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Beet-Pickled Deviled Eggs

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  • Better Desk Lunches
0/5 - 0 Ratings
Cook Time
Serving Yield 12


  • 6 Pete and Gerry’s hard-boiled eggs
  • 1 16- ounce can or jar pickled beets
  • 1 c apple cider vinegar
  • 1/3 c brown sugar
  • 1 tbsp peppercorns (fiery pink peppercorns were used here)
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1 tbsp mayonnaise
  • 1/2 tsp curry powder
  • 1 tbsp vinegar
  • 2 tbsp olive oil
  • Salt and pepper to taste


Step 1

Pour a can of pickled beets into a large mason jar or bowl. Add cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (that beet juice will stain!) lower the hard-boiled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they will end up.

Step 2

When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium sized bowl, along with the mustard, mayonnaise, curry, vinegar, and olive oil.

Step 3

Mix yolks, mustard, mayonnaise, curry, vinegar, and olive oil and mash until smooth. Add a little bit of water if it’s too stiff.

Step 4

Using a pastry bag or plastic bag with the corner cut off, pipe the yolk mixture back into the pink eggs. Sprinkle with salt and pepper to taste.

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