Beet Pickled Deviled Eggs

An easy delicious recipe for gorgeous beet pickled deviled eggs. Traditional pickled eggs turned into mouthwatering deviled eggs. The perfect healthy snack or delicious appetizer for a crowd. 

This year I hosted Easter for my whole family in my tiny apartment in NYC. I knew I could play around with the menu and make whatever felt good to me with the exception of two items that had to be there; my Mom’s homemade Paska (Easter bread) and pickled eggs.

Almost every single Easter morning, of my life, I have had a thick slice of fluffy, slightly sweet, raisin bread (Paska) with a generous smear of softened butter and a sprinkle of sea salt, accompanied by 1 or 2 perfectly pink pickled eggs (beet pickled), with another sprinkle of sea salt.

That is my Easter breakfast. I love it.

My mom brought the bread (she has yet to share the recipe for me to make it!) but I took over the pickled eggs.

My first time making pickled eggs and I only had to call Mom about 4 times for guidance.

I could have just served them sliced like Mom does.

Then I thought… wait a minute… what if those pickled eggs were deviled?!?!?

And here we are. Luscious gorgeous, once you pop you can’t stop, pickled deviled eggs.

Let me back up.

What is a pickled egg and why the heck do I eat them?

I asked my Mom where the recipe came from and she had no idea, her mom made pickled eggs, so she made pickled eggs. That’s how the story goes 😉

Pickled eggs were traditionally served as a bar snack, sometimes mustard pickled (giving the egg a yellow hue) or beet pickled (like these gorgeous pink babies). I assume they are of Eastern European origin, my Mom is Hungarian and Russian, but I honestly don’t know.

Wherever pickled eggs came from or how they became a tradition in my family is somewhat irrelevant. What is important? That you make these beauties and understand how crazy town delicious they are!

Slightly sweet and tart from the vinegar, then paired with a creamy deviled egg center. Seriously outrageously delicious.

Making pickled eggs is quite easy, I used canned beets because my Mom told me to. You can use fresh, but honestly organic canned (or jarred) beets makes this process super easy. Add pickling spice, apple cider vinegar, sugar, and peppercorns to the beets, one sliced red onion, and then your hard-boiled eggs. I used 1 dozen eggs in this recipe, my mom usually makes 3 dozen eggs. Allow the eggs to bathe in this pretty pink mixture for at least 24 hours.

Then simply turn them into deviled eggs. I keep my deviled egg recipe pretty basic, mayonnaise, salt and pepper and one secret ingredient that makes the fluffiest deviled egg center ever – butter. I know that sounds odd, but trust me, butter whipped into the egg yolks creates literally the best deviled egg ever.

So although Easter is behind us I would make these all spring and summer long. They are perfect for a party, bbq, or any celebration.

I was going to put this recipe in the archives and post it next year, but then a few of you reached out on Instagram (after my story about them) and asked for the recipe now, so here you go!

Beet Pickled Deviled Eggs

Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Servings: 12 Eggs

Calories: 59 kcal

Author: AbraPappa

An easy delicious recipe for gorgeous beet pickled deviled eggs. Traditional pickled eggs turned into mouthwatering deviled eggs. The perfect healthy snack or delicious appetizer for a crowd. 

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Ingredients

Pickled Eggs

• 1 dozen hard boiled eggs
• 2 cans organic sliced beets **See notes for fresh beet option**
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 2 tbsp whole black peppercorns
• 4 tbsp pickling spice
• 1 small red onion, sliced

Deviled Pickled Eggs

• 2 tbsp unsalted butter
• 1/3 cup mayonnaise
• 1/4 tsp salt
• 1/4 tsp black pepper
• fresh chives

Instructions

1. Combine all the liquid from canned or jarred beets (reserving the beets), apple cider vinegar, sugar, pickling spice, and black peppercorns to a medium saucepan. Bring to a slow simmer for 5 minutes, allowing all ingredients to combine. Remove from heat and allow to cool.

2. Once beet liquid mixture is cool enough to touch add reserved sliced beets (I typically only use half of the beets and reserve the other half for a salad or other use), sliced onion, and peeled hard-boiled eggs.

3. Transfer entire mixture to a large container (a mason jar or large glass bowl will do) and refrigerate for at least 24 hours or up to 7 days.

Deviled eggs

1. Slice eggs and remove yolk. Combine yolk, mayonnaise, butter, salt and pepper in the bowl of a food processor. Pulse until well combined and fluffy.

2. Fill egg halves with yolk mixture and top with sliced chives. Optional, you can also garnish with the pickled onions from the mixture.

Recipe Notes

• To use fresh beets: Scrub 1lb fresh red beets, add to a pot and cover with water. Boil until tender, about 30-50 minutes (depending on size of beets). Remove beets from water and when cool enough to handle slice and reserve. Continue with recipe, do not throw away the beet cooking liquid, this will be your base for the pickled eggs.

Nutrition Facts

Beet Pickled Deviled Eggs

Amount Per Serving

Calories 59 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 8mg 3%

Sodium 88mg 4%

Vitamin A 1.2%

* Percent Daily Values are based on a 2000 calorie diet.

More pretty in pink recipes (beet inspired):

Pink Protein Pancakes

Pink Peppercorn Pickled Swiss Chard Stems

Chilled Beet and Yogurt Soup