Perfectly Pink Deviled Eggs with Beet Pickle Recipe

Introduction

These perfectly pink deviled eggs are brightened with a vibrant beet pickle, adding both color and tangy flavor. They offer a fun twist on the classic deviled egg, making them an eye-catching appetizer for any occasion.

Ingredients

• For the Red Beet Pickle:
  • 2 medium beets, peeled and thinly sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 tsp black peppercorns
  • 2 bay leaves
  • OR replace the above with 1 large jar pickled beets
• For the Eggs:
  • 9 extra-large eggs
  • 1-2 tsp lemon juice or dill pickle juice
  • 2 tsp Dijon mustard
  • 2 Tbsp (30g) cold butter, diced
  • 4 tbsp mayo (Kewpie recommended for slight sweetness)
• Garnish (use as many or as few as you like):
  • Shards of crispy bacon
  • Thinly sliced chives
  • Fresh dill
  • Pickled red onion
  • Capers
  • Thinly sliced cucumber
  • Thinly sliced radish

Instructions

1. Step 1: Prepare the beet pickle by combining beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves in a pot. Bring to a boil, then set aside to cool in a container large enough to hold the beet liquid and eggs.
2. Step 2: Place eggs in cold water and bring to a boil. Stir gently a few times as the water heats to keep yolks centered. Once boiling, turn off heat, cover, and let sit for 11-12 minutes, stirring twice in the first 3 minutes.
3. Step 3: For pink pickled deviled eggs, peel the eggs and submerge them in the cooled beet pickle liquid for 2 hours. Drain and pat dry.
4. Step 4: For “dinosaur” webbed eggs, crack the shells but keep them on. Submerge the eggs in the beet liquid for 4 hours, then peel.
5. Step 5: Carefully remove yolks from whites. In a food processor, combine yolks, lemon or pickle juice, Dijon mustard, cold butter, and mayo. Blend until light and fluffy. Alternatively, mash yolks with a fork and beat in the other ingredients by hand.
6. Step 6: If the mixture appears split, chill in the freezer for 10 minutes then blend again to emulsify.
7. Step 7: Spoon or pipe the yolk mixture into the egg whites. Garnish with bacon shards, chives, dill, pickled red onion, capers, cucumber, radish, and a sprinkle of chili flakes if desired.

Tips & Variations

• Use Kewpie mayo for a slightly sweeter and creamier filling.
• Chilling the butter thoroughly helps achieve a smooth emulsion.
• Experiment with different pickled vegetables or herbs to customize the flavor.
• The “dinosaur” method creates a mottled appearance, perfect for a spooky presentation.

Storage

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep garnishes separate until serving for best texture. Reheat is not recommended, but eggs can be made up to the filling stage and assembled fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pickled beets instead of making my own?

Yes, you can substitute homemade beet pickle with a large jar of pickled beets to save time. Just ensure the pickling liquid is enough to cover the eggs.

How do I keep the yolks centered in the eggs?

Stir eggs gently a few times while bringing the water to a boil and during the first few minutes of cooking. This helps keep the yolks in the center for a nicer presentation.

Perfectly Pink Deviled Eggs with Beet Pickle Recipe

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5 from 745 reviews

This Perfectly Pink Deviled Egg recipe features eggs beautifully pickled in a vibrant red beet brine, offering a visually stunning twist on a classic appetizer. The eggs are boiled and gently peeled, then soaked in a flavorful beetroot pickle for 2 to 4 hours, imparting a beautiful pink hue and subtle tangy flavor. The creamy yolk filling is a luscious blend of lemon juice or dill pickle juice, Dijon mustard, cold butter, and mayo, whipped until light and fluffy. Garnished with crispy bacon, fresh herbs, and pickled vegetables, these deviled eggs are both elegant and delicious, perfect for parties or special occasions.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 11-12 minutes
• Total Time: 2 hours 30 minutes (including pickling time)
• Yield: 9 deviled eggs (18 halves) 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Red Beet Pickle:

• 2 medium beets, peeled and thinly sliced
• 3 cups water
• 1 cup apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon black peppercorns
• 2 bay leaves
• OR replace with 1 large jar pickled beets

For the Eggs:

• 9 extra-large eggs

For the Filling:

• 1–2 teaspoons lemon juice or dill pickle juice
• 2 teaspoons Dijon mustard
• 2 tablespoons (30g) cold butter, diced
• 4 tablespoons mayonnaise (Kewpie preferred for slight sweetness)

For Garnish (optional):

• Shards of crispy bacon
• Thinly sliced chives
• Fresh dill
• Pickled red onion
• Capers
• Thinly sliced cucumber
• Thinly sliced radish

Instructions

1. Make the Beet Pickle: Combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves in a pot. Bring to a boil then remove from heat and set aside to cool in a container large enough to hold both the beet liquid and eggs.
2. Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, gently stirring the eggs a few times during the heating process to center the yolks. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 11-12 minutes, stirring twice within the first 3 minutes.
3. Pickle the Eggs: For Pink Pickled Deviled Eggs, peel the eggs and submerge them in the cooled beet pickle liquid for 2 hours. For a marbled “Dinosaur” effect, crack the eggshells slightly but keep them on, and submerge the eggs in the beet liquid for 4 hours before peeling.
4. Prepare the Filling: Carefully remove the yolks from the eggs into a food processor. Add lemon or pickle juice, Dijon mustard, cold diced butter, and mayonnaise. Blend or vigorously mash and mix until the mixture is light, fluffy, and smooth. If the mixture appears split due to warmth, chill for 10 minutes and blend again.
5. Assemble the Eggs: Pipe or spoon the yolk mixture back into the egg whites. Garnish liberally with toppings such as crispy bacon shards, sliced chives, fresh dill, pickled red onion, capers, cucumber slices, radishes, and a sprinkle of chili flakes or Aleppo pepper. Customize as desired.
6. Serve: Serve chilled and enjoy this vibrant take on classic deviled eggs, perfect for gatherings and celebrations.

Notes

• Use cold butter and keep the yolk filling cool to prevent splitting; if it occurs, briefly chill and remix.
• The beet pickle liquid can be made in advance and stored in the refrigerator for up to a week.
• Adjust pickling times based on how strong you want the beet flavor and coloring.
• Kewpie mayo adds a slight sweetness, but regular mayo can be used if preferred.
• Optional garnishes add texture and flavor; feel free to customize based on availability.
• Gentle stirring during boiling helps center yolks for perfect presentation.

Keywords: deviled eggs, pickled eggs, beet pickled eggs, appetizer, party snack, egg recipe, colorful deviled eggs