Easy Purple deviled eggs
Prep 15 mins
Cook 7 mins
Ready-in 22 mins


6 eggs
2 cups Rugani 100% Beetroot Juice
2 tbsp mayonnaise or yoghurt for a healthier option
½ tsp paprika
½ tsp Italian herbs
Fresh herbs or chives for garnish
Salt and pepper to taste


  1. In a pot, heat water until boiling point.
  2. Lower eggs into the water and reduce to slow boil.
  3. Cook for 7 minutes.
  4. Remove the eggs from the water and place them in a bowl with ice-cold water.
  5. Once cooled carefully peel the eggs. 6.Pour the Rugani 100% Beetroot Juice Blend in a bowl big enough to fit 6 eggs.
  6. Position the peeled eggs in the bowl and ensure the eggs are covered to ensure the Rugani 100% Beetroot Juice Blend stains the whole egg.
  7. Place the bowl in the fridge overnight.
  8. Remove eggs from the juice (place the leftover juice in a container and freeze to use in soups and stews).
  9. Carefully cut the eggs in half and remove the egg yolks.
  10. Place the yolks in a bowl with the mayonnaise, paprika, Italian herbs, salt and pepper. Mix well until smooth.
  11. Scoop the mixture into a piping bag and pipe it into the egg whites.
  12. Top with fresh herbs. Serve immediately

Share this Recipe