Deviled eggs have long been a staple at gatherings, but what if they could be even more delightful? Enter beet pickled deviled eggs —a combination that transforms the classic appetizer into a showstopper. The beet-infused pickling process not only adds a stunning magenta hue but also imparts a subtle earthy sweetness to the eggs. Topped with a creamy yolk mixture and a hint of fresh dill, these deviled eggs are both visually and gastronomically appealing.
Perfect for any occasion, from casual picnics to elegant dinner parties, these deviled eggs are sure to impress. The unique color and flavor make them an exciting addition to any spread, sparking conversation and compliments. Whether you’re a seasoned cook or just looking for something new to try, these beet pickled deviled eggs will elevate your appetizer game.
Customizing This Dish
- While the original recipe calls for fresh dill, you can easily substitute it with other herbs like parsley or chives for a different flavor profile.
- You can use golden beets as well to create yellow pickled eggs.
- If you prefer a spicier kick, consider adding a dash of sriracha or a sprinkle of cayenne pepper to the yolk mixture.
- If you already have leftover brine from pickled beets, you can repurpose it here. The brine will already have a deep, purple color that will pass on to the eggs. Just bring the brine up to a boil on the stovetop, then allow it to cool to room temperature before pouring it over the eggs and dill.
Storing Leftovers
If you have any deviled eggs left over, they can be stored in the refrigerator for up to two days. Place them in an airtight container to keep them fresh and to prevent them from absorbing any other odors from the fridge. For best results, store the egg halves and the yolk mixture separately, and assemble just before serving to maintain the texture and flavor. If the yolk mixture seems a bit dry after storing, simply stir in a small amount of mayonnaise to refresh it.
Pickled Deviled Eggs
- A 1 quart mason jar
For Beet Pickled Eggs:
- 6 large eggs
- 2 medium beets, peeled and sliced
- 1 cup apple cider vinegar
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
- 2 cloves garlic, smashed
- 1 bay leaf
- 5 black peppercorns
- 3 sprigs fresh dill
For Deviled Eggs:
- 3 tbsp mayonnaise
- 1 1/2 tsp Dijon mustard
- 1 1/2 tsp chopped fresh dill (plus extra for garnish)
- Salt to taste
- Paprika for garnish
Making Beet Pickled Eggs:
- Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes. Transfer the eggs to a bowl of ice water and let cool completely. Peel the eggs and set aside.
- In the same saucepan, combine the sliced beets, apple cider vinegar, water, sugar, salt, garlic, bay leaf, and peppercorns. Bring to a boil, then reduce the heat and let simmer for 10 minutes. Remove from heat and let the brine cool to room temperature.
- Place the peeled eggs and fresh dill sprigs in a large jar. Pour the cooled brine over the eggs, making sure they are fully submerged. Seal the jar with the lid and refrigerate for at least 24 hours (I don’t recommend letting them sit for more than 48 hours. The beet dye will seep into the yolk and the whites could become rubbery).
Making Deviled Eggs:
- Cut the pickled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork. Add the mayonnaise, Dijon mustard, salt to taste, and chopped dill. Mash the mixture with a fork until the mixture is smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves. If using a piping bag, fit it with a star tip for a decorative touch. Sprinkle the filled eggs with a dash of paprika and garnish with extra chopped dill.
