Beet Deviled Eggs
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Make the most stunning appetizer ever with this recipe for Beet Deviled Eggs! Bright pink on the outside with a creamy filling inside, these beet pickled deviled eggs are both beautiful and delicious. They’re perfect for picnics, parties or Easter dinner!
Table of contents
If you’re a huge deviled egg fan like me, then you have to try these beet-pickled deviled eggs! They’re my favorite deviled eggs, in both taste and presentation.
Soaking the hard boiled eggs in pickled beet juice adds another tangy layer of flavor to the deviled eggs, and of course, it’s what gives them their signature bright pink color. I recommend pickling the eggs for 24 hours before turning them into deviled eggs. This will give them the bright color that you see in the pictures throughout this post.
These deviled eggs are the most perfect appetizer for an Easter meal, but they’re also delicious year-round! You better believe that these will be making an appearance at spring picnics and summer parties around my house.
Ingredients
- Pickled beet juice – you’ll want to start this recipe by pickling beets. Follow this easy step-by-step guide to make pickled beets at home. You can do this up to 6 weeks ahead of making the deviled eggs. You can serve the pickled beets on toast with ricotta or cottage cheese, in salads, or in a wrap, sandwich or grain bowl. Once you’ve used all of the pickled beets, store the liquid in the jar, in the fridge, to make these eggs.
- Hard boiled eggs – follow this easy guide for how to hard boil eggs. You can cook the eggs and peel them up to 2-3 days in advance. Store them in the fridge until you’re ready to make this recipe.
- Mayonnaise
- Dijon mustard – I love the sharp taste of dijon paired with the tangy beet-pickled eggs, but feel free to use yellow mustard if you’d like a more traditional deviled egg filling.
- Salt + black pepper – to season the filling.
- Chives (optional) – to garnish the beet deviled eggs.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Make pickled beets and hard boiled eggs. Before making these deviled eggs, you’ll first need to pickle beets and make hard boiled eggs. You can make the pickled beets up to 6 weeks ahead of time. Follow this easy step-by-step guide to make pickled beets. Once all of the beets are gone, save the liquid in the the fridge, until you’re ready to make the deviled eggs. You can cook, peel and store the hard boiled eggs in the fridge up to 3 days in advance. Follow this easy guide for how to hard boil eggs. Once you peel and boil the eggs, place them in the pickled beet liquid in the jar. Make sure the eggs are completely covered in the liquid. If you need to, you can add a little bit of water to completely cover the eggs. Store the eggs in the pickled beet juice in the fridge for 24 hours.
- Slice the eggs in half. After 24 hours in the pickled beet juice, use a slotted spoon to remove the eggs and slice them in half lengthwise.
- Remove the yolks from the whites. Use a spoon to remove the egg yolks from the egg whites, and place the yolks in a medium bowl.
- Prepare the filling. Mash the egg yolks into a coarse crumble with a fork, then add the mayonnaise, dijon mustard, salt and pepper. Stir to combine everything.
- Fill the egg whites. Use a spoon, or piping bag, to fill the egg white halves (that are now pink!) with the egg yolk mixture. Transfer the eggs to the refrigerator to chill for 15-20 minutes before serving. Optionally garnish with diced fresh chives, chopped fresh parsley, fresh dill, or cracked black pepper.
Recipe tips
- The longer you soak the hard boiled eggs in the pickling liquid, the brighter the color of the egg whites. I recommend 24 hours for a bright, vibrant pink egg. You can reduce the time down to 8 hours, but I wouldn’t do anything less or you won’t get the bright pink color. I also wouldn’t recommend any longer than 24 hours, or the beet pickle flavor of the eggs will become too strong.
- You can make beet deviled eggs ahead of time and store them in an airtight container in the refrigerator up to 24 hours. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- If you want your filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- For easy to peel hard boiled eggs, always add 1 teaspoon of baking soda to the boiling water, before adding the eggs. Check out the images from my experiment on how to hard boil eggs to see what a difference it makes. Plus this article is full of awesome tips and tricks!
- This recipe is naturally gluten free and keto. Each deviled egg contains less than half a carb.
Additions and substitutions
This recipe is made with a classic deviled egg filling, but you can easily add to it, to make your own favorite deviled egg recipe! Try any of these additions and variations on some of the eggs, so you have a variety to try.
- Add bacon – finely chopped cooked bacon, or bacon bits, can be added to the filling and/or sprinkled on top of the deviled eggs.
- Add spice – to make spicy beet deviled eggs, add a teaspoon of Tabasco, or another hot sauce, to the filling. For a real kick of spice, combine cayenne pepper with paprika and sprinkle that on top.
- Add vinegar – the secret ingredient to my neighbors deviled eggs is salad vinegar. Drizzle in 1 teaspoon salad vinegar, or apple cider vinegar, to the filling for a burst of flavor and acidity.
- Add lemon juice – for an acidic tang, add 1 teaspoon fresh-squeezed lemon juice to the filling.
- Substitute avocado – to make avocado beet deviled eggs, use 2 tablespoons smashed avocado and 2 tablespoons mayonnaise. Or for a healthier filling, that’s still super creamy, omit the mayonnaise altogether and just use 4 tablespoons smashed avocado. This substitution will make the filling slightly thicker.
- Substitute greek yogurt – for another healthier filling option, use plain greek yogurt instead of mayonnaise.
What to serve them with
Beet deviled eggs are the perfect party food! You can make them ahead of time, they’re easy to share, and everyone loves them.
They’re perfect for a picnic paired with cucumber sandwiches, or served as a delicious snack. They’re also great for serving at an epic brunch, paired with any of these recipes.
- Cheesy Bacon Crescent Rolls
- French Crepes
- As part of a Bagel Bar
- Cranberry Brie Ham Sliders
- Low Carb Blueberry Muffins
You can also make them part of your Easter dinner. To make an epic Easter meal, add all of these recipes to your menu!
- Honey Baked Ham
- Scalloped Potatoes
- Roasted Carrots
- Beet Salad – a great way to use the pickled beets!
- Smashed Broccoli
- Garlic Lemon Green Beans
More egg recipes
Eggs are a great source of lean protein, as well as vitamins and minerals. They’re a nutritious, low calorie food and an excellent addition to your weekly menu. Serve any of these egg recipes as breakfast, lunch or a healthy snack!
Beet Pickled Deviled Eggs
Ingredients
- 6 hard boiled eggs, click link for the recipe
- 2 cups pickled beet juice, click link for the recipe
- 4 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Make pickled beets and hard boiled eggs.
- Before making these deviled eggs, you’ll first need to pickle beets and make hard boiled eggs. You can make the pickled beets up to 6 weeks ahead of time. Follow this easy step-by-step guide to make pickled beets. Once all of the beets are gone, save the liquid in the the fridge, until you’re ready to make the deviled eggs.
- You can cook, peel and store the hard boiled eggs in the fridge up to 3 days in advance. Follow this easy guide for how to hard boil eggs.
Prepare the deviled eggs.
- Once you peel and boil the eggs, place them in the pickled beet liquid in the jar. Make sure the eggs are completely covered in the liquid. If you need to, you can add a little bit of water to completely cover the eggs.
- Store the eggs in the pickled beet juice in the fridge for 24 hours.
- After 24 hours, use a slotted spoon to remove the eggs from the beet brine.
- Gently slice each of the eggs in half lengthwise with a sharp knife.
- Remove the yolks from the eggs and place them in a medium bowl. Mash the yolks of the eggs into a small crumble with a fork.
- Add the mayonnaise, dijon mustard, salt and pepper. Stir to combine all of the ingredients.
- Spoon or pipe the filling into the egg white halves.
- Transfer the eggs to the refrigerator to chill for at least 15-20 minutes before serving.
- Optional: garnish the deviled eggs with a sprinkling of fresh chopped chives, parsley or cracked black pepper, if you’d like.
Notes
Nutrition Facts
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