Recipe: Pink Angelic Eggs

Mix things up this Easter. Instead of the traditional method of dying hard boiled eggs, try this alternative using beets to achieve a hot pink colored egg white and deviled egg chick!

This healthier deviled egg recipe substitutes high fat mayonnaise for Greek yogurt. These eggs will be a cute and tasty treat for your Easter brunch. 

Ingredients

6 beet-pickled, hard-boiled eggs (see method below)

½ cup plain, nonfat Greek yogurt

1 teaspoon onion powder

1 teaspoon prepared Dijon mustard

1⁄8 teaspoon salt (optional)

2 green onions, thinly sliced

24 capers (for the eyes)

1 small carrot, peeled, sliced and cut into triangles (for the nose)

Level of difficulty: Easy

Servings: 12

Steps to Make Beet-Pickled, Hard-Boiled Eggs

1. Cook 6 eggs to a hard-boiled consistency.
2. In a pot, boil 3 cups water, 1 cup distilled white vinegar, ½ 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 for at least 4 hours. The longer the eggs sit in the brine, the more color will develop on the egg whites. (Pro tip: Let them sit for 12 hours in the refrigerator.)

Preparation

1. Cut eggs in half. Remove yolks and place in a small bowl.
2. Add yogurt, onion powder, Dijon mustard and salt, if desired, to the bowl. Stir to combine.
3. Spoon or pipe the mixture into egg halves.
4. For the chicks, use two capers for the eyes and a cut triangular carrot for the nose. For other non-chick eggs, garnish with a sprinkle of sliced green onions.

Next Steps & Resources: 

• Recipe developed by Melissa Hehmann, MS, RDN, CDE
• Photos by Pam Stofberg, RDN at John Theurer Cancer Center