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Beet Pickled Deviled Eggs Lox-Style

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Beet pickled deviled eggs lox‑style are vibrant, creamy little appetizers where hard‑boiled eggs are pickled in beet brine until they blush pink, then filled with a smooth yolk mixture and topped with smoky salmon, capers and fresh herbs. Elegant yet surprisingly simple to make.

Ingredients

  • 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 (lox‑style):
  • Smoked salmon (thinly sliced)
  • Capers
  • Fresh dill
  • Chives (optional)
  • Everything bagel seasoning (optional)

Instructions

  1. Make the beet brine by simmering vinegar, water, sugar, salt and sliced cooked beets, then let it cool.
  2. Place the peeled hard‑boiled eggs in a jar and pour the cooled brine over them. Refrigerate at least 6 hours or overnight until the egg whites are tinted pink.
  3. Cut the pickled eggs in half lengthwise and remove the yolks.
  4. Mash the yolks with mayonnaise, mustard, lemon juice, salt and pepper until smooth and creamy.
  5. Spoon or pipe the filling back into the egg white halves.
  6. Top each deviled egg with a slice of smoked salmon, a few capers, fresh dill (and chives or everything bagel seasoning if using).

Notes

  • The beet brine gives color and mild tang rather than strong beet flavor. :contentReference[oaicite:1]{index=1}
  • Using store‑bought pickled beets and brine is a convenient shortcut. :contentReference[oaicite:2]{index=2}
  • You can prepare the pickled eggs ahead (up to 3 days) and fill them just before serving for freshest appearance.
  • For vegetarian version skip the smoked salmon and use cucumber ribbons or roasted red pepper instead.

Nutrition

Find it online: https://cookedbymaya.com/beet-pickled-deviled-eggs-lox-style/