Description
Make your Valentine’s Day snack special with these gorgeous Beet Pickled Deviled Eggs. The beautiful pink hue from the beet pickling liquid makes this classic treat unique and perfect for sharing.
Ingredients
Scale
- 12 large eggs
- 1 cup white vinegar
- 1 cup water
- 1/2 cup beet juice (from pickled beets)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Pinch of salt and pepper
- Optional: Fresh dill or chives for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring water to a boil, then immediately turn off heat, cover, and let sit for 10 minutes.
- Transfer eggs to an ice bath to cool completely. Peel the eggs.
- In a bowl, combine vinegar, water, beet juice, salt, and sugar. Stir until salt and sugar dissolve.
- Submerge peeled eggs in the pickling liquid. Cover and refrigerate for at least 4 hours, or preferably overnight, until they achieve a deep pink color.
- Remove eggs from the pickling liquid and slice them in half lengthwise. Gently scoop the yolks into a separate bowl.
- Mash the yolks until smooth. Add mayonnaise, Dijon mustard, salt, and pepper. Mix until creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with fresh dill or chives before serving.
Notes
- For the best color, allow the eggs to pickle for a full 12 hours.
- Taste the filling before stuffing; adjust mustard or salt as needed.
- Use the reserved beet pickling liquid for Bloody Marys or dressings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Pickling
- Cuisine: American with Italian Influence
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 180mg