If you’re looking to impress your friends at your next get-together, these beet pickled deviled eggs can definitely do the trick! They’ve got a gorgeous color and a tasty twist that sets them apart from regular deviled eggs.

Solves the risk of overcooked yolks, tedious peeling, and bland fillings by guiding precise hard boil times, beet pickling steps, and simple filling prep.

I know sometimes it can be hard to make deviled eggs that really stand out. You want something that tastes amazing but also looks beautiful on the table. This recipe solves that problem by using beets for a pop of color and some tangy flavor that’ll have everyone coming back for more.

This recipe isn’t just pretty; it’s super practical, too! It takes about 50 minutes to prep and cook, but the eggs need to chill for a couple of hours to soak up all that delicious beet flavor. You can even make these ahead of time to enjoy at your convenience!

If you love trying creative twists on classic dishes, you’ll want to check out this Baked Beans recipe too! They’re a fun addition to any spread and are easy to take along when you’re on the go.

Why You Will Love This Recipe

Colorful Presentation : These beet pickled deviled eggs have a stunning visual appeal that sets them apart from the usual deviled eggs. The vibrant colors are bound to catch anyone’s eye.
Flavorful Twist : The combination of tangy beets and creamy filling gives these eggs a savory and earthy taste. They’re anything but bland and truly elevate the classic recipe.
Make-Ahead Convenience : You can prep these in advance, making them a stress-free addition to any gathering. Just assemble them, chill, and they’re ready to go when you are.
Storage Savvy : With proper chilling, these eggs can stay colorful and flavorful for up to two days. No worries about them losing their charm before the party.

Colorful Beet Pickled Deviled Eggs

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Author: Charlene
Prep Time: 25 minutes
Cool Time:
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Yield: 12 deviled eggs 1x
Category: Appetizer
Method: Boiling & Pickling
Cuisine: American
Diet: Vegetarian

Description

A delicious twist on traditional deviled eggs, enhanced with the vibrant color and flavor of pickled beets.

Ingredients

Scale

6 hard boiled eggs, peeled and halved
3 tablespoons mayonnaise, regular or light
11/2 teaspoon Dijon mustard
11/2 teaspoon apple cider vinegar
Salt and pepper, to taste
Paprika, for garnish
2 medium beets, peeled and sliced
3 cups water
1 cup apple cider vinegar
11/2 teaspoon kosher salt

Cook Mode

Instructions

Prepare the Eggs: Start by boiling the eggs in a pot until they are hard boiled. This will take about 10 minutes to achieve that solid center. Once cooked, transfer the eggs to an ice bath to stop the cooking process, preventing a green ring around the yolk.
Pickle the Beets: In a pot, combine 1 cup apple cider vinegar, 3 cups water, and 11/2 teaspoon kosher salt. Heat this mixture on the stove until the salt dissolves and it smells tangy. The mixture should be hot before adding the beets.
Slice & Soak: Slice the beets into bite-sized pieces and add them to the pickling mixture. Allow them to soak for about 1 hour, ensuring they absorb all the flavor and color.
Slice the Eggs: Carefully peel the cooled eggs. Use a sharp knife to slice each egg in half lengthwise. If the eggs are not peeling nicely, rinse them under cool water to help loosen the shells.
Make the Filling: Scoop the yolks into a bowl and mix them with 3 tablespoons mayonnaise, 11/2 teaspoon Dijon mustard, and a pinch of salt. Aim for a creamy and smooth consistency. If the filling seems too runny, adding an extra yolk will help thicken it.
Combine with Beets: Fold in smaller pieces of the pickled beets into the yolk mixture for both flavor and color. Avoid overmixing to retain texture.
Fill the Eggs: Use a spoon or piping bag to fill the egg whites with the yolk mixture, taking care not to overfill.
Chill Before Serving: Refrigerate the filled deviled eggs for at least 1 hour before serving. This will allow the flavors to meld and the filling to firm up, giving the eggs a beautiful pink hue.

Notes

Storage Tips: Store assembled eggs (without garnish) in an airtight container in the refrigerator for up to 2 days.
Expert Tips: For desired color intensity in the egg whites, ensure they are fully submerged in the beet mixture and chill for a minimum of 3 hours. For more flavor in the filling, consider adding ingredients like avocado or bacon bits. If your filling is too runny, try adding another yolk or reducing the mayonnaise.
Reheating Instructions: These eggs are served cold, so no reheating is necessary.
Serving Suggestions: Serve these colorful deviled eggs on a vibrant platter for a festive presentation. Pair them with fresh vegetables or alongside various dips for a complete appetizer spread.
Recipe Variations: For creaminess, you can add avocado to the yolk mixture. For a smoky flavor, incorporate bacon bits. If you prefer a lighter filling, substitute Greek yogurt for the mayonnaise.
Ingredient Notes: Choose fresh beets for the best color and flavor. If you cannot find them, pickled beets can be used instead. Ensure eggs are of good size for optimal filling.

Nutrition

Serving Size: 1 deviled egg
Calories: 73
Sugar: 1g
Sodium: 266mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0.4g
Protein: 3g
Cholesterol: 95mg

Find it online: https://bakeitwell.com/beet-pickled-deviled-eggs

Recipe Tips

If the egg whites aren’t staining well, make sure they’re fully submerged in the beet mixture and chill for at least three hours.
When your filling seems too runny, consider adding an extra yolk or reducing the amount of mayonnaise used for a thicker texture.
For easy transport of your deviled eggs, a travel carrier with separate compartments helps keep them intact and prevents any messy accidents.
If you want an intense pink hue, chilling the eggs overnight allows them to absorb more color from the beets.
When slicing the eggs, a sharp knife and a gentle hand will help you achieve clean and professional-looking halves without breaking apart.

Serving Suggestions

Present these beet pickled deviled eggs on a colorful platter for visual appeal. Offer fresh vegetables alongside them for a refreshing contrast.

These eggs work well in a spring party spread, paired with a variety of dips and snacks. You can also add them to brunch menus or holiday gatherings.

Serve with a tangy mustard sauce or a dollop of yogurt for added flavor. A sprinkle of fresh herbs can also enhance their presentation.

Recipe variations

You can use 6 hard boiled egg whites to create a lighter version or opt for 6 whole eggs for a richer flavor.
Add 1 tablespoon garlic powder or 1 teaspoon smoked paprika to the yolk mixture for an extra layer of flavor that complements the beets.
Either use fresh herbs like dill or chives for garnish or sprinkle 1 teaspoon of crumbled feta cheese for a tangy finish.
If making for a larger group, simply double the recipe, using 12 hard boiled eggs, 6 tablespoons mayonnaise, and 2 cups apple cider vinegar.

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How to Store?

To keep your beet pickled deviled eggs fresh, follow these storage tips:

Refrigeration: Store assembled eggs in an airtight container in the fridge for up to 2 days. Cover well to maintain freshness.

Freezing: Wrap each egg individually in plastic wrap, then place inside a freezer bag. Freeze for up to 3 months. Thaw in the fridge before serving.

Traveling: Use a travel carrier to hold the eggs securely. Keep them chilled with ice packs for best results.

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