Ingredients
Method
Boil, chill, and peel
- Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, then chill and peel.
Pickle the whites in beet brine
- Combine the sliced beets with their juice, apple cider vinegar, sugar, and salt in a jar. Submerge the peeled eggs, pressing gently if needed to keep whites covered.
Refrigerate until deep pink
- Refrigerate the eggs 4 hours or overnight until the whites are deep pink. Keep the jar sealed so the beet color stays even.
Fill and garnish
- Halve the eggs lengthwise and remove the yolks. Keep the pink whites intact for filling.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, and salt for filling until smooth. Spoon or pipe the yolk mixture into the pink whites.
- Top each deviled egg with fresh dill for garnish. Serve chilled and refrigerate leftovers promptly.
Notes
For the most even pink color, make sure the peeled whites are fully submerged in the beet brine and refrigerate in a tightly sealed container. Store covered in the refrigerator up to 4 days; the eggs do not freeze well due to texture changes. For a lower-fat option, use light mayonnaise and keep the rest of the filling the same.