Festive Beet-Pickled Deviled Eggs

These beet-pickled deviled eggs are a fun, vibrant, and delicious twist on classic deviled eggs—perfect for any occasion, but especially for Easter and spring gatherings! Enjoy!

A Festive and Nutritious Appetizer

It’s not a secret that eggs are one of the most nutrient-dense foods on the planet, packed with essential vitamins and minerals. In fact, in December 2024 they made it back on the FDA healthy food list, after decades of debates. However, for the best quality, opt for pasture-raised eggs from local farmers or omega-3-enriched eggs for an extra nutritional boost.

This vibrant, festive, and protein-rich appetizer isn’t just visually stunning—it’s also delicious and nourishing. Just two deviled egg halves provide 6 grams of protein, along with Vitamin D, B12, B2, zinc, and folate.

To keep this recipe truly healthy, avoid inflammatory seed oils by using homemade mayonnaise made with avocado oil or extra virgin olive oil. If you prefer a store-bought option, look for clean avocado oil-based mayo (links below).

Enjoy these beautiful, nutritious, and flavorful deviled eggs at your next gathering!

Tips & Tricks

While this recipe may seem to have multiple steps, it’s actually quite simple. There are two ways to make it, and I’ve tried both:

• The Easy Way: Use store-bought pickled beets (with clean ingredients, no preservatives) and simply repurpose the liquid to marinate the eggs (while you can enjoy the beets as a side dish).
• The “From Scratch” Way: Make your own beet pickling liquid at home. This takes a little extra effort, but it’s quick and easy—ready in about 30 minutes (and it’s cheaper).

A Few More Helpful Tips

• For the mayonnaise: I prefer homemade mayo made with extra virgin olive oil, but if you don’t have time, a store-bought avocado oil mayo works well.
• Customize the filling: This is a classic deviled egg base, but feel free to get creative! Try adding:
  • Fresh herbs (dill, chives, or tarragon)
  • Crispy bacon bits
  • Paprika (sweet, smoked, or spicy)
  • Horseradish, Tabasco, or wasabi for heat
• Always make extra eggs: If my plan is to make 6 eggs (12 halves), I always boil 8 eggs. Accidents happen, and you don’t want to come up short. If all turn out perfect—great, more for snacking!
• Don’t over-boil the eggs: Overcooked eggs develop a greenish-gray ring around the yolk. I’ll share my preferred boiling method, but feel free to use any technique that gives you firm, easy-to-peel eggs.

Ingredients

For the Pink Beet Pickling Juice (for 6-8 eggs)

• 2 cups water
• 1 cup apple cider vinegar
• 1 medium beet, peeled and diced
• 1 teaspoon salt
• 1-2 teaspoons monk fruit or allulose sweetener (or honey/maple/allulose syrup)
• 1 tablespoon mixed pickling spices (such as mustard seeds, fennel, black pepper, coriander seeds, bay leaves, juniper berries, allspice, and cloves)

For the Hard-Boiled Eggs

• 6-8 large pastured or omega-3 eggs

For the Deviled Egg Filling

• 6-8 hard-boiled egg yolks
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar (or to taste)
• 4 tablespoons mayonnaise
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Optional: a pinch of paprika for garnish (sweet, spicy, or smoked)
• Fresh dill and/or chives, for garnish

Instructions

Make the Pink Beet Pickling Juice

• In a large saucepan, combine the water, vinegar, beet, salt, sweetener, and pickling spices.
• Bring to a boil, then reduce heat and simmer for 10 minutes to extract color and flavor.
• Remove from heat and strain the liquid to remove beet pieces and spices.
• Let the marinade cool completely before using.

Prepare the Hard-Boiled Eggs

• Fill a pot with water and bring it to a boil.
• Gently lower 8 eggs into the boiling water using a spoon.
• Set a timer for 12 minutes for firm, fully cooked yolks.
• Once done, transfer eggs to an ice bath or cold running water to cool completely.
• Carefully peel the eggs once they are cool.

Pickle the Eggs

• Place the peeled eggs into a clean glass jar.
• Pour the cooled pickling liquid over the eggs, making sure they are fully submerged.
• Cover and refrigerate for at least 6 hours, or overnight for a deeper pink color (these in the pictures are pickled for about 14 hours).

Make the Deviled Egg Filling

• Remove the pickled eggs from the liquid and slice them in half lengthwise.
• Carefully scoop out the egg yolks and place them in a bowl.
• Add the mustard, vinegar, mayonnaise, salt, and pepper. Mash or mix until smooth and creamy. Adjust seasoning to taste.

Assemble & Garnish the Pickled Deviled Eggs

• Arrange the egg white halves on a serving platter.
• Fill each egg with the yolk mixture, using a spoon or piping bag for a polished look.
• Sprinkle with paprika, fresh dill, and chives.
• Chill before serving for the best flavor.

Enjoy these beautiful, nutritious, and flavorful deviled eggs at your next gathering!

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

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