Bright and Tangy Deviled Eggs

Ready in 30 min
Serves 24 portions
Created By: Rachel Zemser


  • 2 sachets of Pixo Pearls - Original
  • 6 eggs
  • 2 cups of beet juice
  • ¼ cup mayonnaise
  • 1 tbsp milk
  • 2 tsp Gingras XO Apple Cider Vinegar
  • 1 tsp fresh dill, chopped
  • 1 tsp paprika
  • 1 tsp mustard powder (or 1½ tsp Dijon mustard)
  • 1 tbsp capers
  • Salt and freshly ground black pepper, to taste


  1. Put 6 eggs in a pot; cover with cold water. Bring to a simmer, then remove from the heat, cover and let sit 10 minutes. Drain, cool and peel. Halve lengthwise and scoop out the yolks.
  2. Mash the yolks with a cup of mayonnaise, 1 tablespoon of milk, and ½ a tsp of mustard powder (or 1½ tsp Dijon mustard) and fresh dill.
  3. Season the yolk puree with salt and pepper to taste.
  4. Soak the egg white halves in the beet juice for ten minutes (or longer for a darker pink color).
  5. Using a pastry bag and decorative tip, pipe the egg yolk puree into the egg white cup.
  6. Garnish the deviled egg with capers, Pixo Pearls and paprika.
  7. Variations: ½ tsp of dried dill can be used to replace fresh dill.
  8. Dijon mustard or mustard powder can be used.
  9. Vary the flavor with other fresh or dried herbs like chipotle chili powder or finely chopped green onions.