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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/perfectly-pink-deviled-eggs-with-beet-pickle-recipe/