Try These Pretty-in-Pink Deviled Eggs for a Healthy Twist! | Fitness Magazine

Pretty-In-Pink Deviled Eggs

Serving Size:24 deviled eggs


  • 12 large eggs
  • medium red beet, peeled and shredded or julienned
  • teaspoons white vinegar
  • scallion, white and green parts, finely chopped
  • 1 small jalapeno, seeded and minced
  • 1/4 cup light mayonnaise
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • tablespoons fresh lime juice
  • teaspoons chopped mint
  • tablespoons crumbled queso fresco or cotija cheese


  1. Begin by filling a large bowl with ice and cold water. Then, place the eggs in a saucepan, adding water to cover them by 2 inches, and bring it to a rolling boil. Once it boils, remove from heat, cover, and let stand for 10 minutes. Drain and transfer the eggs to the ice water.
  2. Once the eggs are cool, peel and place them in another large bowl with the beet and vinegar; add enough water to cover them. Refrigerate until the eggs are stained pink, approximately 1 hour, or up to 3 hours for a deeper pink coloration.
  3. Dry the eggs and halve them lengthwise. Scoop out the yolks into a medium bowl. Add scallion, jalapeno, mayonnaise, mustard, salt, and 1 tablespoon of water. Stir until smooth, thinning with additional water if necessary. Spoon the yolk mixture into the white egg halves.
  4. Drain the beets, discard the liquid, and transfer them to a small bowl. Toss them with lime juice. Top the eggs with the beet mixture, mint, and cheese.


Source: Pretty-In-Pink Deviled Eggs | Fitness Magazine

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