Looking to add a pop of color and flavor to your Fourth of July spread? These creamy avocado & beet dyed deviled eggs are the ultimate patriotic food upgrade. Vibrant pink outsides thanks to beet brine and a silky green filling made with ripe avocado, lime, and a hint of garlic—these eggs are as festive as they are irresistible. They’re perfect as part of your 4th of July fingerfood lineup and bring a little extra wow-factor to any cookout or party platter.
Creamy Avocado & Beet Dyed Deviled Eggs
Prep Time 30 minutes mins
Cook Time 12 minutes mins
Total Time 42 minutes mins
Course Appetizer
Cuisine Mediterranean, Mexican
Servings 12 deviled eggs (24 halves)
Medium saucepan (for boiling eggs)
Large jar or container (for beet dye brine)
Mixing bowl
Fork or hand mixer (for mashing the filling)
Piping bag or zip-top bag (for a tidy presentation)
Slotted spoon
- For the dyed eggs
- 12 large eggs
- 1 medium cooked beet sliced
- 1 ½ cups water
- ¾ cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- For the filling
- 2 ripe avocados
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- Juice of 1 lime
- 1 garlic clove minced
- Salt and pepper to taste
- Smoked paprika optional, for garnish
- Fresh chives or microgreens optional, for garnish
Boil the eggs
Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes. Transfer to an ice bath to cool completely.
Make the beet dye
In a large jar or bowl, combine water, vinegar, sugar, salt, and sliced beet. Stir to dissolve and let it sit for about 15 minutes.
Peel and dye the eggs
Peel the cooled eggs and place them in the beet brine. Let them soak for at least 2 hours in the fridge (or overnight for a deeper hue). Rotate occasionally for even coloring.
Halve and prep the filling
Slice the dyed eggs in half lengthwise and remove yolks to a mixing bowl. Add avocado, mayo, mustard, lime juice, garlic, salt, and pepper. Mash or blend until smooth and creamy.
Fill the eggs
Transfer filling to a piping bag and pipe into the egg whites. Garnish with a dusting of paprika and some chopped chives or microgreens if using.
