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Beet Pickled Deviled Eggs Recipe

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★★★★★

4.7 from 139 reviews

These Beet Pickled Deviled Eggs combine the earthiness of beets with the creamy tang of classic deviled egg filling, creating a visually stunning and delicious appetizer that’s perfect for gatherings or special occasions. The eggs are gently pickled in a vibrant beet brine, giving them a lovely pink hue and subtle sweetness before being filled with a smooth mixture of yolks, mayonnaise, mustard, and vinegar.

Ingredients

Scale

For the Deviled Eggs:

  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • Paprika, for garnish

For the Beet Staining:

  • 2 medium beets, peeled and sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon kosher salt

Instructions

  1. Prepare the Beet Brine: Add the peeled and sliced beets, water, apple cider vinegar, and kosher salt into a pot over medium heat. Cover and simmer the mixture for 20 to 25 minutes until the beets are tender.
  2. Cool and Pickle Eggs: Allow the beet mixture to cool completely, then transfer it to a large bowl. Place the peeled hard boiled eggs into the bowl, ensuring they are fully submerged in the beet brine. Chill in the refrigerator for at least 2 hours, stirring gently once or twice. For a deeper, thicker pink color, chill overnight.
  3. Prepare Egg Whites and Yolks: Remove the pickled eggs from the brine and pat dry with paper towels. Slice each egg in half lengthwise and carefully remove the yolks, placing the egg whites on a serving plate.
  4. Make Deviled Egg Filling: In a small bowl, mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy.
  5. Assemble Deviled Eggs: Spoon the yolk mixture back into the cavities of the egg whites. Garnish the filled eggs with a sprinkle of paprika and optional sliced chives for extra flavor and color.

Notes

  • Measure vinegar carefully; use 1 teaspoon as indicated, not 1 tablespoon to avoid overpowering the flavor.
  • If you prefer less vinegar tang, substitute apple cider vinegar with pickle juice for the beet brine.
  • This recipe can be made ahead; chilling overnight enhances color and flavor.
  • Use a ceramic deviled egg platter for an attractive presentation and a travel carrier if transporting the eggs to an event.

Keywords: deviled eggs, pickled eggs, beet pickled eggs, appetizer, party food, egg recipe, easy deviled eggs, colorful deviled eggs

Find it online: https://busyrecipe.com/beet-pickled-deviled-eggs-recipe/