Recipe Summary

30 mins
30 mins
16 deviled egg halves


Ingredient Checklist


Instructions Checklist
  • In a small saucepan, bring beet juice to a boil over high heat. Boil about 5 minutes or until thickened and reduced to 1/4 cup. Let cool.

  • Peel and halve the eggs. Transfer yolks to a small bowl and set whites aside.

  • Add the mayonnaise, 1 tablespoon of the beet juice, the lemon juice, mustard, salt, and pepper to the egg yolks; mash until smooth, adding more beet juice if necessary to make the mixture pink.

  • Place egg yolk mixture into a small zip-top plastic bag. Seal bag. Snip a small hole from one corner of the bag and pipe filling into egg whites. Transfer eggs to a platter or serving dish. Place an olive half in the center of each egg. Use a small food-grade paint brush to paint lines onto the surface of the egg whites using the remaining beet juice. Chill until ready to serve.

Nutrition Facts

123 calories; fat 10g; cholesterol 189mg; saturated fat 2g; carbohydrates 2g; mono fat 3g; poly fat 3g; sugars 2g; protein 6g; vitamin a 399.2IU; vitamin c 7.7mg; riboflavin 0.3mg; vitamin b6 0.1mg; folate 22.5mcg; vitamin b12 0.6mcg; sodium 236mg; potassium 106mg; calcium 30mg; iron 0.6mg.