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On a wooden cutting board, there is a white plate with blue flowers and green leaves decorating the edge. The white plate has many beet soaked deviled eggs in the middle with chives, capers, smoked salmon, and green vegetables on top.
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Roselight Deviled Eggs

Roselight Deviled Eggs are beet-dyed, delicately pink deviled eggs filled with a creamy, tangy yolk mixture and topped with smoked salmon and garden-fresh garnishes.
Prep Time1 hour 15 minutes
Cook Time15 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American
Keyword: beet soaked deviled eggs, beets, breakfast, capers, chives, cucumbers, devlied eggs, eggs, pink deviled eggs, smoked salmon
Servings: 8 servings

Equipment

  • 1 medium saucepan/pot for boiling eggs and simmering beet dye
  • 1 bowl for ice bath
  • 1 fine mesh strainer or sieve to strain beet liquid
  • 1 jar or deep bowl for soaking eggs in beet dye
  • 1 Mixing Bowl for mashing yolks and mixing filling
  • 1 fork or whisk for mashing and mixing
  • 1 spoon or piping bag to fill eggs
  • 1 cutting board and knife
  • paper towels for drying dyed eggs

Ingredients

Eggs

  • 4 large eggs
  • 1-2 small beets peeled and chopped (or use 1-2 tsp beetroot powder)
  • 1 cup water
  • ½ cup white vinegar
  • 1 tsp sugar of choice
  • ½ tsp sea salt

Filling

  • 4 egg yolks from the hard boiled eggs
  • 2 tbsp mayo or greek yogurt
  • 1 tsp dijon mustard
  • 1 tsp lemon juice or white vinegar
  • 1 tsp beetroot powder optional, if you want the filling to have a pink hue
  • salt & pepper to taste
  • pinch of garlic powder & paprika optional

Garnish

  • smoked salmon
  • capers
  • thinly sliced cucumbers
  • 1 tbsp chopped chives

Instructions

  • Place eggs in a pot and cover with cold water. Bring to a boil, then cook for 10-12 minutes. Transfer to an ice bath, then peel.
  • In a small pot, simmer the chopped beet with water, vinegar, sugar and slat for 10-15 minutes. Let the mixture cool, then strain into a jar or bowl. Add an extra cup or two of water to ensure the eggs can be fully submerged. If using beetroot powder, whisk it directly into the cooled vinegar mixture until fully dissolved.
  • Place the peeled eggs into the beet liquid and soak for 30 minutes to 2 hours, depending on how vibrant you want the color. Remove, drain, and gently pat dry.
  • Slice the eggs in half and scoop out the yolks. Mash yolks with mayo, mustard, vinegar/lemon juice, beetroot powder and your preferred seasonings until smooth. Pipe or spoon filling back into the pink egg halves.
  • Top each deviled egg with a touch of smoked salmon, some capers, thinly sliced cucumbers, and a sprinkle of chives. Best enjoyed barefoot in the grass with your fairy friends.