Beet Pickled Deviled Eggs

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These beet pickled deviled eggs take on a striking pink color when plunged into a pickled beet brine. They’re a beautiful appetizer, sure to turn heads.

By Pat Bernitt
Updated on November 14, 2024
rimmed dark gray plated with pink beet pickled deviled eggs with elaborate garnishes - dill, black olive, pickled onion, chive, seasoning
Prep Time:
15 mins
Cook Time:
5 mins
Refrigerate Time:
12 hrs
Cool Time:
20 mins
Total Time:
12 hrs 40 mins
Servings:
12
Yield:
12 deviled eggs
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Ingredients

Original recipe (1X) yields 12 servings

Beet Brine

  • 1 (15 ounce) can sliced beets

  • 1/2 cup apple cider vinegar, or as needed

  • 2 tablespoons white sugar

  • 1 teaspoon salt

  • 1 teaspoon peppercorns

  • 6 large hard boiled eggs

Filling

  • 3 tablespoons mayonnaise

  • 2 teaspoons Dijon mustard

  • 1 teaspoon apple cider vinegar

  • 1 dash hot sauce (optional)

  • salt and freshly ground black pepper to taste

  • garnishes, such as radish slices, dill fronds, black olive slices, chopped chives, Everything Bagel seasoning (optional)

Directions

  1. For brine, drain beet juice into a small saucepan; set beet slices aside. Add the 1/2 cup vinegar, sugar, salt, and peppercorns, and bring to a low boil over medium heat, stirring until sugar dissolves, 3 to 5 minutes. Let cool completely, about 20 minutes.

  2. Place eggs in a jar or glass bowl just large enough that brine will completely cover eggs; pour in brine. Top up with vinegar as needed to cover eggs completely. Refrigerate, covered, for at least 12 and up to 24 hours. The longer eggs are in brine, the deeper pink they will be.

  3. Slice eggs in half lengthwise from top to bottom with a sharp knife. Remove yolks and place in a bowl. Mash yolks with a fork until smooth, and stir in mayonnaise, Dijon, the 1 teaspoon vinegar, and hot sauce; season with salt and pepper. As an option, if you have a small food processor, place all filling ingredients in it, and blend until smooth.

  4. Spoon filling evenly into egg whites or add mixture to a piping bag or resealable plastic bag with one corner clipped. Pipe mixture into egg white halves, garnish as desired, and serve.

    From the Editor

    Here's everything you need to know about how to boil eggs.

Nutrition Facts (per serving)

89 Calories
5g Fat
6g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 89
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 95mg 32%
Sodium 304mg 13%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Total Sugars 5g
Protein 4g 8%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 4%
Potassium 152mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.