A vibrant twist on everyone’s favorite appetizer, these pickled deviled eggs are tasty, easy, and delicious. They’re the perfect easy-to-make Easter app, plus the pickled eggs and deviled egg flavor combo is a must try. Here’s what you need to know!
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Ingredients For Beet Deviled Eggs
These pickled deviled eggs come together with your basic deviled egg ingredients, plus a few additions to make them beautifully pink. Here’s what to collect, plus a few notes:
- For the pickled eggs: Vinegar, water, salt, beets, and sugar, if you’re looking for a “pickled” flavor. TBH, I typically skip the sugar as I want these pink deviled eggs to taste savory. (PRO TIP: I usually purchase hard boiled eggs from Costco to save time)
- For the filling: Below is my classic deviled egg filling combo: mayonnaise, dijon, paprika, and salt. You can make a different filling, ideas below.
Or, Switch it Up…
Looking for a totally different flavor? No problem! These beet deviled eggs are easy to modify to suit your cravings, here are a few ways to do so:
- Hate mayonnaise? You can substitute it for Greek yogurt or use a mashed avocado for avocado deviled eggs.
- Make spicy deviled eggs by adding a jalapeno or cayenne pepper to the filling.
- Add some protein, make smoked salmon deviled eggs, shrimp deviled eggs, or bacon deviled eggs.
How to Pickle Hard Boiled Eggs?
Once you’ve hardboiled and peeled your eggs, it’s time to pickle. Add your ingredients to a small saucepan and bring to a simmer until the beet is fork tender. Allow the liquid to cool, then add your eggs.
Let them chill in the liquid until they’ve turned the color you’re looking for. For pink deviled eggs, I typically keep them in the liquid for 2 hours.
How to Make Pickled Deviled Eggs
Now that everything is ready, it’s time to make the pickled deviled eggs. Here’s how:
- Slice eggs in half.
- Place the yolks in a bowl with the remaining filling ingredients.
- Mash everything together with a fork.
- Fill your egg whites with filling.
More Egg Recipes
Pickled Deviled Eggs
Print Recipe Pin RecipeIngredients
Beet Pickled Eggs:
- 12 Large Hard Boiled Eggs peeled
- 3 cups water
- 1 cup white vinegar
- 2 Medium Beets peeled + sliced into rounds
- 1/4 cup Sugar optional
- 1 Teaspoon Kosher Salt
Filling:
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
Instructions
- Combine the water, vinegar, sugar (if using), salt, and the sliced beet together in a saucepan and bring to a boil. Place a lid on your pan and reduce the heat to maintain a steady simmer. Continue to simmer until the beet is fork tender, about 20 minutes. Turn off the heat and pour the liquid and beet into a large, heat safe bowl.
- Allow your liquid to cool completely, then add the eggs and place plastic wrap on top. Carefully transfer bowl to the fridge and allow your eggs to chill for 2 hours.
- Remove your eggs from the beet juice, and place on a cutting board; discard the beet and juice. Pro tip: wear gloves if you don't want pink hands! Slice the eggs in half, and place the yolks in a large bowl. Place the egg whites on a platter.
- Add all other filling ingredients to a bowl with the yolks and mash with a fork until combined.
- Fill the egg whites, either with a spoon or transfer the filling to a piping bag or a small baggie with the tip removed. Enjoy!
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Lindsey’s Tips
- To hardboil the eggs: Cover the eggs in a large pot with 1 1/2″ of water. Bring water to a boil, then cover the pot with a lid and turn off the stove. Allow your eggs to cook like this for 18 minutes. Once done, remove them using a slotted spoon to an ice bath. Peel and they’re ready to use!
- Nutritional information is 2 deviled egg halves:
