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Pickled Beet Deviled Eggs

pickled beet deviled eggs - featured image
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A festive and colorful twist on classic deviled eggs using pickled beet juice to naturally pink the egg whites and add a tangy, subtly sweet flavor. Perfect for Easter or any spring occasion.

Ingredients

Scale
  • 6 large eggs, hard-boiled and peeled
  • 1/2 cup pickled beets, diced
  • 1/4 cup pickled beet juice
  • 3 tablespoons mayonnaise (full-fat recommended)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon salt, or to taste
  • Freshly ground black pepper, a pinch or two
  • 1 tablespoon chives or fresh dill, finely chopped (optional, for garnish)

Instructions

  1. Place 6 large eggs in a single layer in a medium saucepan. Cover with cold water by about 1 inch. Bring water to a gentle boil over medium-high heat (about 8-10 minutes). Turn off heat, cover the pot, and let eggs sit for 10 minutes.
  2. Drain hot water and transfer eggs to a bowl of ice water. Chill for at least 5 minutes. Gently tap and peel eggs under running water.
  3. In a shallow bowl, combine 1/4 cup pickled beet juice with diced beets. Submerge peeled egg whites in the beet juice and soak for at least 30 minutes up to 1 hour in the fridge, turning occasionally for even color.
  4. Remove eggs from beet juice and pat dry. Slice eggs in half lengthwise and remove yolks. Place yolks in a mixing bowl and add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash and mix until smooth but slightly textured. Fold in diced pickled beets.
  5. Spoon or pipe the yolk mixture back into the pink egg whites. Garnish with chopped chives or dill if desired. Chill for at least 15 minutes before serving.

Notes

Use slightly older eggs for easier peeling. Soak eggs for at least 30 minutes for pink color; longer soaking deepens color but firms whites. Dilute beet juice with water if too strong. Use a piping bag for neat filling presentation. Prepare a few hours ahead for best flavor melding. Substitute mayo with Greek yogurt or vegan mayo for dietary preferences.

Nutrition

Keywords: deviled eggs, pickled beet, Easter appetizer, pink eggs, spring recipe, easy appetizer, party food, tangy deviled eggs

Find it online: https://chrisfeasts.com/pickled-beet-deviled-eggs-recipe-5-easy-steps-for-pink-easter-style/