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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: 16 deviled eggs
Calories: 52kcal
Author: Jean Choi


  • 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


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.


**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!


Serving: 1deviled egg | Calories: 52kcal | Protein: 2g | Fat: 4g | Cholesterol: 82mg | Sodium: 72mg | Potassium: 49mg | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.5mg