Beet Dyed Deviled Eggs with Creamy Avocado Filling

How to Make Beet Dyed Deviled Eggs with Creamy Avocado Filling

1. 1

   Step 1: Hard-boil eggs and make beet dye

   Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Add the sliced beet and white vinegar to a separate small saucepan with enough water to cover the beet, bring both pans to a boil, then reduce to a simmer: simmer eggs 10-12 minutes for firm yolks and simmer the beet 10 minutes to extract color. When eggs are done, transfer them to an ice bath to stop cooking and make peeling easy; leave the beet liquid to cool slightly so the color concentrates.

   For this step

   • 6 largeLarge eggs
   • 1 small (about 4 oz)Small beet, peeled and sliced
   • 1 tbspWhite vinegar
   
2. 2

   Step 2: Peel eggs and tint the whites

   Gently peel the cooled eggs — the ice bath should make this pretty satisfying — and place the peeled eggs into the cooled beet liquid so the whites are submerged. Leave the eggs in the beet bath for at least 10–30 minutes depending on how deep a red you want; check early if you prefer a pale pink and longer for a vivid red. Tip: the beet will stain skin and surfaces, so use gloves or handle carefully.
   
3. 3

   Step 3: Halve eggs and remove yolks

   Carefully remove the dyed eggs from the beet bath and pat dry with paper towels; slice each egg lengthwise and gently pop out the yolks into a medium bowl. Arrange the empty, red-tinted whites on a serving tray or baking sheet lined with a paper towel while you make the filling.
   
4. 4

   Step 4: Make the creamy avocado-yolk filling

   Mash the egg yolks together with the avocado, mayonnaise, lime juice, Dijon, and salt and pepper until smooth and creamy — I like a few small lumps for texture but you can blitz it for silkiness. Taste and adjust seasoning or lime for brightness; if the mixture is too thick, add a teaspoon or two of water or more lime juice to reach piping consistency. Spoon or pipe the filling back into the red-tinted whites.

   For this step

   • 1 mediumRipe avocado
   • 2 tbspMayonnaise
   • 1 tbspFresh lime juice
   • 1 tspDijon mustard
   • 3/4 tspKosher salt and freshly ground black pepper
   
5. 5

   Step 5: Garnish and chill before serving

   Finish each deviled egg with a light dusting of smoked paprika and a sprinkle of finely sliced chives for color and smoky charm. Chill for at least 30 minutes to let flavors meld, then serve cold — these keep well covered in the fridge for a day, but the beet tint is most vibrant the first day.

   For this step

   • 1/2 tspSmoked paprika
   • 1 tbspFresh chives, finely sliced
   

1. Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Add the sliced beet and white vinegar to a separate small saucepan with enough water to cover the beet, bring both pans to a boil, then reduce to a simmer: simmer eggs 10-12 minutes for firm yolks and simmer the beet 10 minutes to extract color. When eggs are done, transfer them to an ice bath to stop cooking and make peeling easy; leave the beet liquid to cool slightly so the color concentrates.
2. Gently peel the cooled eggs — the ice bath should make this pretty satisfying — and place the peeled eggs into the cooled beet liquid so the whites are submerged. Leave the eggs in the beet bath for at least 10–30 minutes depending on how deep a red you want; check early if you prefer a pale pink and longer for a vivid red. Tip: the beet will stain skin and surfaces, so use gloves or handle carefully.
3. Carefully remove the dyed eggs from the beet bath and pat dry with paper towels; slice each egg lengthwise and gently pop out the yolks into a medium bowl. Arrange the empty, red-tinted whites on a serving tray or baking sheet lined with a paper towel while you make the filling.
4. Mash the egg yolks together with the avocado, mayonnaise, lime juice, Dijon, and salt and pepper until smooth and creamy — I like a few small lumps for texture but you can blitz it for silkiness. Taste and adjust seasoning or lime for brightness; if the mixture is too thick, add a teaspoon or two of water or more lime juice to reach piping consistency. Spoon or pipe the filling back into the red-tinted whites.
5. Finish each deviled egg with a light dusting of smoked paprika and a sprinkle of finely sliced chives for color and smoky charm. Chill for at least 30 minutes to let flavors meld, then serve cold — these keep well covered in the fridge for a day, but the beet tint is most vibrant the first day.