Beet Juice-dyed Devilled Eggs


I apologize for the lack of updates. I have been largely away for most of this month in Calgary, attending my cousin’s wedding and hanging out with family.

It was such a busy trip! I hadn’t been there in 7 years, but it was nice seeing all the family again (though we did see each other for a bit earlier this year for my grandmother’s 80th birthday party).  And obviously, when you’re with family, there are endless family dinners and get togethers, and seeing old family friends. Oh, and tons of eating! I will blog about the restaurant scene in Calgary on my next post.

The first week I got to Calgary was busy with pre-wedding festivities. If you recall, I volunteered to help with the menu for the bridal shower, so I put on my chef’s hat and got to work the next day, baking the cupcakes. I made these cupcakes, but instead, they were just earl grey cupcakes with a lavender buttercream (basically coloured the buttercream with purple and added lavender buds). It was a big hit — everyone thought it was so light and fluffy and they wanted the recipe! I topped them with decorations of a bridal dress and tuxedo inserts.


Small tea sandwiches were also part of the menu, as well as white wine sangria, made with a delicious bottle of Gewurtztraminer (my favourite white wine).  My aunt also made this beautiful doll cake as a surprise…and the icing colour matched perfectly with my cupcakes. We had no discussion about this prior! Family just thinks on the same brainwave 🙂 But just look at the cake – I’ll have to learn how to do this.


I did forgo the rosewater & cardamom donuts that I had planned to make, as I realized that there was just so much to do in just one kitchen and a few hands. But there were other Sri Lankan appetizers that were there as well, and my cousin was really happy with all the food. One of her favourite appetizers is devilled eggs, so these had to be on the menu. I wanted to make them purply, as that was one of the colours of the wedding, and the closest I could think of was using beet juice. They turned out really beautiful and artsy… ‘devilish’ if you will 🙂 Try them for your next gathering!


  • 2 small beets, peeled (can slice too)
  • 1/2 cup vinegar
  • 3 cups water
  • 1/2 tbsp black peppercorn
  • 3 garlic cloves
  • 1 tsp mustard seed
  • salt, to taste
  • 1 tsp sugar
  • hardboiled eggs (I had 36 for the shower)
  • turmeric
  • 1/4 to 1/3 cup mayonnaise (depends on how many eggs you have!)
  • 1-2 tbsp of Dijon mustard
  • couple pinches of paprika
  • 1 tsp chilli powder (optional)
  • couple tablespoons of dill or sweet pickle juice
  • 1/4 of a small onion, diced (can use 2 shallots instead)
  • bunch of chives, chopped


In a medium pot, bring water, vinegar, beets, garlic, peppercorns, mustard seeds, salt, and sugar to a boil. Turn heat to low, and simmer until beets are fork tender and colour has faded. Cool completely.

Once cooled, place peeled hardboiled eggs into pot. Cover and refrigerate overnight. Alternatively, place eggs into large Ziploc bag and pour beet juice over top. Make sure they are submerged or are in contact with the beet juice.

The next day, discard juice and slice eggs in half, and scoop the yolks into a bowl. Mash yolks first. Add the mayonnaise, mustard, salt, paprika, chilli powder, dill pickle juice, and some of the chives until you have a creamy yolk mixture. I added the turmeric to give it a more yellow colour — add this a little at a time until you’re happy with the colour. The final mixture should be something that’s a little bit spreadable, but a little thicker than a buttercream icing.  Fill dyed egg halves with yolk mixture using a piping bag and tip, or alternatively use a Ziploc bag with one end cut off. Garnish with more chopped chives. Enjoy!

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