Beet-Dyed Mustard Ranch Deviled Eggs Recipe
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.
- Author: Kelly Egan - A Side of Sweet
- Cook Time: 12 minutes
- Total Time: 12 minutes
- Yield: 16 1x
- Category: Appetizer
- Method: Stove
- Cuisine: American
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
- 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.
- 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.
- To make the deviled eggs: In a small bowl, mix the ranch dressing, mustard, cornstarch, and dill.
- 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