1. Peel hard boiled eggs and slice in half lengthwise.
2. Remove yolks and place in a mixing bowl.
3. Drain beet juice into a glass or bowl and set beets aside.
4. Place egg whites into beet juice for 1–2 minutes, depending on how deep pink you want them.
5. Remove egg whites and drain on paper towels.
6. Mash yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
7. Spoon or pipe yolk mixture into each pink egg white.
8. Sprinkle lightly with paprika and serve.

Kid-Friendly Tips

• Let kids watch the egg whites turn pink — it feels like food science!
• Use a piping bag for a more decorative look.
• Wear aprons when handling beet juice to prevent stains.

Fun Variations

• Soak longer for a darker pink color.
• Add a little pickle relish to the yolk mixture.
• Use golden beets for a softer pastel shade.

Notes

Beet juice may stain surfaces and clothing. Prepare eggs shortly before serving for best texture. Store covered in refrigerator for up to 24 hours.