Beet Pickled Deviled Eggs

Beet pickled deviled eggs are a flavor-packed dish to serve at your next dinner party that make for the prettiest appetizer!

Beet Deviled Eggs

These 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.

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

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Course: Sides, Appetizers

Servings

12

deviled eggs

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

NOTES:
1- To save time, you can use 16 oz jar of pickled beets (both the liquid and beets) and add it to a bowl with about 1-2 cups of water instead of pickling your own.
2- If you don’t want the pickled flavor, submerge the eggs in 3 cups of store-bought 100% beet juice instead.

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

• 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.

Did you make this recipe?

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