Pink, Pickled and Positively Angelic

Beet pickled deviled eggs
Photo: Melissa Hehmann, MS, RDN, CDE

The devil may wear designer shoes, but an angel wears pink hues, especially to holiday parties. However, there is nothing devilish about these beet-pickled stuffed eggs, or as I like to call them, Pink Angelic Eggs. Your guests will be wowed by the pop of pink color from the beet-infused eggs, and they’ll never suspect they’re eating a healthier version with plain, non-fat Greek yogurt swapped in for mayonnaise. Pink, Pickled and Positively Angelic - And, the best part, these Pink Angelic Eggs are pretty simple for the wow factor and deliciousness they provide. They are definitely dressed to impress.

Steps to Make Beet-Pickled, Hard-Boiled Eggs

  1. COOK 6 eggs to a hard-boiled consistency. Everyone has an opinion about how to make the perfect hard-boiled egg. You may call this cheating, but I use an egg cooker. It is my most-used small appliance besides my coffee maker.
  2. BOIL together 3 cups water, 1 cup distilled white vinegar, ⅛ cup sugar, 1 teaspoon kosher salt and 1 large red beet, peeled and diced. Remove from heat and cool.
  3. PEEL eggs and place in cooled beet-pickling brine.
  4. CHILL eggs in brine at least 4 hours. You’ll achieve more color on the egg whites the longer you let them sit in the brine. I let mine sit for 12 hours.

Pink-ify Other Dishes

You can use the pink eggs in the recipe below, or you can use them to add a pretty tinge to other snacks:

  • Slice eggs on top of toast. My favorite is to add to avocado toast.
  • Eat as a flavorful, protein-rich snack.
  • Add to salads, veggie and grain bowls.
  • Make a beautifully hued egg salad.

Cheers to a holiday season filled with joy, smiles and brightly colored recipes like these Pink Angelic Eggs!

Pink Angelic Eggs

Serves 12


  • 6 beet-pickled, hard-boiled eggs (see method above)
  • ½ cup plain, non-fat Greek yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon prepared Dijon mustard
  • ⅛ teaspoon salt (optional)
  • ⅛ teaspoon pepper
  • 2 green onions, thinly sliced


  1. Cut the eggs in half lengthwise. Remove yolks and place in small bowl.
  2. Add the next 6 ingredients to the bowl with the egg yolks; mix well.

Spoon or pipe the mixture into egg halves; sprinkle with sliced green onions.

Melissa Hehmann on Instagram
Melissa Hehmann
Melissa Hehmann, MS, RDN, CDE, is a registered dietitian nutritionist and nutrition communications consultant living in Indianapolis. Connect with her on Instagram, where she’s always capturing colorful, plant-based eats.