Pink Pickled Deviled Eggs



  • 3 beets, peeled and halved
  • 3 1/4 cups apple cider vinegar
  • 6 cups water
  • 2 1/2 tbsp salt
  • 2 1/2 tbsp monk fruit
  • 18 organic eggs
  • 2/3 cup avocado oil mayo
  • 1 bunch chives
  • 3-4 jalapeños


  1. Combine 3 cups vinegar, water, 2 tbsp salt, 2 tbsp monk fruit, and beets in a large pot and bring to a boil. Let boil for 2 minutes, then remove from heat and let cool until it is no longer steaming.
  2. Gently lower all eggs into the pot, making sure they’re entirely submerged. Add water if needed to cover them all.
  3. Refrigerate for 4 hours or overnight for a darker pink. Stir occasionally. Once they’ve reached your desired color, fish eggs out of the pot with a slotted spoon and cut each in half length wise.
  4. Use a teaspoon to gently scoop out yolk and place in a small bowl.
  5. Crush yokes into a fine powder with a fork, then add mayo, chopped chives (saving some for garnish), and salt and pepper to taste. Add more mayo to attain your preferred creaminess.
  6. Arrange halved egg whites on a dish and gently pipe or spoon the yolk mixture back into the holes in the egg whites. Sprinkle with remaining chives.
  7. Slice the jalapeños into thin wheels and place in a bowl. Add remaining vinegar, monkfruit, and salt and let pickle for 15-30 minutes. Remove from bowl and let dry on a paper towel before sprinkling over deviled eggs. Place on half of the eggs so folks can choose their spiciness.


  • Buy organic hard-boiled and pre-peeled eggs to save time
  • Be very careful not to spill as beets will dye almost everything they touch


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