Beet Pickled Deviled Eggs Lox-Style

Beet pickled deviled eggs lox-style are one of my favorite appetizers to serve when I want something striking, flavorful, and a little unexpected. These eggs are tangy and vibrant from the beet brine, with a creamy yolk filling and classic lox-style toppings like smoked salmon, capers, and dill. They look elegant but are surprisingly simple to make.

Why You’ll Love This Recipe

I love this recipe because it’s equal parts beautiful and delicious. The pickled beet brine turns the egg whites a stunning pink hue, while the filling stays rich and smooth. The lox-style garnish adds a smoky, salty finish that brings everything together. They’re perfect for brunch, holidays, or any time I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pickled eggs:

• Hard-boiled eggs (peeled)

• Cooked beets (sliced)

• White vinegar

• Water

• Sugar

• Salt

For the deviled filling:

• Egg yolks (from the boiled eggs)

• Mayonnaise

• Dijon mustard

• Lemon juice

• Salt and pepper

For garnish:

• Smoked salmon (thinly sliced)

• Capers

• Fresh dill

• Chives (optional)

• Everything bagel seasoning (optional)

Directions

1. I make the beet brine by simmering vinegar, water, sugar, salt, and sliced cooked beets for a few minutes, then let it cool.

2. I place peeled hard-boiled eggs in a jar and pour the cooled brine over them. I refrigerate for at least 6 hours or overnight for a vibrant pink edge.

3. I cut the pickled eggs in half and remove the yolks.

4. I mash the yolks with mayo, mustard, lemon juice, salt, and pepper until smooth and creamy.

5. I pipe or spoon the filling back into the egg whites.

6. I top each egg with a piece of smoked salmon, a few capers, fresh dill, and optional seasonings.

Servings and timing

This recipe makes 12 deviled egg halves (6 whole eggs).
Prep time: 15 minutes
Pickling time: 6 hours or overnight
Assembly time: 10 minutes
Total time: about 6.5 hours (mostly inactive)

Variations

• I sometimes use Greek yogurt instead of mayo for a tangier filling.

• For extra color, I use golden beets or add a splash of beet juice to the yolk filling.

• I skip the salmon and just use the pickle + herb combo when I want a vegetarian version.

• I switch the mustard for horseradish for a punchier flavor.

storage/reheating

I store assembled deviled eggs in an airtight container in the fridge for up to 2 days. If I want them extra fresh, I pickle and prep everything in advance and assemble right before serving. These are best enjoyed cold—no reheating needed.

FAQs

Do the eggs taste like beets?

Not really. The beet brine gives them color and a mild tangy flavor, but the beet taste is very subtle.

How long should I pickle the eggs?

I usually pickle them overnight for a bold pink edge, but even 4–6 hours will give a light blush of color.

Can I use store-bought pickled beets?

Yes. I pour the brine from store-bought pickled beets over the eggs and let them soak—it’s a great shortcut.

Is smoked salmon required?

No, but I love the lox-style twist. You can leave it off or replace it with something like cucumber ribbons or roasted red pepper.

How far in advance can I make them?

I pickle the eggs up to 3 days in advance. I store the yolk filling separately and fill the eggs the day I plan to serve them.

Conclusion

Beet pickled deviled eggs lox-style are a show-stopping appetizer that’s as tasty as it is beautiful. I love the color, the tang, and the classic flavor combo of smoked salmon, dill, and creamy yolks. Whether for a brunch platter or a holiday spread, these deviled eggs always steal the spotlight.

Print