Beet Pickled Deviled Egg Recipes

Beet Pickled Deviled Egg Recipes

Beet-pickled deviled eggs are not only visually appealing but also have a unique flavor profile that combines the richness of deviled eggs with the tangy and slightly sweet taste of pickled beets.

Ingredients :

For the Pickled Beets:


For the Deviled Eggs:



Pickled Beets:

  1. Prepare the Brine: In a saucepan combine the white vinegar, water, granulated sugar, and salt. Bring the mixture to a boil, and stir it until the sugar and salt get dissolved.
  2. Add Beets: Add thinly sliced beets to the boiling brine. Reduce the heat to a simmer and cook for about 10-15 minutes, or until the beets are tendered.
  3. Cool and Refrigerate: Remove the saucepan from the heat. Let the beets cool in the brine. After cooling, transfer the pickled beets along with the brine to a glass jar or container. Cover and refrigerate it for at least a few hours or overnight to allow the beets to color the eggs.


Deviled Eggs:

  1. Prepare the Filling: Carefully remove the yolks from the hard-boiled eggs and place them in a bowl. Mash the yolks with a fork until smooth.
  2. Add Mayo and Mustard: Add the mayonnaise and Dijon mustard to the mashed yolks. Mix well and then you can adjust the amount of mayonnaise and mustard according to your taste preferences.
  3. Season: Season the mixture with salt and pepper to taste. Remember that the pickled beets will also contribute some flavor, so be mindful of the salt.
  4. Fill the Eggs: Using a spoon or a piping bag, fill the halved egg whites with the yolk mixture. Use a star-tipped piping bag for a decorative look and be more creative.
  5. Add Pickled Beets: Take a pickled beet slice and place it on top of each deviled egg, gently pressing it into the filling. This will give your deviled eggs a beautiful pink and tangy flavor.
  6. Garnish: Garnish each deviled egg with a small sprig of fresh dill or chopped chives for a touch of herbaceous flavor.
  7. Chill and Serve: Place the deviled eggs in the refrigerator for about 30 minutes to allow the flavors to meld and the eggs to chill. Serve cold as an appetizer or a colorful addition to a party platter.


Exit mobile version