Beet Pickled Deviled Eggs are the perfect way to use up all your leftover Easter Eggs. They make a lovely appetizer and add a pop of color to your table or special event. Marinating the eggs in a beetroot brine imparts a magical magenta hue and adds a tangy, earthy flavor, a family tradition I learned from Ukraine. To take it a step further, I make the mayonnaise from scratch using egg yolks to add richness. Lastly, garnish the eggs with a variety of herbs and edible gold flakes, if you desire.
Ingredients and Tips
Hard Boiled Eggs: It’s best to use hard boiled eggs that have a vibrant yellow yolk and are not overcooked. If they are overcooked, the yolk turns dry and a greyish-green color.
Mayonnaise: Try our creamy, rich homemade mayonnaise recipe. Alternatively, you could use Best Foods mayo.
Mustard: I like to use a high quality mustard, such as, dijon or a German mustard that my friend gifted me. It should be creamy without any mustard seeds.
Salt and pepper: You probably won’t need to add any salt to the deviled egg filling because the eggs, including the yolk, soak up a good amount of salt in the brine. Make sure to taste the filling before adding any salt. Add fresh cracked pepper to taste.
Herbs: I love using chives and dill to garnish deviled eggs. I also happened to forage wild onion flowers, which taste just like green onions. Feel free to use whichever herbs you have on hand. Parsley would be another nice alternative.
For the Brine you will need:
For the Beet Pickled Deviled Eggs you will need:
Vibrant Beet Pickled Deviled Eggs Recipe
Step 1: Make the brine
Lightly toast the peppercorns in a small saucepan over medium heat, about 30 seconds. Add the rest of the ingredients and bring them to a boil, then reduce heat to a simmer and simmer for 5 minutes. Cool the brine.
Step 2: Brine the eggs
In a wide mouth jar, layer the eggs and beet slices. Pour the brine over and seal the jar securely. Refrigerate for at least 24 hours and up to 3 days. The longer they marinade in the fridge, the brighter the magenta color will be.
Step 3: Prepare the filling
Once your eggs are finished marinating in the fridge, take them out of the jar with a slotted spoon and cut them in half, lengthwise. Separate the yolks from the whites. You will notice that the yolk takes on some of the magenta color and once everything is mixed, it will turn to a lovely orange color. Place the yolks in a bowl and mash them with a fork until broken up and creamy. Add the mayo, mustard, paprika, and freshly ground pepper and mix to combine. Taste the filling to see if it needs any salt. I normally don’t add any because the yolks absorb a lot of salt.
Step 4: Fill the eggs
I prefer to pipe the filling into the egg whites, as it looks neat and delicate. I use an ateco piping tip. Alternatively, you may spoon the filling into the egg whites. Garnish the deviled eggs with fresh herbs, such as chives, dill, parsley, and edible flowers. If your heart so desires, sprinkle a bit of edible gold flakes here and there.
To Make Ahead
The deviled eggs can be made ahead of time and stored in the fridge for up to one week in a tightly sealed container.
Beet Pickled Deviled Eggs Recipe
Ingredients
For the Brine:
- 1 Tsp Black peppercorns
- 2 Cups Water
- 1/2 Cup Distilled white vinegar
- 3 Tbsp Sugar
- 1 Cup Raw red beet, sliced thin
- 2 Garlic cloves
For the Deviled Eggs:
- 10 Hard boiled eggs
- 1/3 Cup Mayonnaise* - I use homemade
- Good quality mustard
- 1 tsp Paprika
- Salt and pepper** - To taste
- Herbs to garnish - I use chives, dill, and wild onion flowers
- Edible gold flakes - Optional
Instructions
Boil the Eggs (if not already)
- Place the eggs in a single layer in a saucepan and cover with water, bring the water to a boil, then reduce the heat to low and simmer for 10 minutes. Drain and cool completely.
For the Brine:
- In a small saucepan on medium heat, toast the black peppercorns briefly, for about 30 seconds.
- Add the rest of the brine ingredients into the saucepan and bring to a boil, then reduce to a simmer. Simmer for 5 minutes.
- Cool the brine. Layer the hard boiled eggs and beet slices in a wide mouthed glass jar and pour the cooled brine mixture over.
- Refrigerate for at least 24 hours and up to 3 days. The color will intensify the longer it sits.
For the Deviled Eggs:
- Cut the brined eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
- Mash the egg yolks with a fork until they are smooth and creamy. Add the mayonnaise, Dijon mustard, and paprika to the mashed yolks. Stir until well combined and smooth. Taste and adjust the seasoning.
- Pipe the yolk mixture into the egg white halves. Garnish the deviled eggs with herbs and optionally, edible gold flakes.
- Serve immediately, or cover and refrigerate until ready to serve.
Notes
@thecottagefawn Pickled beet deviled eggs with mayonnaise from scratch, a family tradition and also the perfect way to use up left over Easter eggs. The full recipe is on my site, thecottagefawn.com ✨ • • • • #deviledeggs #mayo #mayonnaise #eastereggs #eggs #fromscratch #homemadecooking #cottogecore #oldways #oldfashioned #cozy #slowliving #slowlife #beets #recipe #recipeideas #cozycooking
