This deviled eggs are easy to prepare and also an eye catchy appetizer. Sure a party pleasure. Easy to make dish using the ingredients available in our pantry. Its so colourful and attract the kids, so all kids are going to love this dish. Easy to make and tasty as well.

       This beetroot deviled eggs i have take from a D'lish Deviled eggs book and slightly modified the recipe according to my convenience. Try this dish for this Easter and make your family and friends really happy. Wishing you all a Happy Easter!!!

Beetroot Deviled Eggs/ Beeting Heart Deviled Eggs


Beetroots-3 small
Sugar- 1/4 teaspoon
Vinegar- 1/2 cup
Red Onion, minced/ finely chopped- 1 teaspoon
Mayonnaise- 1 tablespoon
Sour Cream/ Thick Yogurt- 1 tablespoon
Mustard sauce/ powder/ freshly ground mustard- 1 teaspoon
Pepper- pinch
Salt- to taste


  • Pressure cook the beetroots till soft till three to four whistles on medium flame.
  • Allow to cool and then peel the beet roots.
  • Take two beets and cut and puree them in a blender.
  • Add vinegar, sugar and 1/4 cup of drinking water with the puree and mix well.
  • Submerge the Hard boiled peeled eggs fully on the beetroot vinegar mixture.
  • Cover the bowl with lid or cling film and refrigerate for about 4 hours or overnight.
  • Cut the remaining beetroot in to small cubes and dip in vinegar and sugar mixture to pickle them.
  • Cut the pickled eggs lengthwise and refrigerate the whites till you prepare the filling.
  • In a bowl add the yellow and mash them using a backside of the fork. Then add red onion, mayonnaise, sour cream/yogurt, Mustard and mix well.
  • Season this mixture with pepper and salt.
  • Spoon in the filling inside the egg white or pipe the filling inside the egg white using piping bag/ syringe
  • Add the pickled beet root and garnish over the eggs.