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Beet Pickled Deviled Eggs

Prep Time:

20 minute prep + 24 hour pickle time

Cook Time:

10 minutes + overnight pickling


24 Servings

About the Recipe

It's not a brunch if a plate of these aren't on the table.
Deviled eggs, a classic brunch favorite. In this recipe we'll be giving this simple appetizer a vibrant makeover with pickling them overnight in a deep pink beet marinade.
Beyond their striking pink outer hue, these eggs boast a smooth lemon infused filling making them a standout dish for any occasion. But what makes these eggs truly exceptional is the art of pickling. Pickling not only preserves the eggs but also infuses them with tangy, sweet, and savory notes, elevating their taste and texture. From tangy cucumbers to crisp carrots, pickling offers a world of culinary possibilities. Imagine zesty pickled onions adorning your tacos or tangy pickled radishes complementing a savory sandwich. With its ability to enhance flavors and extend the lifespan of ingredients, pickling is a technique worth exploring. So, join me on a culinary journey as we transform ordinary eggs into extraordinary delights, one vibrant pickled bite at a time.


What you'll need:

  • 12 large eggs

  • 2 cups water

  • 2 cups apple cider vinegar

  • 2 cups sugar

  • 2 medium beets, thinly sliced

  • 8 whole cloves

  • 1 teaspoon whole peppercorns

  • 1 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper to taste


Hard-boil the eggs: 

Place the eggs in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the eggs simmer for 10-12 minutes. Remove from heat and transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel the eggs and set them aside.

Prepare the pickling liquid: 

In a pot, combine the water, apple cider vinegar, sugar, sliced beets, cloves, and peppercorns. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Remove from heat and let it cool slightly.

Pickle the eggs: 

Place the peeled eggs in a large jar or container and pour the cooled pickling liquid over them, ensuring they're fully submerged. Seal the jar or container and refrigerate for at least 24 hours, allowing the flavors to meld and the color to develop.

Make the deviled egg filling: 

When ready to serve, halve the pickled eggs and carefully remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.

Assemble the deviled eggs: 

Pipe or spoon the filling back into the egg whites. Optionally, you can garnish with fresh herbs or paprika for extra flavor and presentation.

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