Description
These deviled eggs are creamy, pastel-hued, and naturally colored with roasted beets, carrots, and spinach. Each bite is a little conversation starter, a subtle veggie boost, and guaranteed “oohs” and “aahs” at your next picnic or potluck.
Ingredients
Eggs & Filling Base
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6 large eggs, hard-boiled and peeled
Tip: Slightly older eggs peel more easily. Add 1 tsp baking soda to boiling water for smoother peeling.
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2 tbsp mayonnaise or Greek yogurt (whole milk)
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1 tsp Dijon mustard
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Salt & pepper, to taste
Natural Color & Flavor
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1 tbsp roasted beet puree (pink)
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1 tbsp roasted carrot puree (orange)
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1 tbsp cooked spinach, squeezed dry and finely chopped (green)
Optional Toppings
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Microgreens
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Fresh chives, finely snipped
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Smoked paprika
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Flaky sea salt
Instructions
1. Prep the Eggs
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Slice hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.
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Arrange egg whites on a platter.
2. Make the Base Filling
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Mash yolks with mayo (or Greek yogurt), Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning.
3. Divide & Color
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Split yolk mixture evenly into 3 small bowls.
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Pink: Add beet puree → mix until uniform.
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Orange: Add carrot puree → mix until smooth.
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Green: Fold in spinach → mix gently.
4. Fill the Eggs
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Spoon or pipe each color into the egg white halves.
Tip: Use a piping bag with star or round tip, or a zip-top bag with a corner cut off for a rustic look.
5. Garnish
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Sprinkle smoked paprika on orange eggs, microgreens or chives on green eggs, and leave pink eggs plain or lightly salt.
6. Chill & Serve
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Cover loosely and refrigerate at least 30 minutes to let flavors meld and filling set.
Notes
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Arrange eggs in color blocks for maximum visual impact.
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Use a wooden board, slate platter, or vintage dish for a picnic-ready aesthetic.
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Tuck fresh herbs around the edges for a garden-fresh feel.
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For transport: nestle the platter in crushed ice in a cooler.