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Beet-Pickled Deviled Eggs Recipe

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4.3 from 10 reviews

These Beet-Pickled Deviled Eggs offer a vibrant twist on a classic appetizer by incorporating pickled eggs soaked in a tangy beet and apple cider vinegar brine. The eggs develop a beautiful pink hue and a subtle earthy flavor from the beets, paired perfectly with a creamy, tangy yolk filling enhanced by mayonnaise and mustard. Ideal for parties or as a colorful snack, they deliver both visual appeal and delicious taste.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Pickling Brine

  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 medium beet, peeled and quartered
  • 1 tablespoon granulated sugar
  • 2 teaspoons fine sea salt

Egg Mixture

  • 6 large hard boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Prepare the Pickling Brine: In a large pot, combine the water, apple cider vinegar, peeled and quartered beet, granulated sugar, and fine sea salt. Bring this mixture to a boil to dissolve the sugar and salt and extract color and flavor from the beet. Once boiling, remove the pot from heat and let the mixture cool slightly to prevent cooking the eggs when added.
  2. Pickle the Eggs: Pour the warm brine with the beets into a large heat-safe bowl. Immediately add the peeled hard boiled eggs and gently stir to coat. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, so the eggs develop a vibrant pink hue and absorb the earthy, tangy flavor of the pickling liquid.
  3. Prepare the Deviled Egg Filling: Remove the pickled eggs from the brine and pat dry. Slice each egg in half lengthwise carefully. Using a spoon, gently remove the yolks and place them into a medium-sized mixing bowl. Arrange the hollowed egg whites on a serving platter.
  4. Mix the Yolks: Mash the egg yolks with the back of a fork until smooth. Add the mayonnaise and mustard to the mashed yolks and combine thoroughly. Season the mixture with salt and pepper to your taste. Mix again to distribute the seasoning evenly.
  5. Assemble the Deviled Eggs: Using a spoon or a piping bag, fill each egg white half with the creamy yolk mixture. Arrange the filled eggs neatly on the platter, optionally garnishing with a sprinkle of fresh herbs or paprika if desired. Serve chilled as an attractive appetizer or snack.

Notes

  • For best color and flavor, refrigerate the eggs in the beet brine overnight rather than just 4 hours.
  • Make sure to peel the beets well before quartering to avoid gritty texture in the brine.
  • If you prefer a sweeter deviled egg, increase the sugar in the brine slightly or add a pinch of sugar to the yolk mixture.
  • These deviled eggs can be stored in the refrigerator for up to 2 days after assembly for optimal freshness.
  • Use a piping bag fitted with a star tip for a decorative fill when assembling the eggs.

Find it online: https://cheftinaskitchen.com/beet-pickled-deviled-eggs-recipe/