Fitness / January 11, 2024

Beet Pickled Deviled Eggs

Incredible flavors and a beautiful pink color makes these devilled eggs Barbie’s favorite, and we think they’ll be yours too.

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Devilled eggs have been a popular finger food for a couple of hundred years, and with good reason. They were first created in England in the late 1700’s and became so popular that to “devil” a dish became a verb, meaning to make it spicy.

The introduction of commercially produced mayonnaise made them even more popular in North America, and while they have somewhat fallen out of favour in England their popularity on the west side of “the pond” has remained high.

There are so many versions of devilled eggs, and you’ll find quite a few on this website. This particular recipe is special for a couple of reasons: Pickling the eggs gives the whites an earthy tang that you won’t find in other recipes that focus largely on how the yolks are seasoned. Second, they’re a wonderful pink colour that we adore, and we think that makes them the perfect appetizer for Easter or any other spring celebration, with or without Barbie.

For fun, we encourage you to look at other devilled egg recipes on this site and make a few different ones to pass around at your next event.

Are Beet Pickled Deviled Eggs Healthy?

Devilled eggs are a great healthy snack. Eggs are loaded with protein and healthy fats. Beets and apple cider vinegar have also been shown to have great health benefits. Add the fact that these are homemade with wholesome ingredients and are not fried as many finger foods are, and you have a colorful, healthy and inexpensive finger food that is simple to make and will wow your guests.

Which Beets?

You want to have beets with a deep red colour and rich liquid. Canned beets tend to be a lot milder than the ones in jar, and we like the intense flavour and colour you get from good quality jarred baby beets. If you opt to take the milder route of canned beets, you might want to up the vinegar content a little, but for an intense pink and delicious earthy flavors we suggest you go with the jarred variety, and that you spend the extra few cents on a top quality brand.

INGREDIENTS

6 large eggs
2 pickled beets + 1 cup beet liquid
1 tbsp black peppercorns or your favorite peppercorns
2 tsp grainy mustard
2 tbsp honey
3 tbsp apple cider vinegar
1 shallot sliced lengthwise (and diced after pickling)
¼ cup mayonnaise
1 sprig rosemary + more to garnish
Salt and pepper to taste

INSTRUCTIONS

Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.
Peel your boiled eggs and set them aside.
Using a large mason jar, add the pickled beets and liquid, peppercorns, apple cider vinegar rosemary, shallots, and honey, and stir to combine. Add the eggs and seal tightly. Refrigerate for at least 4-6 hours to allow eggs to pickle.
Once ready, remove pickles and shallots. Slice eggs lengthwise and separate yolks. In the large bowl with egg yolks, add mayonnaise, grainy mustard, mayonnaise, and salt and pepper to taste.

Tips and Tricks to Make Perfect Beet Pickled Deviled Eggs

For a more intense flavour and uniform pink colour, cut your eggs and remove the yolks before pickling.
For the best flavor, allow the eggs to pickle in the fridge overnight.
Allow your eggs to cool completely (15 minutes in an ice bath) before you peel them. This allows the whites to contract from the shell which will make peeling them cleanly much easier.
For a bright red yolk mixture, add a little puréed beet to your yolk mixture.

FAQs

my egg whites are rubbery

This can happen if the eggs are pickled for too long. We find that 12-14 hours is perfect, depending on the strength of your pickling liquid.

do i have to use apple cider vinegar?

Apple cider vinegar is one of the healthiest vinegars you can consume, especially if you get one with “the mother”, a cloudy sediment at the bottom. However, any vinegar will work just fine, including plain white vinegar. Red wine vinegar would further enhance the red colour of the pickled shallots.

I can’t get fresh rosemary

In colder areas rosemary is an annual herb and can be hard to find, and while rosemary dried well it can be sharp. Try using dill instead – it pairs beautifully with beets as any East European chef would attest. Chives would also compliment the pickled shallots well.

Serving Suggestions

We like to serve these devilled eggs as an appetizer, but they’re also substantial enough to accompany any smorgasbord or charcuterie board. The bright color adds a lovely touch.

Make Ahead and Storage

Pickled eggs have an exceptionally long shelf life of about three months, but what we love about this recipe is the combination of the pickled and fresh flavors. You can go ahead and make the components in advance, but we suggest to assemble the eggs just before you serve them.

Beet Pickled Deviled Eggs

Prep Time 15

Cook Time 15

Pickle Time 6

Servings

Calories 79kcal

Author FoodFaithFitness

Ingredients

6 large eggs
2 pickled beets + 1 cup beet liquid
1 tbsp black peppercorns or your favorite peppercorns
2 tsp grainy mustard
2 tbsp honey
3 tbsp apple cider vinegar
1 shallot sliced lengthwise (and diced after pickling)
¼ cup mayonnaise
1 sprig rosemary + more to garnish
Salt and pepper to taste

Instructions

Fill a small sauce pot with water enough to submerge 6 eggs and bring to a boil. Place your eggs in the water using a spoon and boil for 10-12 minutes until yolks are hard. Once ready, remove from the saucepot and carefully place in an ice bath.
Peel your boiled eggs and set them aside.
Using a large mason jar, add the pickled beets and liquid, peppercorns, apple cider vinegar rosemary, shallots, and honey, and stir to combine. Add the eggs and seal tightly. Refrigerate for at least 4-6 hours to allow eggs to pickle.
Once ready, remove pickles and shallots. Slice eggs lengthwise and separate yolks. In the large bowl with egg yolks, add mayonnaise, grainy mustard, mayonnaise, and salt and pepper to taste.