Description
These deviled eggs are creamy, pastel-hued, and naturally colored with roasted beets, carrots, and spinach.
Ingredients
Scale
- 6 large eggs, hard-boiled and peeled
- 2 tbsp mayonnaise or Greek yogurt (whole milk)
- 1 tsp Dijon mustard
- Salt & pepper, to taste
- 1 tbsp roasted beet puree (pink)
- 1 tbsp roasted carrot puree (orange)
- 1 tbsp cooked spinach, squeezed dry and finely chopped (green)
- Microgreens
- Fresh chives, finely snipped
- Smoked paprika
- Flaky sea salt
Instructions
- Slice hard-boiled eggs in half lengthwise. Carefully remove yolks and place in a medium bowl.
- Arrange egg whites on a platter.
- Mash yolks with mayo (or Greek yogurt), Dijon mustard, salt, and pepper until smooth. Taste and adjust seasoning.
- Split yolk mixture evenly into 3 small bowls.
- Pink: Add beet puree → mix until uniform.
- Orange: Add carrot puree → mix until smooth.
- Green: Fold in spinach → mix gently.
- Spoon or pipe each color into the egg white halves.
- Sprinkle smoked paprika on orange eggs, microgreens or chives on green eggs, and leave pink eggs plain or lightly salt.
- Cover loosely and refrigerate at least 30 minutes to let flavors meld and filling set.
Notes
- Slightly older eggs peel more easily.
- Add 1 tsp baking soda to boiling water for smoother peeling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 1g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 160mg
Keywords: Rainbow Veggie Deviled Eggs, deviled eggs, picnic food, spring recipes