Warm your honey's heart with these fun pink heart-shaped deviled eggs! These are fun in both pink or white!
What you'll need:
Heart egg mold(s) We recommend buying more than one so you can make more than one egg at a time (you'll the the star shape for Fourth of July too!). Purchase on Amazon.com here ($3.99)
For pink eggs: 1-2 cans of pickled beets (you'll only need the juice)
XL eggs (do not get regular or they'll be too small and won't take shape, and don't get Jumbo or they'll be too large for the mold)
Plastic storage container with lid.You want one small enough to fit the egg(s) and be covered by the liquid.
Steps:
Place your eggs carefully in a pot and add cold water to cover them by about 1/2 inch. Bring to a gentle boil over medium-high heat and cook for 8-10 minutes. Remove from heat. Using a soup spoon, carefully transfer an egg to the sink and hold under cold water. Holding the egg, crack under the water and carefully peel. Open the mold and place egg upright in the base and gentle close the top piece around it (repeat if making multiple eggs). Place molds on a plate and refrigerate for at least two hours.
For pink eggs: Open beets and pour juice into a plastic storage container.
Remove eggs from mold and place into beet juice. Cover and refrigerate 20-40 minutes, occasionally give the container a gentle shake so that the eggs can rotate.
Once the eggs have reached your desired shade, remove from beet juice (you can reuse) and carefully cut in half. Remove yolks and place them in a bowl.
Fill with your favorite deviled eggs recipe. For a super easy version, just mix yolks with a bit of Dijon mustard and mayo until creamy!
Garnish with a tiny parsley leaf (optional)
