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Beet Pickled Deviled Eggs

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A vibrant twist on classic deviled eggs, these beet pickled deviled eggs feature a striking pink hue with a tangy pickled flavor and a smooth, creamy filling.

Ingredients

  • 6 large eggs
  • 1 cup cooked beets, sliced
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 cloves garlic, smashed
  • 1/4 cup mayonnaise
  • 1 teaspoon mustard
  • 1/4 teaspoon paprika

Instructions

  1. Boil the eggs for about 10 minutes until hard-cooked, then transfer to cold water and peel once cooled.
  2. In a saucepan, combine water, apple cider vinegar, sugar, salt, garlic, and peppercorns. Bring to a simmer.
  3. Add sliced beets to the liquid and allow the mixture to cool slightly.
  4. Place peeled eggs in a jar and pour the beet mixture over them, ensuring they are fully submerged.
  5. Refrigerate for at least 12 hours until the eggs turn pink.
  6. Remove eggs from the liquid and slice them in half lengthwise.
  7. Carefully scoop out the yolks into a bowl.
  8. Mash yolks with mayonnaise, mustard, and a pinch of salt until smooth.
  9. Spoon or pipe the mixture back into the egg whites.
  10. Sprinkle paprika on top and serve chilled.

Notes

  • Pickling longer intensifies both color and flavor.
  • Canned beets can be used as a time-saving alternative.
  • Add horseradish or hot sauce for extra heat.
  • Fresh herbs like dill or chives enhance flavor.
  • Store in the refrigerator for up to 3 days.

Nutrition

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