I get lost in the thousands and thousands of captivating images and creations shared daily on Pinterest. One thing leads to another and before I know it I’m fifteen tabs deep in my web browser…

While pinning to our boards recently, I came across a beautiful food blog. On said food blog, there is a recipe for Pink Deviled Eggs, vibrant and saturated with a deep pink-purple hue.

So to continue our theme of all-things-Valentine, we made these Pink Deviled Eggs for our studio lunch (along with some extra homemade fundraiser soup made by Zach for Maggie’s school).

I share a traditional recipe for Deviled Eggs in Alabama Studio Style. While you might not pass this recipe down to your daughters, it was fun to make, look at, and eat.

Our local co-op has set up a resourceful trade program with local farmers where they provide the farmers chicken feed in exchange for fresh, farm-raised eggs. We picked up a dozen of these brown eggs and made our deviled eggs sans mayonnaise (Greek yogurt preferred – or you can make your own mayonnaise.)

Our eggs are held in a Heath Ceramics Cereal Bowl, and displayed below on a Heath Ceramics Opaque White Dinner Plate. (Explore our latest Alabama Chanin x Heath Ceramics collaboration in our Life + Sustainable Living collection.)

Thanks to Kimberley Hasselbrink at The Year in Food for sharing her recipe:

PINK DEVILED EGGS

8 medium or large pastured eggs
2 beets
1 cup reserved beet water
1 cup cider vinegar
1 tablespoon black peppercorns
3 tablespoons mayonnaise or Greek yogurt (or you can make your own homemade mayonnaise.)
1 tablespoon whole grain or Dijon mustard
1 tablespoon sweet pickle relish (We used Alabama-based Wickles Relish.)
1/4 teaspoon salt

Handful of finely chopped chives or parsley for garnish

First, cook the beets in one or two cups water until soft.

While the beets are cooking, prepare the eggs. Place the eggs in a pot and fill with cold water. Bring to a boil. When the water is boiling, turn off heat, cover and let sit for 12 minutes. Drain eggs and place in an ice bath to cool. Peel when cool.

When the beets are soft, after about an hour or so, remove from heat, reserving the liquid. Peel skins from beets.

In a wide-mouth quart jar, combine the beets with one cup of the colored water, the vinegar and the black peppercorns. Add the eggs. Let the eggs sit at least overnight. Longer sitting will more deeply color and pickle the eggs.

For the deviled eggs:

Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl. Add mayonnaise or yogurt, mustard, relish, salt and mash with a fork. Using a small spoon, scoop the mixture into the yolk cavity.

Best served soon after preparing but may be kept, covered, in the fridge until ready for use.