Beet-Dyed Deviled Eggs with Avocado Oil Mayo

  • Keto
  • Paleo
  • Whole30
  • Dairyfree
  • Glutenfree
  • Snack
  • Appetizer
  • Avocado Oil
  • Serving
Key Ingredients

Naturally dyed pink with beet juice, these deviled eggs would make a lovely spring-themed appetizer, especially when garnished with heart-shaped microgreens. The piped filling gets its delicious flavor from homemade avocado oil mayo made with Nutiva's 100% Pure Organic Avocado Oil! Once you try this heart-healthy mayo, you’ll find it hard to go store-bought again. This recipe is paleo and Whole30 compatible.



  • 1 ¼  cup Organic Avocado Oil

  • 1 egg

  • 2 tbsp lemon juice

  • ½ tsp spicy brown mustard

  • ½ tsp paprika

  • ½ tsp salt


  • 4 tbsp avocado oil mayo

  • 6 hard boiled eggs, peeled

  • 1 tsp spicy brown mustard

  • 1-2 dashes hot sauce, to taste

  • ½ tsp salt

  • ¼ tsp black pepper 

  • Paprika and microgreens, to garnish

  • 1.5 cups of reserved beet stock, from boiled beets


To make the avocado oil mayo:

  1. Blend egg, salt, mustard, and 1/4 cup of the avocado oil with an immersion blender until the mixture starts to thicken.

  2. Very slowly stream in the remaining cup of avocado oil as you continue to blend

  3. Once the mayo has thickened, incorporate the lemon juice and paprika.

To make the deviled eggs:

  1. Pour beet stock over hard boiled eggs until they’re submerged, and let sit for one hour to dye them pink.

  2. Slice eggs in half and remove the yolks, setting aside in a bowl.

  3. To make filling, mash yolks with avocado oil mayo, mustard, hot sauce, salt, and pepper until smooth.

  4. Pipe filling into the egg halves, and garnish with microgreens and a dusting of paprika, if desired.

Related Products

We use cookies to ensure that we give you the best experience on our website. If you continue, we will assume that you understand this. Learn more