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Beet Pickled Deviled Eggs Recipe

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Beet Pickled Deviled Eggs are a vibrant and tangy twist on the classic deviled egg, featuring eggs pickled in a colorful beet brine for a beautiful pink hue and earthy flavor. Perfect as a party appetizer or a unique snack, this recipe combines the tang of apple cider vinegar and the creaminess of a classic deviled egg filling with mayonnaise and mustard.

Ingredients

Pickled Eggs

  • 6 hard boiled eggs
  • 2 medium beets, peeled and sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon kosher salt

Deviled Egg Filling

  • 6 pickled eggs (from above)
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • Paprika, for garnish
  • Sliced chives, for garnish

Instructions

  1. Simmer Beets: In a pot over medium heat, add the peeled and sliced beets, 3 cups of water, 1 cup of apple cider vinegar, and 1 teaspoon of kosher salt. Cover and let it simmer for 20 to 25 minutes until the beets are tender.
  2. Chill Eggs in Beet Mixture: Allow the beet mixture to cool completely before transferring it to a large bowl. Submerge the peeled hard boiled eggs completely in the beet mixture. Chill in the refrigerator for at least 2 hours, stirring once or twice. For deeper color and flavor, chill overnight.
  3. Prepare Eggs: Remove the eggs from the beet brine and pat dry with paper towels. Slice each egg in half lengthwise and carefully remove the yolks, placing the egg whites on a serving plate.
  4. Make Filling: Mash the yolks in a small bowl with a fork. Add 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, and salt and pepper to taste. Mix thoroughly until the filling is smooth and creamy.
  5. Fill Eggs: Spoon the yolk mixture into the hollowed egg whites, filling each cavity generously.
  6. Garnish and Serve: Sprinkle paprika over the filled deviled eggs and add sliced chives on top for a fresh, colorful garnish. Serve chilled or at room temperature.

Notes

  • For the best color and flavor, allow the eggs to pickle overnight or up to 24 hours.
  • Use gloves when handling beets to avoid staining your hands.
  • You can substitute mayonnaise with Greek yogurt for a lighter filling.
  • These deviled eggs keep well refrigerated for up to 2 days.
  • Beets add natural sweetness and earthiness that complements the tangy deviled egg mixture.

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