Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs

Photo: Gayle McLeod

When I’m stumped on what appetizer to make for Easter, my default is always a platter of these beet pickled deviled eggs. They’re essentially my all-time favorite classic deviled eggs recipe but stained to a beautiful, eye-catching red.

This recipe feels like a celebration of bright and fresh spring colors, not to mention, eggs are a prime ingredient for the spring season (hello egg salad). So do yourself a favor and stock up on eggs this season to make deviled eggs and so much more!

Beet Pickled Deviled Eggs Ingredients

The basis of this appetizer is all about nailing the perfect set of boiled eggs. If you need some guidance, check out my post on how to make hard-boiled eggs. Once you’ve got that down, here are the rest of the ingredients you’ll need.

For the deviled eggs: It’s a simple combination of hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. For the beet staining: There’s not much to these beautiful beet stains. Just beets, water, apple cider vinegar, and salt!

Find the complete recipe with measurements below

How To Make Pickled Beet Deviled Eggs

Make the beet mixture. Add the sliced beet, water, vinegar, and salt to a pot over medium heat. Then simmer for 20 to 25 minutes covered, until the beet is soft and tender.

Stain the eggs. Let the beet mixture cool before transferring it to a large bowl. Submerge the peeled eggs into the mixture, then chill them for at least 2 hours.

Helpful tip: If you want a thicker red coloring around your eggs, chill them overnight! Otherwise, it will be a thinner red line after 2 to 3 hours. Also, note that the red line will be more distinct as soon as you cut the eggs. The longer the eggs sit out once prepared, the softer and more “feathered” that line becomes.

Slice the eggs. Remove the eggs from the mixture, pat dry, and slice them in half lengthwise. Scoop the yolks into a small bowl and place the egg whites on a plate.

Make the egg filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it’s perfectly smooth.

Complete the deviled eggs! Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then sprinkle sliced chives on top for the final touch! And if you need a platter suggestion, I’ve got one linked in the recipe notes below.

Storage Tips

The beauty of deviled eggs is that they can be made a day in advance! Assemble the eggs (without the chives) and store them in an airtight container in the fridge. And if you’re proactive, make the boiled eggs two days in advance and the filling the day of.

As for leftovers, they will keep for up to two days in the fridge.

More Deviled Eggs Recipes

Deviled eggs always make for the best party appetizer. So keep it interesting with these deliciously fun flavor variations!

Avocado Deviled EggsSmoked Salmon Deviled EggsSpicy Deviled EggsBacon Deviled Eggs

I hope you and your guests love these beet pickled deviled eggs! Be sure to let me know how they turned out in the comment box below.

Beet Pickled Deviled Eggs

5 from 6 votes Prep: 25 minutes Cook: 25 minutes Chill Time: 2 hours Total: 2 hours 50 minutes Servings: 12 deviled eggs Author: Lisa BryanPrintPinReviewSaveSaved

Description

Step up your appetizer game with beet pickled deviled eggs! They’re stained to a beautiful red, taste delicious, and are perfect for Easter.

Ingredients  

For the Deviled Eggs

6 hard boiled eggs3 tablespoons mayonnaise1 teaspoon Dijon mustard1 teaspoon apple cider vinegarsalt and pepper, to tastepaprika, for garnish

For the Beet Staining

2 medium beets, peeled and sliced3 cups water1 cup apple cider vinegar1 teaspoon kosher salt

Instructions 

Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender. Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they’re completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color. Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish.

Lisa’s Tips

Please watch the measurements on the vinegar, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well. If you’re in need of a platter to display your deviled eggs, this ceramic one is beautiful. And if you’re transporting them, this travel carrier is great. 

Nutrition

Serving: 2deviled eggs halves | Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 266mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg Course: Appetizer, Snack Cuisine: American Keyword: beet deviled eggs, pickled beet deviled eggs

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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