Deviled Eggs are a holiday favorite and this recipe sees that old favorite through a different lens. I needed to bring some Deviled Eggs to an event recently and I really wanted my Deviled Eggs to stand out. So when I found this Youtube Video explaining this Red Hot Deviled Eggs Recipe I knew I was onto a winner! They looked so gorgeous and were a beautiful color of Fuscia Pink, and by the sound of it, they were going to be delicious as well. The pink color is from beets, which are super healthy and delicious too. I started by bringing my egg water to a boil and then adding my eggs, then bringing it back to a boil and then letting it simmer for 10 minutes. A good tip is to then submerge them into an ice bath, this allows easy shelling. You don’t want your eggs sticking to their shell, of course, they taste the same, but will not be as visually stunning as you may have hoped.

Then you pour some pickled beet juice over the eggs, this turns them a lovely pink color. I used juice from some pickled beets I had canned the previous summer, but you could just boil some beets on vinegar and get the same effect.

Then I took the pink eggs out of the beet juice and gently dried them with a paper towel then cut them all in half and arranged the outer parts on a plate and scooped the middles out and put them into a mixing bowl and added mayo, mustard, and wasabi horseradish.

Then I got out an old pastry squeeze I bought years ago on sale and added my egg mixture then squeezed the wasabi egg yolk mixture into the outer egg part.

This dish was the hit of the party, not only was it visually stunning but it was delicious. I highly recommend!

Red Hot Deviled Eggs Recipe