What's the best way to peel hard boiled eggs?

I recommend gently tapping and rolling the eggs on your counter until cracks appear all over the surface. Then peel under cold running water.

What can I use instead of horseradish?

Not a horseradish fan? Check out our list of horseradish substitutes or use a bit of hot sauce for extra flavor. I recommend 1/2 -1 teaspoon of Sriracha or your favorite hot sauce. Don't worry - this won't make it spicy!

Can I use a different type of vinegar?

Yes! I love white wine vinegar for its mild flavor, but apple cider vinegar makes a great substitute. Using other vinegars is possible, but it may slightly alter the flavor of the beet pickled deviled eggs.

What size jar do I need?

To make six beet pickled eggs (12 beet pickled deviled eggs), you'll need a 32 ounce (950 ml) jar or container.

Beet Pickled Deviled Eggs - Whisked Away Kitchen

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

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.
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.
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.*
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.
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.