Beet Deviled Eggs
These beet deviled eggs are an elevated version of the classic dish with a natural pink color made from pickled beets. Hard-boiled eggs are submerged in a homemade pickled beet brine, then sliced and filled with a creamy yolk mix made of egg yolks, mayonnaise, dijon mustard, chives and salt & pepper.
They’re such a pretty appetizer to serve at your next gathering, or a delicious snack or side dish for any night of the week.
While this recipe comes together in just a few simple steps, it does take a few hours to dye the eggs. The longer the eggs sit in the beet juice, the brighter and more flavorful they’ll become.
I left my eggs submerged for about 4 hours for a slightly pickled flavor, but still a rich pink color.
Ingredients for Beet Deviled Eggs
Below are the main ingredients you’ll need to make these delicious deviled eggs.
- Beets– I chose to make my own pickled beet brine with beets, apple cider vinegar, water, salt and sugar. You can easily save a step by buying a jar of pickled beets.
- Eggs– this recipe is good for 6-8 hard boiled eggs
- Mayonnaise– any variety will work
- Mustard: Dijon mustard is my go-to for a creamy kick
- Fresh Dill & Chives: for added flavor
1. Prepare the pickled beets
Bring the peeled & chopped beets to a boil with water, apple cider vinegar, sugar and salt. Let the beets simmer for about 25-30 minutes.
2. Dye the hard-boiled eggs
Once the beet brine is cooled, submerge the hardboiled eggs fully in the beet juice. The longer they sit, the richer the color. I chilled mine for 4 hours to get the color pictured.
3. Prepare the deviled egg filling
Once you’re ready to serve, remove the eggs from the beet juice and slice them in half lengthwise. Remove the yolks and transfer them to a small bowl with the mayo, mustard, chives, and salt & pepper. Mash together until smooth
4. Fill the eggs
Using a ziplock bag or piping bag, fill each egg half with the deviled egg mix. Garnish with chives, dill and crushed black pepper.
Prepare ahead of time
This recipe can be made in advance if you wanted to submerge the eggs in the beet juice the night before serving, and prepare them the following day.
I prefer to serve them at room temperature, but leftovers will stay good in the fridge for up to 4-5 days. You can serve leftovers cold, or leave them out for 20-30 minutes before serving.
Skip the pickling step
To save time, you can use a 16 oz jar of pickled beet juice and add it to a bowl with about 1-2 cups of water instead of pickling your own.
If you don’t want the pickled flavor and only want the bright pink color, you can submerge the eggs in 3 cups of store-bought 100% beet juice instead for at least 2 hours.
These beet deviled eggs are so flavorful and delicious, you guys are going to love them!
Other beet recipes to try:
Roasted Beet Hummus with Za’atar Pita Chips
White Bean Beet Burgers
Roasted Beet Kale Salad
Beet Pickled Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 3 tbsp mayonnaise
- 2 tbsp fresh chives
- 1 tsp dijon mustard
- Salt & pepper
Pickled Beet Brine
- 1 large beet, peeled and quartered
- 3 cups water
- 3/4 cups apple cider vinegar
- 1/2 tsp salt
- 1 tbsp sugar
Top with
- Chives, dill, crushed black pepper
Directions
Recipe Notes- To save time, you can use a 16 oz jar of pickled beet juice and add it to a bowl with about 1-2 cups of water instead of pickling your own. If you don't want the pickled flavor, submerge the eggs in 3 cups of store-bought 100% beet juice instead.
- Add the chopped beet to a pot with the 3 cups water, apple cider vinegar, salt and sugar. Bring it to a boil then reduce the heat, cover the pot and let it simmer for about 25-30 minutes.
- Let the mixture cool completely then transfer it to a bowl. Submerge the peeled hard boiled eggs in the beet juice, making sure they’re fully covered. Refrigerate for 3-4 hours, or even overnight if prepared ahead of time. The longer they sit, the richer the color and pickled flavor. I chilled mine for 4 hours.
- To prepare the deviled eggs, remove the eggs from the beet juice and slice them in half lengthwise. Remove the yolks and add them to a bowl with the mayonnaise, mustard, chives, and a pinch of salt & pepper to taste. Mash together until smooth.
- Transfer the yolk mix into a ziplock bag with a hole cut in the bottom corner, or piping bag, and fill each half of the eggs. You can also use a small spoon to scoop the mix into each egg half. Garnish with fresh chives, dill and crushed black pepper
- Leftovers can be refrigerated for up to 4 days and served cold or at room temperature.
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