5 from 33 votes
Beet Pickled Deviled Eggs
Beet Pickled Deviled Eggs combine hard-boiled eggs stained pink by a flavorful beet and vinegar pickling liquid, with classic deviled egg yolk filling. The eggs soak in a cool pickling bath for at least two hours to absorb the color and subtle tang before preparation. The creamy yolk mixture with mayonnaise, mustard, and vinegar is spooned into the pink-tinged whites, garnished with paprika and optional chives, adding visual appeal and complementary flavor.
Prep Time
25 mins
Cook Time
25 mins
Chill Time
2 hrs
Total Time
2 hrs 50 mins
Servings:
12
deviled eggs
Calories:
73 kcal
Course:
Appetizer, Snacks
Cuisine:
American
Ingredients
For the Deviled Eggs
- 6 egg hard boiled
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 deviled eggs
Amount Per Serving
Calories 73
% 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.