This pickled deviled eggs recipe puts a playful and sophisticated spin on the classic standby! They’re my favorite show-stopping app to bring to parties, because they look SO hard to make, but they’re surprisingly EASYYY!
They’re everything you love about traditional deviled eggs, with a gorgeous upgrade.
Once you’ve had a taste, you will constantly crave these incredible eggs, plus:
- Inexpensive, easy to find ingredients!
- Perfect for bringing to a gathering or party – they’re a showstopper and delicious!
- A fun, spicy twist on the comforting taste we love in deviled eggs!
Get ready to fall in love! This kicky pickled deviled eggs recipe is about to become your new favorite!
These easy pickled deviled eggs need a few secret ingredients:
Hard-boiled eggs – For this recipe, you’ll need some eggs already hard-boiled. You can, of course, do this in a pot, or my favorite way, in a pressure cooker! Add 1 cup of water to the pressure cooker, put your eggs on the rack, press manual, and cook for 6 minutes. Transfer eggs immediately to an ice bath, and you’re ready to go!
Beets – These sweet veggies add some delicious flavor and gorgeous color during our pickling process! It’s also great as a natural food dye for a handful of healthy recipes!
Sesame seeds – I love the crunch of sesame seeds as a topping in this recipe, but there are a lot of options! Check out the variations for some ideas to top these no carb snacks.
Tools To Make
These pickled deviled eggs are so easy, you just need a couple of regular old tools:
- Large pot – You’ll need a good sized pot to make your beet pickling mixture. I have you transfer your eggs and liquid to a large heat safe bowl, but if you can fit your pot in the fridge to sit, that may be an easier option!
- Spoon – you can use a regular old tablespoon for adding your filling to your purple egg whites.
- Zip Lock Bag – If you want to get really fancy, you can pipe your filling into the cavities. And this is even simpler than it sounds. Just add all your filling mixture to a zip-top plastic bag. When ready to serve, snip a small bit of the corner off, and pipe away! Beautiful swirls of egg filling will commence. One note of caution – make sure your hole is large enough for your celery, or be thoughtful to dice your celery very fine!
You’ll want to keep these healthy snacks in airtight containers inside the refrigerator.
Pro tip – keep the filling and white separated until you are just about to serve. Otherwise, water gathers and it all turns into a soggy mess.
Can You Freeze Them?
Deviled eggs of all kinds are one of the snacks you don’t want to freeze. The egg whites don’t do well when thawed, and the ingredients in the filling mixture will definitely separate.
Like I mentioned above, keep your whites and filling separate until right before you serve. These versatile pickled deviled eggs are fun to mix up – try a variety of toppings for even more flavor bursts!
I’d serve these with a kale salad or some sliced veggies, but you could also make these more of a meal! Chop up the whites (pinks?) and add them to your filling before loading into some romaine leaves like in these low carb lettuce wraps! Delicious!
Here are some more ways to spice up this recipe!!
- Make These Spicier. These have a great kick from the pickling, but maybe you’re looking for something more. You could always add diced peppers like in these jalapeno deviled eggs, or some hot sauce like these spicy deviled eggs! You can also add some spices like cayenne or red pepper flake for a little flavor!
- Want to add more toppings? Dill, chives, chopped crab, diced peppers, paprika, pork rinds – there are endless possibilities. Make it even more breakfasty like these deviled eggs with bacon! Or a perfect picnic snack like these deviled eggs with relish! Any way you decide to dress them, these really are the perfect high protein low carb snacks.
- Swap Mayo. There are a lot of healthy recipes that mix up the filling on these pickled deviled eggs sans mayonnaise. My favorite way is to use low carb greek yogurt like I do in these deviled eggs without mayo. That gives just the right amount of creaminess and fat that makes these bites so addictive.
- Add in some fruits or vegetables! I love chopping up some celery, mini bell peppers, cucumbers, or radishes to give a great crunch in my filling. You can also always add some avocado in place of your mayo for a luxuriously lush version of avocado deviled eggs. Or you might find some other fun filling ideas in this egg muffins recipe – there are so many delicious combos!
- Turn these into a salad. Deviled egg salad, ready to serve! If you’re looking for another variation, check out this creamy avocado egg salad that is gorgeous to serve and super keto friendly!
Are you ready for more no bake appetizers?? Here are some fantastic ideas to go with…
Pickled Deviled EggsPrint Recipe Pin Recipe
- 12 Large Hard Boiled Eggs* peeled
- 1 Cup Apple Cider Vinegar
- 1 Tablespoon Sugar
- 3 Cups Water
- 2 Teaspoons Kosher Salt
- 1 Small Beet peeled + cut in half
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
- 1/3 Cup Celery
- Chives sliced
- Sesame Seeds They add a nice crunch!
- Add apple cider vinegar (1 cup), sugar (1 tablespoon), salt (2 teaspoons) and water (3 cups) to a large pot. and whisk until the sugar dissolves.
- Add small peeled + cut in half beet (1) and bring it to a boil.
- Once boiling, allow the liquid to cool slightly, then pour liquid and beet into a large heat-safe bowl, along with the *hardboiled and peeled* eggs (12).
- Allow eggs to sit in liquid for at least 3 hours up to overnight. (The longer you keep your eggs in the liquid, the darker they will be!! I did 3 hours for the eggs in these photos.)
- Once colored to you liking, slice the eggs in half lengthwise.
- Place the yolks in a large bowl, and the egg whites on a plate, cut side facing up.
- Add mayonnaise (1/2 cup), dijon (2 teaspoons), smoked paprika (1/2 teaspoon) and salt (1/2 teaspoon) to the bowl with the yolks, and mash together using the back of a fork.
- Use a rubber spatula to stir in celery (1/3 cup).
- Use a spoon to scoop the filling into each egg white. Alternatively (for prettier eggs!) you can scoop the filling into a resealable baggie, and snip off the tip. Then pipe the filling into each of the egg whites. Be sure the hole at the tip is large enough to accommodate the celery!
- Sprinkle the tops of your deviled eggs with chives and sesame seeds. Enjoy!
Fans Also Made These Low Carb Recipes:
- 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: