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Pickled Beet Deviled Eggs

Try these showstopper deviled eggs!

March 25, 2019

Makes two dozen 

Pickling your own beets to make showstopper deviled eggs? It’s ridiculously easy!

Pickled Beets
1 medium red beet
1 cup apple cider vinegar
1 tablespoon granulated sugar
2 teaspoons kosher salt
3 cups water

Deviled Eggs
12 large eggs, hard-cooked and peeled
1/3 cup mayonnaise, plus more as needed
1 generous teaspoon anchovy paste
2 teaspoons dried herbs of your choice, such as basil and tarragon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon turmeric
1/8 teaspoon curry powder
chopped pickled beets, pickled jalapeno slices, chives or garnish of your choice

Add vinegar and sugar to the saucepan, stir and bring liquid to a boil. Test beets for doneness with the tip of a small knife. Remove pan from heat and let cool for at least 20 minutes.
Transfer liquid and beets to a large glass container with a lid and add whole peeled eggs. Refrigerate for at least 3 hours or overnight, stirring occasionally. The longer the eggs soak, the pinker they get.
To make the deviled eggs, in a medium bowl stir together the mayonnaise, anchovy paste and seasoning. Taste and adjust flavors to taste.
Remove eggs from liquid, cut in half lengthwise and pop the yolks into the mayo mixture. Mash with a fork, taste again and, if the mixture seems a little dry, add 1 teaspoon of mayonnaise at a time until desired consistency is reached.
Spoon or pipe filling into the egg whites, add garnishes of your choice and serve.

Cook’s note: Photo is from eggs that were in the beet mixture for just 3 hours. Use any extra pickled beet in salads. Make sure you use vinegar that hasn’t been sitting in the cupboard for ages. Freshness makes a flavor difference!