Beet Deviled Eggs Recipe

These beet pickled deviled eggs are a vibrant twist on a classic appetizer. Hard boiled eggs are soaked in a tangy beet brine made with pickled beets, spices, and apple cider vinegar, giving the egg whites a stunning bright pink color. Finished with a creamy deviled egg filling made with dijon mustard and mayonnaise, this recipe is perfect for holidays, spring gatherings, and summer entertaining.

Course Appetizer, party food, Snack

Cuisine American, French, Mediterranean

Keyword beet deviled egg, colorful, creamy, elegant, pickled

Prep Time 15

Cook Time 15

Marinating Time 1

Servings Servings

Calories 83kcal

Author Bon Appeteach

Ingredients

6 Hard Boiled Eggs

Beet Brine

1 cup Cooked Beets cubed
2/3 cup Water
1/2 cup Apple Cider Vinegar
1/4 cup Granulated Sugar
1 tsp Kosher Salt
1 Bay Leaf
1/2 tsp Black Peppercorns
1/2 tsp Mustard Seeds optional
2 Garlic Cloves smashed

Beet Deviled Egg Filling

3 tbsp Mayo
1 tsp Dijon Mustard
1/2 tsp Salt
1/4 tsp Black Pepper

Instructions

Boil the Eggs

Place the eggs in a saucepan and cover with cold water by about one inch. Bring to a boil over medium heat until you reach boiling water, then cover and turn off the heat. Let the eggs sit for 15 minutes. Transfer immediately to an ice bath and allow them to cool completely before peeling. Pat dry with a paper towel.

Make the Beet Brine

In a saucepan, combine the chopped pre-cooked beets, water, apple cider vinegar, sugar, salt, bay leaf, garlic, mustard seeds, and black peppercorns. Heat over medium heat and bring to a gentle simmer for about 5 minutes, allowing the flavors to infuse into the pickling liquid. Remove from heat and let it cool fully to room temperature.
Place the peeled eggs into a glass jar and pour the beet brine over them, ensuring they are fully submerged. Cover and refrigerate for at least 12 hours, preferably 24 hours, for the best color and flavor. The longer the eggs sit in the pickling liquid, the deeper the bright pink color will become in the egg whites.
I also recommend shaking the jar or moving them around a bit to make sure there are no gaps so the brine fully touches all parts of the eggs.

Make the Deviled Egg Filling

Remove the eggs from the brine, pat them dry, and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl. Mash until smooth, then mix with mayonnaise, dijon mustard, salt, and pepper. Stir until the deviled egg filling is smooth and creamy.
Transfer the filling to a piping bag or spoon it into the egg whites. Pipe the mixture evenly into each cavity for a clean presentation. Garnish with chives, fresh dill, cracked black pepper, or flaky salt. Serve chilled or slightly at room temperature.

Notes

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days.

The pickled eggs can be stored in the beet brine for up to 1 week before assembling.

Nutrition