Beet-Dyed Mustard Ranch Deviled Eggs Recipe

4.7 from 10 reviews

Bright pink beet-dyed mustard ranch deviled eggs are stunning and easy to make. They are the perfect way to use up hard boiled eggs and they make a great appetizer.



To make beet-dyed hard-boiled eggs:

  • 8 eggs
  • 2 cup distilled vinegar
  • 1 cup water
  • 2 large beets, washed and sliced
  • 4 teaspoon sugar
  • 2 teaspoon salt

Make the deviled eggs:

  • 1/2 cup ranch dressing
  • 1 1/2 tablespoons mustard
  • 2 teaspoon cornstarch
  • 1 teaspoon dill, finely chopped
  • Flat leafed parsley
  • Freshly ground pepper


  1. Hard boil eggs: I like to place them in a large pan, cover with cold water and heat over medium heat until boiling. Cover, remove from heat and let sit for 12 minutes. Immediately transfer to a bowl containing cold water to stop cooking. Best peeled immediately.
  2. Heat the vinegar, water, sliced beets, sugar and salt to a boil in a small saucepan. Turn off heat and let sit for 5 minutes. Strain out the beets and let cool. Transfer to a zip lock bag and place the peeled eggs inside to marinate at least an hour in the fridge.
  3. To make the deviled eggs: In a small bowl, mix the ranch dressing, mustard, cornstarch, and dill.
  4. Slice in half lengthwise and top with a dollop of the mustard ranch mixture. Top with a parsley leaf and freshly ground pepper.

Keywords: beet dyed deviled eggs, deviled eggs recipe, ways to use leftover Easter eggs