The only way to make deviled eggs better is by dyeing them with beet juice and making them pretty. With Easter right around the corner, these are the perfect festive appetizer for your table.

Tips for Hard Boiled Eggs:

The key to easy peeling hard boiled eggs is actually not boiling them at all, it is steaming them. When eggs are steamed, they are cooked by hot vapor instead of being violently bounced around in boiling water. This helps separate the egg from the shell, making them much easier to peel.

Another tip for better hard boiled eggs is using older eggs. As eggs age, they naturally release from the shell and a small pocket forms between the egg and the shell. This makes them much easier to peel than fresh eggs.

• Eggs – Use large eggs for this recipe. And the older eggs the easier for peeling hard boiled eggs.
• Beet Juice – Beet juice gives the eggs their signature pink color and adds a subtle earthy sweetness. I personally use juice from canned pickled beets for ease.
• Mayo – Mayo makes the yolk filling creamy and smooth while adding richness. Greek yogurt or crème fraîche can be used for a lighter, tangier option.
• Dijon Mustard – Dijon adds sharpness and depth that balances the richness of the mayo and egg yolks. Yellow mustard can work in a pinch but will be milder and slightly sweeter.
• Lemon Juice – Make sure to use freshly squeezed lemon juice for this recipe. Omit if you don’t like acid.
• Cornichons – Cornichons add crunch and a tangy acidic bite that keeps the filling from feeling heavy. Dill pickles or capers can be used instead