
- Peel the eggs under cold running water.
For the beet deviled eggs
- While the eggs cool, place the beet in a saucepan and cover with water.
- Bring to a boil, and lower the heat to simmer for 30 minutes, or until the beet can easily be pierced with a knife.
- Cool the beet in cold water, then peel it under running water.
- Cut the beet into small pieces then place into a food processor.
- Cut the boiled and peeled eggs in half lengthwise.
- Take out the yolks and add it to the food processor.
- Add mayo, dijon mustard, salt and pepper, and process until fully combined and creamy.
- Fill the egg whites with the mixture evenly. Sprinkle with basil for garnish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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