Impress Your Guests with Beet-Pickled Stuffed Eggs
There’s nothing devilish about these Food & Nutrition Test Kitchen beet-pickled stuffed eggs, or as Stone Soup blogger Melissa Hehmann likes to call them: Pink Angelic Eggs! Guests will be wowed by the pop of pink color, and they’ll never suspect they’re eating a healthier version with plain, nonfat Greek yogurt swapped in for mayonnaise. And the best part is that these eggs are pretty simple to make!
Follow the recipe exactly, or make it your own by swapping ingredients, adding new flavors or pink-ifying a different dish!
Pink Angelic Eggs Recipe
Developed by Melissa Hehmann, MS, RDN, CDE
- 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
- Cut eggs in half lengthwise. Remove yolks and place in a small bowl.
- To the bowl, add yogurt, onion powder, Dijon mustard and salt, if desired. Stir to combine.
- Spoon or pipe the mixture into egg halves.
- Garnish with a sprinkle of sliced green onions.
Steps to Make Beet-Pickled, Hard-Boiled Eggs
- Cook 6 eggs to a hard-boiled consistency.
- 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.
- Peel eggs and place in cooled beet-pickling brine.
- Chill eggs in brine for at least 4 hours. The longer eggs sit in the brine, the more color develops on the egg whites. (Tip: Let them sit for 12 hours.)
Pink-ify Other Dishes
Use pink eggs in the featured #FNTestKitchen recipe, or use them to add a pretty hue to other snacks:
- Slice eggs on top of avocado toast.
- Eat eggs as a flavorful, protein-rich snack.
- Add eggs to salads or veggie and grain bowls.
- Make a beautiful egg salad.