Beet Pickled Deviled Eggs
User Reviews
5
Beet Pickled Deviled Eggs
Description
Beet Pickled Deviled Eggs start with hard-boiled eggs placed in a pickling brine made from simmered beets, apple cider vinegar, water, and salt. After chilling for a minimum of two hours, the eggs develop a rosy hue from the beet pigments. Once removed and dried, the eggs are sliced in half, and the yolks are mashed with mayonnaise, Dijon mustard, a touch of vinegar, salt, and pepper to create a smooth, tangy filling.
The deviled filling is spooned back into the pink egg whites and finished with paprika for color and optional chives for a fresh note. This recipe offers an intriguing combination of creamy deviled eggs with the mild earthiness and acidity of the beet pickling, making it visually distinct and flavorfully layered.
These eggs make an appealing appetizer or party dish, with the pickling providing a gentle tang balanced by the rich filling. The plating suggestions and pickling instructions highlight how to achieve consistent color and flavor without overpowering the egg's natural taste.
Careful measurement of vinegar is important to maintain the correct acidity. Alternative pickling liquids like pickle juice may be used as substitutes. Transport and display tips enhance presentation and ease of serving.
Ingredients
For the Deviled Eggs
- 6 egg hard boiled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt to taste
- black pepper to taste
- paprika for garnish
For the Beet Staining
- 2 beet peeled and sliced, medium
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
Instructions
- Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender.
- Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
- Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish.
Notes
- Ensure accurate vinegar measurement (1 teaspoon, not tablespoon) to maintain intended flavor balance.
- Use pickle juice instead of vinegar for a milder tang if preferred.
- Chill eggs in pickling liquid for at least two hours; overnight yields deeper pink color.
- Use a dedicated deviled egg platter for serving and a travel carrier to transport them safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12deviled eggs
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 2deviled eggs halves | |
| Calories | 73kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 266mg | 11% |
| Potassium | 92mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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