Beet-Pickled Deviled Eggs: The Prettiest Appetizer You’ll Ever Make
Move over, classic deviled eggs, there’s a new (and way more fabulous) version in town. Meet Beet-Pickled Deviled Eggs, the vibrant, tangy, and seriously Instagram-worthy twist on your favorite retro snack. With their gorgeous pink hue and perfectly balanced flavor, these beauties are more than just a party appetizer, they’re a whole moment.
A Little Extra, in the Best Way
Beet-pickling gives your eggs a stunning magenta color and a subtle tangy flavor that takes them from basic to show-stopping. They’re like deviled eggs that got a spring wardrobe refresh, bright, bold, and ready to impress. Plus, you’ll love how easy it is to make them. It’s all about a quick beet brine soak followed by your favorite creamy yolk filling.
Flavor That Pops
These deviled eggs aren’t just pretty. The brine adds a touch of earthy sweetness, while the filling stays classic, think mayo, mustard, and a pinch of paprika (or whatever secret ingredient you love). The combo is the perfect balance of tangy, creamy, and savory with a hint of beet-y brightness.
Let’s Talk Health Perks
Beets are rich in antioxidants, nitrates, and fiber, making them a gut-friendly, heart-healthy addition to your plate. Pickled foods are rich in probiotics, which support gut health, digestion, and immune function. And eggs? Packed with protein and healthy fats. So yes, they’re indulgent, but they’re also sneakily nutritious.
Tips for the Best Beet-Pickled Deviled Eggs:
- Let the eggs soak in the brine for at least a few hours (overnight if you want that deep fuchsia glow).
- Use golden beets for a fun orange-yellow twist.
- Top with fresh dill, chives, rosemary leaves or a little everything bagel seasoning for added flair.
These beet-pickled deviled eggs are proof that with just a little creativity, you can turn a nostalgic dish into something totally unforgettable. Bookmark this one, because it’s about to become your go-to for spring parties and holidays.
Have you tried beet-pickling eggs before? Stalk me on Instagram and tag me in your creations @most.hearted!
Gina
Beet Pickled Deviled Eggs
Ingredients
- 6 large eggs
- 1 16-ounce can or jar pickled beets
- 1 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1 tablespoon whole peppercorns I used fiery pink peppercorns
- 1 teaspoon salt plus more as needed
- 2 tablespoons olive oil
- 1 tablespoon mayonnaise
- 1 tablespoon distilled white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- Freshly ground black pepper
- Chopped fresh chives and/or rosemary garnish
Instructions
- Hard boil your eggs and remove the shells then set aside.
- To prepare the brine, pour a can of pickled beets into a large bowl. Add the cider vinegar, sugar, peppercorns, and salt, and stir to combine. Carefully (because beet juice will stain) place the peeled eggs into the brine. Cover and refrigerate for at least 12 hours or up to 3 days. The longer you leave them in the brine, the more sour and pink they’ll end up. I like just the rim of pink and slight pickled flavor, so let them sit about 16 hours.
- When brining is finished, remove the eggs from the brine and cut each egg in half.
- Scoop out the yolks and place in a medium bowl then add the olive oil, mayonnaise, white vinegar, mustard, and curry powder. Mix and mash with a fork until smooth. Add a little bit of water to the mixture if it’s too stiff. Taste and season with salt and pepper as needed.
- Scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip.
- Pipe the filling into the cup of each egg white or scoop the filling into the egg whites with a spoon and sprinkle with chopped rosemary and enjoy!
