Beet Pickled Deviled Eggs
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!
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
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.
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.
Nutrition Facts
Calories 71kcal (4%)Carbohydrates 0.4gProtein 3g (6%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 2gCholesterol 95mg (32%)Sodium 114mg (5%)Potassium 34mg (1%)Sugar 0.3gVitamin A 134mg (3%)Calcium 13mg (1%)Iron 0.3mg (2%)
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