Beet Pickled Deviled Eggs
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
6 mins
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Total Time
36 mins
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Servings
12
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Calories
79 kcal
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Cuisine
American
Beet Pickled Deviled Eggs
Description
This recipe begins by boiling eggs to a hard yolk stage, then chilling them before peeling. The eggs are pickled for several hours in a blend of pickled beets, beet liquid, apple cider vinegar, honey, peppercorns, rosemary, and shallots, infusing the whites with a bright pink hue and subtle savory-sweet flavor.
After pickling, eggs are sliced and the yolks removed to create a filling seasoned with mayonnaise, grainy mustard, salt, and pepper. The filling is spooned back into the egg whites and topped with pickled shallots and rosemary for an herby finish. The vinegar and honey balance acidity and sweetness, while the peppercorns add a mild heat and aroma.
The result is a visually striking deviled egg variation with layered flavors of earthiness from beets, tanginess from vinegar, and creaminess from mayonnaise. These eggs can serve as an elegant appetizer or party snack, combining traditional deviled eggs with the added depth of pickling.
Ingredients
- 6 egg large
- 2 beet pickled, plus 1 cup beet liquid
- 1 tablespoon black peppercorns or your favorite peppercorns
- 2 teaspoon grainy mustard
- 2 tablespoons honey
- 3 tablespoons apple cider vinegar
- 1 shallot sliced lengthwise (and diced after pickling)
- 1/4 cup mayonnaise
- 1 rosemary sprig, plus more to garnish
- salt to taste
- black pepper to taste
Instructions
- Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.
- Peel your boiled eggs and set them aside.
- Using a large mason jar, add the pickled beets and liquid, peppercorns, apple cider vinegar rosemary, shallots, and honey, and stir to combine. Add the eggs and seal tightly. Refrigerate for at least 4-6 hours to allow eggs to pickle.
- Once ready, remove pickles and shallots. Slice eggs lengthwise and separate yolks. In the large bowl with egg yolks, add mayonnaise, grainy mustard, mayonnaise, and salt and pepper to taste.
- Begin spooning your deviled egg mixture into the eggs. Garnish with rosemary, pickled shallots and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 84mg | 28% |
| Sodium | 71mg | 3% |
| Potassium | 55mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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