Beetroot Deviled Eggs

Beetroot Deviled Eggs

Preparation Time: 2 hours
Cooking Time: 15 min
Serves 12


Pink Eggs:

  • 6 Large Eggs 
  • 1/4 cup Carrington Farms® Beet Root Powder 
  • 1/2 cup Distilled White Vinegar 
  • 2 cups Water 


  • 6 Egg Yolks
  • 1/3 cup Mayonnaise 
  • 2 teaspoons Mustard 
  • 2 teaspoons Reese® Prepared Horseradish
  • 1/2 teaspoon Salt 
  • 1/4 cup Scallions, finely sliced


We have the secret weapon to making this Easter even more eggcellent: Beetroot Deviled Eggs! These classic comforts are dyed with @carringtonfarms Beet Root Powder, and pack a punch of flavor thanks to Reese Prepared Horseradish! Change up your appetizer routine that’ll have everyone coming back for another serving! 

1. Bring a large pot of water to a boil. Carefully add the eggs to the boiling water and cook at a gentle boil for 10-12 minutes.
2. While the eggs are cooking, prepare a large bowl with ice and water and make the pink beet liquid.
3. Add the Carrington Farms® Beet Root Powder, distilled white vinegar and water to a container for the eggs and whisk until the beet powder is fully dissolved. Cover and set aside.
4. Once the eggs are done cooking, add the eggs to the ice water bowl to “shock” them and stop the cooking process.
5. Gently roll the eggs on a flat surface, peel then place them in the pink beet liquid. Cover and refrigerator for a minimum of 2 hours to marinate and dye.
6. After the eggs have marinated and turned pink, cut the eggs in half and scoop out the egg yolks and place into a mixing bowl. Place the dyed egg whites on a serving platter.
7. To the bowl with the egg yolks add mayonnaise, mustard, Reese® Prepared Horseradish, and salt. Mix and mash well until smooth.
8. Add the yolk and horseradish mixture to a piping bag then pipe into the halved and dyed egg whites. Garnish with thinly sliced scallions and serve.