Sous Vide Deviled Eggs (Beet-Colored Version)

These vibrant pink deviled eggs are a beautiful addition to your Easter brunch table. Cooking the eggs sous vide ensures perfectly set whites and creamy yolks, while the beet marinade gives them their natural spring color.

Ingredients

• 6 large eggs
• 250 ml fresh beet juice (or blended cooked beet with water, strained)
• 1 tablespoon white wine vinegar
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• ½ tablespoon white wine vinegar (for filling)
• Pinch of cayenne pepper
• Salt and black pepper, to taste
• Optional garnish: finely chopped chives or a light sprinkle of paprika

Equipment:

Sous vide Stick
Vacuum sealer
Vacuum bags
Slotted spoon
Piping bag or resealable bag

Instructions

Cook the eggs sous vide

Preheat the water bath to 75°C.

Carefully place the eggs directly into the water bath (no bag needed). Cook for 60 minutes.

Once done, transfer the eggs immediately to an ice bath and let them cool for 10–15 minutes. Peel carefully under running water.

Prepare the beet marinade

In a bowl, mix the beet juice with 1 tablespoon white wine vinegar.

Place the peeled eggs in the mixture, ensuring they are fully submerged. Cover and refrigerate for at least 3 hours, or up to 24 hours for a deeper pink color.

The longer they marinate, the more intense the color will become.

Make the filling

Remove the eggs from the marinade and pat dry.

Slice each egg in half lengthwise. Carefully remove the yolks and place them in a bowl.

Mash the yolks with mayonnaise, Dijon mustard, white wine vinegar, cayenne pepper, salt, and pepper until smooth and creamy.

Transfer the mixture to a piping bag.

Assemble

Place the pink egg whites on a serving plate. Pipe the yolk mixture neatly into each half.

Garnish with chopped chives or a light sprinkle of paprika.

Serving suggestion

Serve chilled as part of an Easter brunch table alongside fresh bread, smoked salmon, and seasonal spring vegetables.