Purple Deviled Eggs

These Purple Deviled Eggs make a perfect appetizer for a spring get-together, Easter brunch, or fall dinner. They put the color on the inside of the eggs instead of the outside for Easter making edible Easter eggs! I mean seriously, what’s the fun in hard boiling all of those eggs and not eating them?!?

So how does the purple color get to be so vibrant? The secret is nature’s pinkish-purplish food coloring. . . beets. One little beet goes a long way to make these deviled eggs vividly colored and beautiful to eat. The earthy flavor of the beet offsets the spicy Dijon mustard beautifully. Be sure to make enough. . . this recipe can easily be doubled. They won’t last long. YUM!

Purple Deviled EggsBeet Deviled Eggs

Yield: 16 halves, 6 to 8 servings

Total time: 1 hour (or 15 minutes if you already have eggs cooked and peeled)


8 good quality eggs

1 small beet

3 tablespoons avocado or mayo (your choice)

2 teaspoons Dijon mustard

1/4 teaspoon sea salt

1/4 teaspoon black pepper, ground

1 tablespoon fresh chives or parsley (garnish, optional)


1. Hard boil eggs. In short, put eggs in a saucepan and cover with water by 1 inch. Bring water to a boil, remove from heat, cover, and let sit for 12 to 15 minutes. Put eggs in an ice water bath until cool, then peel.

2. Peel and quarter beet. Boil in water for about 10 minutes or until soft and easily pierced with a fork.

3. Cut eggs in half with a sharp knife. Use a spoon to scoop out the yolks into a small bowl. Set the egg whites aside on a plate or platter.

4. In a high-powered blender or food processor, add cooked beet, egg yolks, avocado, mustard, sea salt, and pepper. Process until smooth and creamy. Scoop the yolk mixture into a pastry bag (10″ Piping Bag src=) or quart size zip top bag (cut off the tip).

5. Pipe the egg yolk mixture into the center of the egg whites, garnish if desired, and store in the fridge until ready to serve. Enjoy!

NOTE: If you’re going to serve eggs the next day or more than 2 hours from when you make them, simply put the egg whites in a sealed container and store in the fridge. Press the air out of the pastry bag or zip top bag with the yolk mixture and store in the fridge. When you’re ready to serve the eggs, simply pipe the yolk mixture into the eggs and garnish. Otherwise, the beet will “bleed” and turn the egg whites bright pinkish-purple too!

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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