Beet Pickled Deviled Eggs

Recipe ingredients

One of the best things about beet pickled deviled eggs is that they call for mostly pantry ingredients and are inexpensive to make!

Beet pickled eggs ingredients

• Eggs: You’ll need six large eggs to get 12 beet pickled deviled eggs, but this recipe can be easily doubled.
• Beet: You’ll just need one medium-sized beet to get that bright pink color.
• Brown sugar: Brown sugar adds a bit of sweetness to balance the flavors of the brine.
• White wine vinegar: I like white wine vinegar for its mild flavor, but you could use apple cider vinegar as a substitute.
• Kosher salt: Salt balances and enhances the other flavors in the pickling liquid.
• Spices: I use yellow mustard seeds, cloves and one bay leaf. But feel free to use other spices you might have on hand such as black peppercorn, cumin seeds and coriander seeds.

Deviled eggs ingredients

• Beet pickled deviled eggs: The yolks of the pickled eggs are mixed with the following ingredients to create a flavorful filling.
• Mayonnaise: Don’t get carried away with the mayo — you’ll need just three tablespoons for a smooth and creamy filling!
• Dijon mustard: Dijon balances the richness of the egg yolks and mayo.
• Lemon juice: Lemon juice brightens the flavor of the filling.
• Prepared horseradish: The horseradish is subtle, but adds a zesty kick. If you’re not a fan, check out some of our favorite horseradish substitutes for alternatives.
• Kosher salt: Add salt to the filling and top each deviled egg with a sprinkle as well.
• Fresh dill: Dill adds a nice pop of freshness and color to complete the beet pickled deviled eggs!

Step by step instructions

These beet pickled deviled eggs look impressive, but are actually incredibly easy to make!

Step 1: Dice the beets and boil in water. Cook for about 15 minutes or until the beets are fork tender.

Step 2: Make the pickling liquid. Add the remaining water, brown sugar, vinegar, salt and spices to the beets. Cook an additional minute or until the sugar dissolves. Transfer to a large jar.

Step 3: Pickle the eggs. Hard boil the eggs, allow them to cool and then peel. Place the peeled eggs in the pickling liquid and refrigerate for 24 hours.

Step 4: Prepare the eggs. Cut the eggs in half and transfer the yolks to a mixing bowl.

Step 5: Make the filling. Combine the yolks with the mayo, dijon mustard, lemon juice, horseradish and salt. Mix and mash until smooth.

Step 6: Fill the eggs. Spoon the yolk mixture into the eggs (or use a piping bag) and garnish with fresh dill.

Storage and make ahead

Leftover beet pickled deviled eggs can be stored in an airtight container in the fridge for up to two days.

To make this spring appetizer ahead of time, I recommend making the beet dyed eggs two days in advance and deviling the eggs only one day in advance. Make sure to store in the fridge in a covered container.

Another option (and my preference) is to halve the eggs and make the filling a day in advance, but store them separately until ready to serve. To make it even easier, store the filling in a piping bag and fill the eggs before serving.

Expert tip: If you’re all about the presentation, wait to slice the eggs and make the filling right before serving. The bright pink line around the egg will be more distinct right after cutting. It will become softer and less vibrant the longer the cut eggs sit.

Expert tips and tricks

• Follow the cooking time for hard boiled eggs. Overcooking your eggs can result in rubbery whites and yolks that are dry and chalky.
• Don’t skip the ice bath. Transfering the eggs to an ice bath stops the cooking process and makes them much easier to peel.
• If you want that filling piled high, make an extra egg. Discard (or eat) the extra hard-boiled egg white and add the extra yolk to the filing for a more generous filling to egg ratio in these beet pickled deviled eggs.
• Adjust to taste. All of the ingredients in the filling can and should be adjusted to taste. Want a sharper taste? Add more prepared horseradish. More tang? Squeeze in a bit more lemon juice.

Tips for peeling eggs: Nothing can ruin the look of your eggs quite like an uneven peel. While there are a million kitchen hacks for peeling eggs, I always go with a simple method. Gently (the gently part is important!) tap and roll the egg on your counter to create cracks all over the surface. Peel under cold running water.

Recipe variations

• Add more spice. For an even more flavorful pickling liquid, consider using additional spices. Some great options include black peppercorns, cumin seeds, coriander seeds, star anise and juniper berries.
• Switch up the toppings. Instead of dill, try chopped green onions or chives. Or add some crunch to your beet pickled deviled eggs with fried onions or shallots.
• Add some heat. Try adding red pepper flakes to the pickling liquid for a spicy kick!

This beet pickled deviled eggs recipe would be wonderful served with Reverse Sear Rack of Lamb for dinner and Spiced Coconut Carrot Cake Cupcakes for dessert. And for more spring appetizers perfect for Easter, make sure to give these recipes a try:

• Smoked Deviled Eggs
• Grilled Radishes + Herb Butter Baguette
• Grilled Stuffed Mushrooms

Beet Pickled Deviled Eggs Recipe

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5 from 1 review

• Author: Brit Kapustina
• Total Time: 24 hours 45 minutes
• Yield: 12
• Prep Time: 30 minutes
• Pickling Time: 24 hours
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Pickling
• Cuisine: Global

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Ingredients

Beet Pickled Eggs

• 6 large eggs
• 1 medium beet, peeled and diced
• 2 cups (480 ml) water, divided
• ⅓ cup (70 grams) brown sugar
• ½ cup (120 ml) white wine vinegar
• 1 teaspoon kosher salt
• ½ teaspoon yellow mustard seeds
• 6 whole cloves
• 1 bay leaf

Deviled Egg Filling

• 3 tablespoons (40 grams) mayonnaise
• ½ tablespoon dijon mustard
• 1 teaspoon lemon juice
• ½–1 teaspoon prepared horseradish
• Kosher salt to taste
• Fresh dill, chopped (to garnish)

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Instructions

1. Hard boil the eggs. Place the eggs in a pot and cover them with cold water by at least 1 inch (2.5 cm). Bring the water to a boil over medium-high heat. As soon as the water is boiling, remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Immediately transfer the eggs to a bowl of ice water. Allow to cool completely and then peel.
2. Make the pickling brine. Place the diced beet and 1 cup (240 ml) of water in a small saucepan. Bring to a simmer over medium heat. Reduce heat slightly and cook for 15 minutes or until the beets are fork-tender. Add the remaining ingredients: remaining 1 cup (240 ml) water, brown sugar, white wine vinegar, salt, mustard seeds, cloves and bay leaf. Cook for an additional minute, or until the sugar dissolves. Allow to cool to room temperature.
3. Pickle the eggs. Transfer the cooled pickling liquid to a 32 oz (950 ml) jar or container. Place the peeled eggs in the brine, cover and refrigerate for 24 hours.*
4. Make the filling. Remove the eggs from the brine and cut in half lengthwise. Transfer the yolks to a mixing bowl and add the remaining filling ingredients: mayonnaise, dijon mustard, lemon juice, prepared horseradish and salt. Mash and mix with a fork until smooth.
5. Fill the eggs. Using a spoon or piping bag fitted with a wide round tip, fill the eggs with the deviled yolk mixture. Garnish with fresh dill and enjoy!

Notes

Brining Time: The eggs should be left in the pickling liquid for at least 8 hours to get the beautiful pink color. They can be pickled for up to 48 hours, though the entire egg might turn pink by this point. The deviled eggs pictured here were left in the brine for about 18 hours.

Storage: Deviled eggs can be stored in a sealed container in the refrigerator for up to two days.