Beet-Pickled Deviled Eggs

Beet pickled eggs, eggs, pickled eggs

Deviled Eggs also known as angel eggs, Russian eggs or just stuffed eggs. There are thousands of variations, and each region in the US has their own variation. 

 

I was asked to create a deviled eggs recipe for the Fred Meyer Easter E-book. Check it out here. Thank you to Fred Meyer for sponsoring this post 🙂 

I wanted the eggs to be a bright vibrant color. I used a pickling liquid with beets to dye the whites. 

pickiling liquid for beets

The pickling liquid not only adds a beautiful color, but also a delicious flavor! 

 

Beet Pickled Deviled Eggs

 

 

 

5.0 from 3 reviews
Beet-Pickled Deviled Eggs
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Prep time: 
Cook time: 
Total time: 
Serves: 6 eggs
 
Ingredients
  • 1 large beet, peeled and halved
  • ½ cup white vinegar
  • 2 cups water
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 1 tablespoon black peppercorns
  • 6 eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon stone ground mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh chive
Instructions
  1. In a sauce pan, bring water, vinegar, sugar, salt, bay leaf, and beet to a boil.
  2. Allow beet mixture to cool and set aside.
  3. Place eggs in a pot. Fill with water under water is 1 ½ inches above the eggs.
  4. Bring eggs to a boil, then remove from heat and place lid on the pot. Allow the eggs to sit for 14 minutes.
  5. Remove the eggs from the pot and peel the shells off. Cut the eggs in half and carefully remove the yolks.
  6. Place the whites in the beet mixture. The beets will color the whites a vibrant pink!
  7. Place yolks in a bowl with the mayonnaise, mustard, salt, pepper, dill and chive. Mix until very smooth.
  8. Remove the whites from the beet mixture and place on a paper towel to remove excess moisture.
  9. Place the yolk filling in a pipping bag.
  10. Pipe the yolk mixture into the egg whites
  11. Garnish with dill
  12. Enjoy ☺

 

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