Description
This beet-pickled deviled egg recipe is a fun, vibrant, and delicious twist on classic deviled eggs—perfect for any occasion, but especially for Easter and spring gatherings! Enjoy!
Ingredients
For the Pink Beet Marinade (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 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 Marinade
- 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 (I marinated these eggs in the above pictures for about 14 hours, overnight).
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
- 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.
Notes
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! Since I ended up with 8 good eggs, the nutritional label for this recipe is made for 8 servings (2 halves per serving).
