Beet Pickled Deviled Eggs

5 from 1 vote

These Beet Pickled Deviled Eggs are brightly colored with fresh beets. Full of flavor filled with a silky smooth deviled egg. They are a great make-ahead appetizer, perfect for spring gatherings or Easter brunch!

Prep Time20

Cook Time13

Total Time33

Servings:

Calories: 129kcal

Equipment

Ingredients

Beet Juice Soak

6 Eggs hard-boiled and peeled
1 1/2 cup Pure beet juice
3/4 cup Apple cider vinegar
1/2 cup Water
2 tbsp Distilled vinegar
1/3 cup Brown sugar

Deviled eggs

6 Yolks from hard-boiled eggs
1/2 cup Heavy cream
1 tbsp Mayo
1 tsp Dijon mustard
1/4 tsp Salt
1/4 tsp Black pepper

Garnish

Fresh chives
Fresh dill
Capers
Thinly sliced radishes
Thinly sliced cucumbers

Instructions

In a small saucepan, combine the beet juice, vinegar, water, and brown sugar. Heat over medium heat until the sugar dissolves.
Place the whole peeled eggs in a large container and pour the vinegar mixture over the top. Refrigerate at least 3 hours or up to 1 week. The longer you pickle, the firmer your eggs will be, with the strongest pickled taste.
When ready to make, remove the eggs to a paper towel-lined plate and dab the eggs to dry.
Cut in half gently and remove the yolks to a food processor. Add the cream, mayo, Dijon mustard, salt, and pepper. Process until thick and creamy. If it is too thick, add a bit more cream.
Remove the filling to a piping bag with an open star tip and dip a generous amount of filling into each egg half in a swirl pattern.
Garnish with your desired toppings and serve cold. I like to put different topping combinations on each egg so my guests can choose the toppings they like most.
Refrigerate until ready to serve.

Notes

I prefer the taste and texture of a medium-boiled egg, but they are also a bit trickier to peel and make look nice in the end.

The longer you pickle the eggs, the darker and deeper the color will be and the stronger the pickled taste.

The eggs can be assembled up to 3 days in advance. Cover and refrigerate before serving.

If you don’t like the pickled beet taste, you can omit the vinegar and sugar and put more water or beet juice in the container with the eggs. Then, you just get the color and beet taste.

Nutrition