Beet Pickled Deviled Eggs

Why You’ll Love This Recipe

This recipe combines the creamy richness of traditional deviled eggs with the sweet and tangy notes of pickled beets. The result is a delightful contrast in flavors and a stunning visual appeal that will impress your guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Beet Brine:

• 1 (15-ounce) can sliced beets
• 1/2 cup apple cider vinegar
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon peppercorns

For the 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

For Garnish (optional):

• Radish slices
• Dill fronds
• Black olive slices
• Chopped chives
• Everything Bagel seasoning

Directions

1. Prepare the Beet Brine:

   • Drain the beet juice into a small saucepan; set the beet slices aside.
   • Add the apple cider vinegar, white sugar, salt, and peppercorns to the saucepan.
   • Bring the mixture to a low boil over medium heat, stirring until the sugar dissolves.
   • Remove from heat and let it cool completely, about 20 minutes.

2. Marinate the Eggs:

   • Place the hard-boiled eggs in a jar or glass bowl just large enough to hold them.
   • Pour the cooled beet brine over the eggs, ensuring they are fully submerged.
   • Refrigerate, covered, for at least 12 hours and up to 24 hours. The longer the eggs marinate, the deeper the pink color will be.

3. Prepare the Filling:

   • After marinating, slice the eggs in half lengthwise and remove the yolks.
   • Mash the yolks with a fork until smooth.
   • Add the mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce (if using) to the yolks.
   • Season with salt and freshly ground black pepper to taste.
   • Mix until the filling is smooth and creamy.

4. Assemble the Deviled Eggs:

   • Spoon the yolk mixture evenly into the egg white halves. Alternatively, use a piping bag or a resealable plastic bag with one corner clipped to pipe the filling.
   • Garnish with your choice of radish slices, dill fronds, black olive slices, chopped chives, or a sprinkle of Everything Bagel seasoning.

Servings and Timing

• Servings: 12 deviled eggs (6 whole eggs)
• Preparation Time: 15 minutes
• Marinating Time: 12 to 24 hours
• Total Time: 12 hours 40 minutes to 1 day 40 minutes

Variations

• Spicy Kick: Add a teaspoon of sriracha or a finely chopped jalapeño to the filling for a spicy twist.
• Herb Infusion: Mix in fresh herbs like parsley, chives, or tarragon into the filling for added flavor.
• Cheese Addition: Incorporate finely grated cheddar or crumbled feta into the filling for a creamy, tangy flavor.

Storage/Reheating

• Storage: Store the marinated eggs in the refrigerator, covered, for up to 3 days.
• Reheating: Deviled eggs are best served chilled. If you prefer them at room temperature, let them sit out for about 15 minutes before serving.

FAQs

How do I prevent the eggs from turning gray around the yolk?

To prevent a grayish-green ring from forming around the yolk, avoid overcooking the eggs. Once the water boils, remove the eggs from heat, cover, and let them sit for 10-12 minutes. Then, transfer them to an ice bath to cool rapidly.

Can I use fresh beets instead of canned?

Yes, you can use fresh beets. Boil them until tender, peel, and slice them. Use the cooking water as part of the brine mixture.

How long should I marinate the eggs?

Marinate the eggs for at least 12 hours to achieve a noticeable pink color. For a deeper hue, marinate up to 24 hours.

Can I make these deviled eggs ahead of time?

Yes, you can prepare the deviled eggs up to 2 days in advance. Assemble them and store them in the refrigerator until ready to serve.

What can I use instead of apple cider vinegar?

White vinegar or red wine vinegar can be used as substitutes for apple cider vinegar in the brine.

Are these deviled eggs suitable for vegetarians?

Yes, this recipe is vegetarian-friendly.

How do I prevent the eggs from cracking during boiling?

To prevent cracking, use eggs that are not too fresh, as older eggs peel more easily. Also, adding a teaspoon of vinegar to the boiling water can help prevent cracks.

Beet Pickled Deviled Eggs

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• Author: Isabella
• Total Time: 2 hours 40 minutes to 1 day 40 minutes (including marinating time)
• Yield: 12 deviled eggs (6 whole eggs)
• Diet: Vegetarian

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Description

Beet Pickled Deviled Eggs offer a creative twist on the classic appetizer. The vibrant pink color and earthy flavor from the beet brine elevate the richness of the deviled eggs, making them both visually striking and delicious. This simple recipe is perfect for gatherings, holidays, or a fun snack.

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Ingredients

For the Beet Brine

• 1 (15-ounce) can sliced beets
• 1/2 cup apple cider vinegar
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon peppercorns

For the 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

For Garnish (Optional)

• Radish slices
• Dill fronds
• Black olive slices
• Chopped chives
• Everything Bagel seasoning

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Instructions

1. Prepare the Beet Brine

   • Drain the beet juice into a small saucepan and set the beet slices aside.
   • Add apple cider vinegar, sugar, salt, and peppercorns to the saucepan.
   • Bring to a low boil, stirring until the sugar dissolves.
   • Remove from heat and cool for about 20 minutes.

2. Marinate the Eggs

   • Place the hard-boiled eggs in a jar or bowl.
   • Pour the cooled beet brine over the eggs, ensuring they’re fully submerged.
   • Refrigerate for 12-24 hours, depending on how deep you want the pink color.

3. Prepare the Filling

   • Once the eggs are marinated, slice them in half lengthwise and remove the yolks.
   • Mash the yolks with a fork until smooth.
   • Add mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce (if using) to the yolks.
   • Season with salt and pepper. Mix until smooth and creamy.

4. Assemble the Deviled Eggs

   • Spoon the yolk mixture into the egg whites or use a piping bag for a more decorative presentation.
   • Garnish with optional toppings like radish slices, dill, black olives, chives, or Everything Bagel seasoning.

Notes

• The longer you marinate the eggs, the more vibrant the pink color will become.

• • The longer you marinate the eggs, the more vibrant the pink color will become.
  • Add apple cider vinegar, sugar, salt, and peppercorns to the saucepan.
  • Bring to a low boil, stirring until the sugar dissolves.
  • Remove from heat and cool for about 20 minutes.

• Marinate the Eggs

  • Place the hard-boiled eggs in a jar or bowl.
  • Pour the cooled beet brine over the eggs, ensuring they’re fully submerged.
  • Refrigerate for 12-24 hours, depending on how deep you want the pink color.

• Prepare the Filling

  • Once the eggs are marinated, slice them in half lengthwise and remove the yolks.
  • Mash the yolks with a fork until smooth.
  • Add mayonnaise, Dijon mustard, apple cider vinegar, and hot sauce (if using) to the yolks.
  • Season with salt and pepper. Mix until smooth and creamy.

• Assemble the Deviled Eggs

  • Spoon the yolk mixture into the egg whites or use a piping bag for a more decorative presentation.
  • Garnish with optional toppings like radish slices, dill, black olives, chives, or Everything Bagel seasoning.

• Prep Time: 15 minutes
• Category: Appetizer
• Method: Boiling, Marinating, Mixing
• Cuisine: American