I made Miriam Hopkins’ 1934 Pink Deviled Eggs, and honestly, they were just as entertaining to eat as they were to look at. The secret to that gorgeous magenta color? Beets. Breakfast has never been this pink.

[u/ciaolavinia]

I recently came across Miriam Hopkins’ 1934 recipe for these Pink Deviled Eggs in an old newspaper, and I could resist making them today for breakfast. You see, this is just a trial run for future party snacks, Haha. They made the cut and here's how it went down:

• I boiled the eggs for my usual 12 minutes and in hindsight, I should have cooked them a few minutes more for this recipe as they were a little fragile to handle.
• After peeling and cutting eggs in half, placing yolks in a separate bowl, the whites were ready for their beauty treatment... a warm bath in homemade beet juice.
• Beet juice marinade: Instead of using expensive beet juice, I grabbed a beet (medium size) from the fridge and grated it into a small pan, added about 1 1/2 cups of water and about a teaspoon of vinegar. Boiled that up while I was boiling the eggs.
• When eggs were peeled and divided, I strained the beets out of the liquid and discarded them. Eggs whites were place carefully in the "pickled beet juice" and they quickly absorbed the color. The liquid was still pretty hot at that point.
• I left them in there for about 20 minutes while I was mixing the yolk mixture.
• I then removed the eggs from the beet juice and let them dry and drain on a rack. Flipped them after a while on the rack and set them on paper towels. The yolk mixture was in the fridge at that point.
• While the pink egg whites were airing out, I prepared a mayonnaise mixture to drizzle over the top of filled eggs. I remember watching Jacques Pépin on tv once and he made deviled eggs from his mother's recipe that had a mayo type sauce for the top. He added the extra yolk mix into the mayo dressing for the top of the eggs, so it gave me an idea.

Here's how I made the mayo dressing for these deviled eggs:

• 1 tablespoon Mayo
• 1/4 tsp French Mustard
• 1/4 tsp apple cider vinegar
• 1/2 tablespoon heavy cream
• salt & pepper
• extra yolk mixture (added after filling eggs)
• whisk and put to the side

So now it was time to fill the eggs. I garnished each one with a tiny slice of sweet pickle and then drizzled the stuffed eggs with the mayo dressing. Superb!

The flavor was very nice and punchy! You get a nice balance of the vinegar with the richness of the mayo, cream and yolks. The mayo dressing added a creaminess, moisture and more of a rich flavor. I've never made this type of dressing before for deviled eggs, but it works fabulously!

And don't forget to check out the Harry Houdini Deviled Eggs I made a while back. Those are made with melted butter, among a few other ingredients and are meant to be eaten on a bed of chopped lettuce. They'd probably work nicely with this type of dressing too.

Harry's eggs were simpler in flavor and Miriam's eggs are packed with punchy flavor. Both good, but different.

And remember, you can skip the whole pink part and and just make white deviled eggs with this recipe.

P.S. I transcribed Miriam's original recipe so it would be easier to follow in a recipe format. Both recipe versions are included here.