These Pink & Paleo Deviled Eggs are not only attractive, but also they’re incredibly delicious! Bite-sized foods seem to always be a popular choice, and I think deviled eggs are appetizing to, pretty much, anybody! However, these deviled eggs are not your typical egg—they’re Paleo, gluten-free, dairy-free, clean-eating, and high-protein.
Happy Easter, everyone!! 😃🐣🐰💐 I hope you’re having a wonderful day with family and friends! 😊Today, I wanted to share with you a classic Easter recipe with a sinless twist! Hello, Pink & Paleo Deviled Eggs! Aren’t they a vision? 🙌🏽
I bet you’re wondering, “How are they pink?!” 😮
Well, I can proudly tell you that didn’t get the job done with artificial dyes; I used a simple and healthy technique with beets!
It was my first time experimenting with them and, I have to say, I couldn’t be more satisfied with these light-pink, bite-sized wonders we call deviled eggs.💖
Most of the recipes you see online that utilize this beet technique are dark-pink, which is still awesome, but I was definitely going for a pastel pink. Luckily for you and me, that means we need LESS prepping time. 😏
These Pink & Paleo Deviled Eggs are SO easy to make. It’s as simple as hard-boiling eggs, letting them soak in beet-dyed water, slicing them in half, mixing the deviled egg concoction, and transferring it back to the eggs!
Unfortunately for me, it wasn’t that easy. 😞I have to admit that I’ve never been successful at hard-boiling eggs. I know it sounds ridiculous since I’ve made quite a lot of recipes, but hard-boiling eggs has never been easy for me. They’re either too done or not done enough—either way, it’s a disheartened outcome.💔
Because of my unsuccessful attempts, I haven’t tried to hard-boil eggs in a long time. You’re probably wondering why I chose to make these Pink & Paleo Deviled Eggs. If it was up to me, you would’ve been getting Vegan Peanut Butter Dark Chocolate Eggs, but Michael disagreed.
“That sounds really good, but, Sabrina, you already made the carrot cake last week. You need more savory recipes on your blog. People probably think all you make is sweet things.”
Although I was excited to make the peanut butter chocolate eggs, I agreed with him. For some reason, I’ve kept most of my savory recipes locked up in the sinless vault. 📕🔒 That being said, I will make sure I provide you with more savory breakfast, lunch, and dinner ideas as well as the sinless snacks, desserts, and drinks. ☺️
I replied, saying, “Well, what should I make then?”
Let me remind you that I did just move into a new place, while trying to balance everything else out. Needless to say, I was looking forward to a very easy recipe that I knew I could handle effortlessly. I only had one shot, since I’ve been behind with my recipe making.
“You should make those pink deviled eggs—like the ones in the article Mom cut out for you.”
Then, the picture of the pink deviled eggs that my mom gave me for blog ideas sparkled in my mind. ✨💡✨I envisioned how magical I could make it look, especially with the myriad of Easter decorations my mom bought me.😍
Thanks, Mom!! You’re the best!!! ❤️😘❤️
Although I’ve never made deviled eggs, I was aware of their simplicity. However, since I’m hard-boiled egg disabled I was fretful that I’d go through a dozen carton of eggs. Yikes.😬
I did some serious research on how to make the perfect hard-boiled eggs and I felt confident enough to make a whole carton for this recipe.
After they were done, I began peeling—or should I say attempted peeling—the eggs. The eggs were perfectly done, but those pesky shells did not want to separate from their beloved insides.😑 After serious attempts of “peeling,” the egg whites looked like they got into a brawl with a chicken … and the eggs lost.
I got seriously frustrated. 😡After working during the day and doing a grocery run afterwards, I WAS NOT in the mood for these Pink & Paleo Deviled Eggs to go south. Luckily, I got two cartons of eggs for the price of one at Fry’s—totally a sign. So, I decided to give it another go with the other carton of eggs.
However, instead of hard-boiling with a cold start, like the first time, I learned that the hot start is the way to go! 👍🏽
I nailed it my second time! The eggs were perfectly cooked and the eggshells were much easier to peel. What a relief! 👏🏼😅 I was also forced to rest after eating dinner, because I needed to let the eggs sit for 2-3 hours in the beet water. I never do this—Michael will tell you lol. He knows I live in the kitchen. 😂
After the time was up, I removed the eggs from the dark-red beet water to reveal a beautiful light-pink hue on all twelve eggs! 😍
Whipping up the filling took, like, two minutes. I just removed the hardened yolks and mashed them in a bowl with my homemade Paleo Mayonnaise, Dijon mustard, a dash of apple cider vinegar, and spices. Within seconds, my homemade Pink & Paleo Deviled Eggs were complete! 😋
Deviled eggs are one of Michael’s favorites, so he was ecstatic! He didn’t waste time indulging. The following day, he ate eight eggs for a snack when we got home from work. Needless to say, he’s almost eaten all twenty-four eggs (it has been eighteen as of right now 😂).
I was like, “Michael, I think you’ve had enough eggs today.” 😆
Luckily, he salvaged a few for my parents for Easter. They both tried them as soon as they saw them yesterday and gave them a thumbs up! 👍🏽👍🏽
I think a huge contributing factor to these yummy Pink & Paleo Deviled Eggs is my Paleo Mayonnaise (which has quickly acquired the title of “the best”) that I made especially for this recipe. I’ve already made a second batch, which I doubled with great success!
Now Michael is in love with it and needs it every week, just like his praised Easy Paleo Tortillas.
Nevertheless, nobody can deny these Pink & Paleo Deviled Eggs. Their splendor and delectable powers can captivate all! 😏
Not only are these Pink & Paleo Deviled Eggs completely fitting for Easter, but they also make the best appetizers for just about any occasion or holiday—Mother’s Day, Fourth of July, Halloween (maybe exclude the pink and throw in some faux eyeballs 😈), Thanksgiving, Christmas, birthdays, baby/bridal showers—you name it!
I love versatile recipes that everyone can enjoy that are delicious, healthy, and easy to make! Don’t you?
Furthermore, everyone has their own ways, but just in case, I’ll tell you how I hard-boiled my eggs.
We’re keepin’ it hot on Triple S. 🔥
Fill a saucepan (big enough to fit all the eggs comfortably along the bottom, so none are atop each other) with water 1-2 inches above the eggs and bring to a rolling boil. You can place ½ – 1 teaspoon of salt in the pot (it’s said to help prevent the eggs from cracking). Thereafter, using a large spoon or similar object carefully set the eggs on the bottom of the pot. Turn the heat down so that the water is mildly boiling and cook for 13 minutes. Be sure to set a timer!
After thirteen minutes, transfer the eggs to an ice bath (a large bowl filled with ice cold water and ice) for at least 10-15 minutes. Then, you’re ready to peel!
Once peeled move them to the beet water in a large plastic bag (I’ll explain how to do this in the recipe card—this will be the first step since you will need the water to cool down before placing the eggs in).
That’s about as simple as it gets! I hope you guys love these sinless and delicious Pink & Paleo Deviled Eggs! Happy Easter to all! Don’t forge to tag me if you make these Pink & Paleo Deviled Eggs! 😘#sabrinassinlesssecrets #TripleS #becausesinlessisdelicious #sinlesssunday
- 1 dozen large, organic eggs
- Water for hard-boiling and the ice bath
- 1 large beet, peeled and chopped
- ¼ cup + 2 tablespoons Paleo Mayonnaise
- 2 teaspoons – 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ - 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon organic apple cider vinegar
- 1 cup avocado oil (can sub light olive oil)
- 1 large, organic egg + 1 large, organic egg yolk, pasteurized
- 1 tablespoon fresh lemon juice
- ½ teaspoon organic apple cider vinegar
- ¼ - ½ teaspoon sea salt
- ¼ teaspoon Dijon mustard (can sub regular mustard)
- ¼ teaspoon rosemary (optional, but recommended)
- ⅛ teaspoon white pepper
- Start by pasteurizing the eggs by placing them in a saucepan with water 1-2 inches above them and bring the water to 140°F – 142°F for 3-4 minutes. Make sure you use a thermometer! You don’t want the water to get above 145°F or else the eggs will cook. Be sure to adjust the temperature or remove the saucepan from the burner if you need to.
- Remove the eggs and run under cold water to stop the warming process. Allow the eggs to cool for 15 minutes or so before proceeding to make the mayonnaise.
- Next, in a food processor, blend the eggs, mustard, lemon juice, apple cider vinegar, and spices until incorporated.
- Thereafter, while you’re blending, very slowly add the oil. If you add it too quickly it will separate from the egg mixture.
- After a minute or two, it will become creamy, thick, and white.
- Start by peeling and chopping the large beet and placing it in a medium saucepan filled with water with 1 teaspoon white vinegar.
- Bring the water to a boil for about 10-15 minutes. The water should be dyed dark-red. Remove from the burner and allow to fully cool down.
- When the water is cooled, hard-boil your eggs. (You can refer to my post above to see how I hard-boil eggs or you can use your own method!)
- Once the eggs are peeled, transfer them to a plastic bag and fill it with the dyed beet water.
- Set the eggs in the fridge for at least 2-3 hours and up to overnight for a darker color.
- Once your eggs are dyed to your liking, remove from the water and pat dry with a paper towel.
- Slice the eggs in half and scoop out the cooked yolks and transfer them to a medium bowl.
- Add the Paleo mayonnaise, apple cider vinegar, and spices to the egg yolks and mash it all together until creamy. You could also use a hand mixer to make the filling extra creamy.
- Scoop or pipe the filling into each egg half and sprinkle with paprika.
- Enjoy! 🙂
Store these in the fridge in an airtight container for 4-5 days. 🙂