Beet Pickled Deviled Eggs are a gorgeous twist on deviled eggs. Naturally dyed with beet and quick pickled for a little bite of acidity. It takes that ol’ deviled egg recipe to the next level.
Quick pickling takes less than two hours, but the longer you let the eggs pickle the more pink they’ll get. I like just a slight color so two hours is the perfect amount of time.
I truly love making these for any occasion because they’re so impressive looking, but Easter is when this is the star appetizer.
Beet Pickled Deviled Eggs
- 6 whole Large Eggs
- 2 whole Red Beets, stems trimmed, peeled and quartered
- 2 cups Red Wine Vinegar
- 2 cups Water
- 1/4 cup Sugar
- 1 tablespoon Kosher Salt
- 1/4 cup Mayonnaise
- 2 teaspoons Yellow Mustard
- 1/4 teaspoon Kosher Salt
- Chives, chopped for garnish
- Step 1 Gently place eggs in a medium size saucepan or pot, cover with water and heat on high until the water just begins to boil. Turn heat off and cover pot. Leave on the heated cook top. Set your timer to 13 minutes.
- Step 2 Once eggs are cooked rinse under cold water and drain. Gently place eggs in an ice bath, let sit for 10 minutes.
- Step 3 Crack egg shells and gently peel until cool running water. Place eggs in a container with a lid and set aside.
- Step 4 In a medium size saucepan add quartered beets, red wine vinegar, sugar, and 1 tablespoon of kosher salt. Bring mixture to a boil and whisk until sugar is dissolved. Turn heat off and allow mixture to cool for 10 minutes.
- Step 5 Pour beet mixture over eggs, cover and place in the refrigerator for 2 hours.
- Step 6 Drain the eggs and place on a paper towel lined cutting board. Cut eggs in half and remove yolks to a bowl. Place cut egg halves on a serving plate. Mash the yolks with a fork and mix in mayo, yellow mustard, and kosher salt.
- Step 7 Using a piping bag or spoon, evenly fill egg halves. Garnish with chopped chives. Serve and enjoy!
Savor and Enjoy!