Promotions and Offers
beet-pickled-deviled-eggs
Beet pickled deviled eggs on platter. Hard-boiled eggs are soaked in beet juice overnight, resulting in a a violet exterior. Cross section shows vibrant yellow yolk filling piped into each deviled egg half. | peteandgerrys.com
Arrow Created with Sketch. Back to The Recipes

Beet-Pickled Deviled Eggs

  • Snacks and Apps
  • Better Desk Lunches
Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Created with Sketch. Star Copy 4 Created with Sketch.
4/5 - 49 Ratings
PRINT Page 1 Created with Sketch.
Prep Time 15-20 minutes
Cook Time
Serving Yield 12 deviled egg halves

A sour, earthy beet and peppercorn brine adds more than just an explosive flavor to these pickled deviled eggs: it also turns them a dazzling shade of pink. This recipe is almost entirely hands off (especially if you're using a package of our hard-boiled eggs!), meaning with minimal effort, you can have a showstopping appetizer platter or an easy work snack that garners envious glances from your coworkers.

By: Family Farm Team

Ingredients

  • 6 Pete and Gerry’s Organic Eggs, hard-boiled and peeled
  • 1 16-ounce can or jar pickled beets
  • 1 cup apple cider vinegar
  • 1/3 cup brown sugar
  • 1 tablespoon fiery pink peppercorns
  • 1 teaspoon salt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon curry powder
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Nutritional Information

Serv. Size: 1 half, Servings: 12

Amount Per Serving: Calories 120, Fat Cal. 50, Total Fat 6g (9% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 320mg (13% DV), Total Carb. 13g (4% DV), Fiber <1g (3% DV), Sugars 10g, Protein 4g, Vitamin A (2% DV), Vitamin C (2% DV), Calcium (2% DV), Iron (4% DV), Vitamin D (6% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Pour pickled beets and juices into a large mason jar or bowl. Add apple cider vinegar, sugar, peppercorns, and salt. Stir mixture. Carefully (the beet juice will stain!) lower hard-boiled eggs into 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

Remove eggs from brine. Discard brine, then cut each egg in half and scoop out yolks. Place yolks in a medium bowl along with mustard, mayonnaise, curry powder, white vinegar, and olive oil.

Step 3

Using a fork, mash yolk mixture until smooth, adding a teaspoon or two of water if needed to loosen it up.

Step 4

Using a pastry bag or plastic bag with the corner cut off, pipe the yolk mixture back into the egg whites. Sprinkle with salt and pepper to taste and garnish with fresh dill or enjoy as is.

How much did you enjoy this recipe?

How much did you enjoy this recipe? Rate it from 1-5 to let us know!

x

COMMENTS

* Required

RESPONSES

Richard M.

September 30, 2020

You can substitute fermented beet or red cabbage brine and enjoy the color, flavor, taste and probiotic goodness!

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

September 30, 2020

Yum! That sounds like a great substitution, Richard. We'll have to give it a try!

Reply Page 1 Created with Sketch.

Kay walker

September 28, 2020

What! Do you discard the beets! No way, they are a very healthy food. Love how the eggs look tho.

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

September 28, 2020

We couldn't do such a thing as wasting them either, Kay. Pickled beets are just too delicious. We like to use them on top of salads, on a nice hearty sandwich, or just on their own. Would love to hear your favorite ways to eat pickled beets!

Reply Page 1 Created with Sketch.

1 Reply

Sharon

October 01, 2020

Chop beets up and put in roast beef breakfast hash! My family’s favorite on Sunday mornings.

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

October 01, 2020

Ooh! Now that's something we'll definitely have to try out! Thanks for the recommendation, Sharon!

Reply Page 1 Created with Sketch.

Jodi R.

September 24, 2020

What did you do with the beets?

Reply Page 1 Created with Sketch.

1 Reply

[email protected]

September 25, 2020

We love eating them as they are or slicing on top of a hearty salad. However, there are so many wonderful ways to use them, so we'll leave that up to you. Hope you enjoy!

Reply Page 1 Created with Sketch.

Related Recipes