Beet Deviled Eggs

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.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Appetizer, Side Dish, Snack

Servings: deviled eggs

Calories: 52kcal

Author: Jean Choi

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

**There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peels eggs. You can boil it any way you like that works best for you!

Nutrition