By now, you may be all “egged-out,” but if you still have a few of those hardboiled eggs from Easter rolling around in your fridge, I have one of the prettiest ways to repurpose them into “eggs-ordinary” deviled eggs.

If you don’t make them right away, save this recipe for a springtime picnic or a summer barbeque. They are super easy to put together, but make a big impression.

With all the talk about boiling eggs in the pressure cooker, I tried it and liked it. The shells peel off easily. However, I really like the other method I use to hard boil eggs just as much. It’s a simple technique. Place eggs in a saucepan and cover them with water. Bring them to a boil over high heat. Turn off the heat and cover the pan with a lid. Let rest for 11 minutes. Drain the water and let eggs cool. The shells typically come off very well, and the center will be cooked perfectly without the greenish-color edge they can get when overcooked.

I used a natural way of dyeing the peeled eggs by using beet juice. I’ve seen deviled eggs made this way with some of the beets or the beet juice used in the filling as well. However, I love the taste of this garden-fresh filling so much that I didn’t want to risk changing it. The color that the beets give the outside of the egg is beautiful, and it doesn’t change the taste.

I like to incorporate fresh herbs in dishes as often as possible and they really give these little eggs big flavor, while making them look so pretty. I even used fresh beets so I could save the beautiful green tops to decorate the serving platter.

Alternatively, you can skip the cooking stage for making the beet juice and use canned beets/juice. Although, I will tell you how to use the cooked beets and some of the liquid for making pickled beets in the next couple of weeks.

Enjoy food made fresh!



3 fresh beets

2 cups water

1 cup white vinegar

6 hard-boiled eggs

5 tablespoons mayonnaise

2 teaspoons stoneground mustard

¼ teaspoon salt

¼ teaspoon black pepper

10 chives, chopped, divided

2 sprigs dill, chopped

1/8 teaspoon celery seeds

Clean and peel the beets, then cut them in half. Place them in a small saucepan. Add water and vinegar. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until beets are tender, about 5 to 7 minutes. Remove from heat and cover with a lid. When completely cooled, remove the beets and reserve the liquid/juice.

Peel eggs and place them into the cooled beet juice. Let set for 5 to 10 minutes until they reach the intensity of color your desire. Pat them dry with a paper towel. Cut the eggs in half, lengthwise. Remove the yolks and place the yolks on a plate.

Mash the yolks until smooth with the tines of a fork. Add mayo, mustard, salt, pepper, half of the chives, dill and celery seeds. Stir to combine.

Spoon or pipe the mixture into the egg halves. Top with remaining chives. Keep chilled until ready to serve. Makes 12 halves.

Tip: Wear plastic gloves with working with beets to keep from staining your hands


ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”