To me, there is nothing prettier for Easter brunch than pink deviled eggs. The pastel pink reminds me of pastel-dyed Easter eggs. The beet pickle juice gives them a hint of tang, which balances out the richness of the whipped yolks. Have you ever wondered why we eat eggs at Easter? In the Medieval period, eggs were forbidden during Lent so people were happy to indulge again on Easter morning. Eggs represent new life and were also a popular gift to give as gifts and offerings to the Church.

Unlike my mother, who just spooned the yolk mixture in, I prefer to use a piping bag. A sandwich bag with a corner snipped off will do in a pinch, too. Add a bit of parsley (or dill, cilantro, or even basil works beautifully), and Bob’s your uncle.
The only problem with these eggs is the temptation to eat the entire tray before you even serve them!

Pink Deviled Eggs

pink deviled eggs for easter
makes 12 deviled eggs


6 large eggs, *hard-boiled and peeled
For brine: 1/4 cup of beet pickling juice from a jar of pickled beets 1 small beet, sliced 1/2 cup cider vinegar 3 tbls sugar 1/2 tbls whole peppercorns 1 tsp salt
Egg yok mix: 3 tbls mayonnaise 1 tbls cider vinegar 1/2 tsp curry powder 1 tsp Dijon mustard Fresh ground black pepper Chopped parsley for garnish


Mix the brine ingredients in a pot and bring to a simmer. Cook until the beets can be pierced with a fork, and then let cool to room temperature.

Put the cooked, peeled eggs in a large glass jar and pour the brine over, then add the beet slices to hold the eggs under the surface of the brine. Use enough brine to fill the jar and totally submerge the eggs.
Cover and refrigerate for 7 hours to 3 days. I brine mine for about 8 hours because I only want a thin rim of pink and a subtle pickle flavour. The longer you brine, the stronger the pickle flavour is, and more of the white will turn pink.

When the time is up, remove the eggs from the brine and rinse them under cold water. Cut each egg in half lengthwise and carefully scoop out the yolks, trying not to get any pink on them. Place them in a bowl. Add the mayonnaise, vinegar, mustard, and curry powder. Mash it all together with a fork until smooth. You can add a bit more mayo if it’s not creamy enough. Taste and season with salt and pepper if needed.

Assemble Your Pink Deviled Eggs

Scoop the filling into a piping bag or, conversely, a ziplock bag. Press all of the filling to one corner if using a ziplock and snip off one corner with scissors. Of course, you can also just spoon it in carefully, but it’s easier to avoid staining with pink if you use some sort of piping bag.
Pipe the filling into each half egg and sprinkle with chopped parsley
They can be kept in the fridge for a few days but are prettiest when served freshly.

* my favourite method of preparing eggs for deviled eggs and egg salad is to steam for 12 minutes. Bring a bit of water to a boil with a steamer inside, pop the eggs into the steamer and put the lid on and steam for 12 minutes. Remove from the steamer basket and run under cold water until cool.