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Beet-Pickled Deviled Eggs

Bring a twist to the Easter table with this colorful take on deviled eggs. The vibrant pink hue and subtle tang from brine adds a unique touch to a traditional favorite.

Serves 10
Ready in 15 mins
Prep time 15 mins
160 calories per serving

Ingredients

> 1 (15 oz) can sliced or whole beets
> 1 cup white vinegar
> 1/3 cup packed brown sugar
> 1 (15.5) bag Nature's Promise ® Hard-Cooked Eggs, drained, or 10 hard-boiled eggs, peeled
> 1/4 cup mayonnaise
> 2 tsp Dijon mustard
> 1 tbsp sweet relish
> 1 tbsp chopped fresh dill, plus more to garnish
> 1 tbsp chopped fresh chives, plus more to garnish

Steps

1
Into a large bowl, pour the pickling solution from beets. (Reserve beets for another use.) To bowl, stir in the vinegar, sugar, and ½ cup water for the brine. Carefully place the eggs into brine mixture. Cover and refrigerate for about 12 hours, until eggs have a slight pickled flavor and turn a pink color.
2
When pickled, strain out eggs and discard brine mixture. Cut each egg in half lengthwise and scoop out yolks into a medium bowl. Add the mayonnaise, mustard, relish, dill, and chives. Season with salt and pepper. Using a fork, mash until yolk mixture is smooth.
3
Using a spoon or a piping bag, fill each egg white with yolk mixture. Garnish with extra chopped dill and chives.

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