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.
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
Instructions
-
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.
-
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.
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
