Red Beet Pickled Deviled Eggs
This Easter, have the most deliciously vibrant appetizers ever when you serve Red Beet Pickled Deviled Eggs! Boldly flavored and brightly colored deviled eggs are made in just a few easy to follow steps. This is a show stopping appetizer that always garners attention!
Red Beet Pickled Deviled Eggs
Listen – I’m a huge, huge fan of Classic Deviled Eggs. They’re a part of my annual Easter Sunday spread every single year! However, I may just break tradition this year by featuring these vibrant pink red beet pickled deviled eggs in their place. I know it may seem sinful to some to replace traditional deviled eggs, but this year, I feel like showing off just a little bit!
A longtime family tradition of mine has been to make Red Beet Pickled Eggs, so it was only a matter of time before I deviled them. Let me tell you… these rosy hued pickled eggs were already pretty addictive, and I’ve never been able to eat just one. Now that I’ve mastered deviling them, I can pretty much eat a whole platter by myself! If you’re feeding a crowd this Easter, consider making a double batch.
The yolk mixture that tops off each deviled egg is loaded with classic mouthwatering ingredients that no deviled egg recipe is really ever complete without! Silky, smooth, and flavor packed, the yellow yolk is mixed with ingredients like dry mustard and Tabasco that make it seriously bold. When the creamy mixture is paired in a single bite with the red beet pickled eggs, it’s like taking a masterclass in flavor!
How to Make Them
Start off by making the pickled eggs:
Create the beet mixture. Strain the beet juice into a medium saucepan. Stir in the sugar and vinegar. Bring the mixture to a boil over medium heat, the reduce to low. Simmer the mixture until the sugar has dissolved.
Pickle the eggs. Place the eggs and beets in a large jar. Pour the mixture over the eggs and seal with a lid. Refrigerate for at least 2-3 days. Enjoy with a sprinkle of salt….or nothing at all.
Then, make the deviled eggs:
Cut the eggs. Cut the eggs in half lengthwise from top to bottom.
Create the yolk mixture. Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
Pipe the eggs. Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
Garnish and enjoy! Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.
How long will these pickled deviled eggs stay fresh?
If stored in an airtight container in the fridge, the pickled eggs (prior to deviling) will stay fresh for an entire month! However, once they’ve been deviled, the eggs will stay fresh for about 2 days. Be sure to keep them in an airtight container, or on a serving platter covered tightly with plastic wrap.
For the best results, keep the filling and the egg halves separate. Wrap the pickled egg halves carefully in plastic wrap and store the filling in an airtight container. Refrigerate both until ready to serve. Fill the pickled eggs up to 2 hours prior to serving.
Why are they called deviled eggs?
This is a fun question that I never really wondered until my little one asked me! It turns out that the term was originally coined by the Oxford English Dictionary. “Deviled” is a culinary term referring to something that’s been either boiled or fried, then seasoned. These eggs have been boiled, then definitely seasoned with all the right stuff – and pickled, too!
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Get the Recipe: Red Beet Pickled Deviled Eggs
Ingredients
For the Pickled Eggs:
- 1 15 ounce can red beets
- 3 tablespoon granulated sugar
- 1/2 cup white vinegar
- 12 large hard boiled eggs, peeled
- 1 large jar, bowl or pitcher large enough to hold the eggs
For the Deviled Eggs:
- 1/3 cup mayonnaise
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon Tabasco sauce
- kosher salt and fresh ground pepper, to taste
- Paprika
- chopped chives
Equipment
- saucepan
- hand mixer
Instructions
To Make the Pickled Eggs:
- Strain the beet juice into a medium saucepan. Stir in the sugar and vinegar. Bring the mixture to a boil over medium heat, the reduce to low. Simmer the mixture until the sugar has dissolved.
- Place the eggs and beets in a large jar. Pour the mixture over the eggs and seal with a lid.
- Refrigerate for at least 2-3 days.
To make the Deviled Eggs:
- Cut the eggs in half lengthwise from top to bottom. Remove the yolks and place in a large bowl.
- Add the mayonnaise, mustard, onion powder and Tabasco to the yolks. Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
- Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
- Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.