Beet Pickled Deviled Eggs Recipe
Add a burst of color to your table with our tasty and vibrant Beet Pickled Deviled Eggs.
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
*Try our simple from scratch mayonnaise recipe
**The brined eggs absorb a good amount of salt. Taste the filling before you add any salt to it.