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Perfectly Pink Deviled Egg Recipe

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4.1 from 42 reviews

This Perfectly Pink Deviled Egg recipe features eggs pickled in a vibrant red beet brine, giving them a stunning pink hue and a subtle earthy sweetness. The creamy deviled egg filling is enhanced with tangy lemon or dill pickle juice, Dijon mustard, cold butter, and mayo for irresistible texture and flavor. Garnished with fresh dill, pickled red onion, capers, cucumber, and radish, these elegant deviled eggs make a colorful and delicious appetizer for any occasion.

Ingredients

Red Beet Pickle

  • 2 medium beets, peeled and thinly sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • OR replace the above with 1 large jar pickled beets

Eggs

  • 9 extra-large eggs
  • 1-2 teaspoons lemon juice or dill pickle juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons (30g) cold butter, diced
  • 4 tablespoons mayonnaise (Kewpie recommended for subtle sweetness)

Garnish

  • Fresh dill
  • Pickled red onion
  • Capers
  • Thinly sliced cucumber
  • Thinly sliced radish

Instructions

  1. Prepare the Beet Pickling Brine: In a saucepan, combine water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring the mixture to a simmer and stir until the salt dissolves. Remove from heat and let cool slightly. Add the peeled, thinly sliced beets to the brine and chill in the refrigerator for at least 4-6 hours, ideally overnight, until the beets are tender and the brine is infused with flavor.
  2. Cook the Eggs: Place the eggs in a pot and cover with cold water by about an inch. Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pot with a lid, and let the eggs sit for 10-12 minutes for extra-large eggs. After the time has elapsed, transfer the eggs to an ice bath to cool completely before peeling.
  3. Pickle the Eggs in Beet Brine: Peel the cooled eggs carefully and submerge them fully in the prepared beet pickle brine. Refrigerate for at least 12 hours, preferably 24 hours, to allow the eggs to develop their signature pink color and absorb the beet flavor.
  4. Prepare the Deviled Egg Filling: Once the eggs are pickled, slice them in half lengthwise and carefully remove the yolks. In a mixing bowl, mash the yolks until smooth. Add lemon juice or dill pickle juice, Dijon mustard, cold diced butter, and mayonnaise. Mix thoroughly until the filling is creamy and well-combined.
  5. Assemble the Deviled Eggs: Using a spoon or piping bag, fill each egg white half with the prepared yolk mixture. Be generous with the filling for a rich and creamy texture.
  6. Garnish and Serve: Top the deviled eggs with fresh dill, pickled red onion slices, capers, thinly sliced cucumber, and radish as desired. Serve chilled as an elegant and colorful appetizer.

Notes

  • You can skip making your own beet pickle brine by using a large jar of store-bought pickled beets instead.
  • Pickling time affects color intensity; longer pickling results in deeper pink eggs.
  • Use cold butter to achieve a silky texture in the filling.
  • Kewpie mayonnaise adds a slight sweetness but regular mayo works well too.
  • Store deviled eggs covered in the refrigerator and consume within 2 days for best freshness.

Find it online: https://justsosavory.com/perfectly-pink-deviled-egg-recipe/