These gorgeous beet deviled eggs are a unique twist on the classic dish, adding a vibrant pop of color to your next gathering or brunch. Not only are they visually stunning, but they also pack a punch of flavor with the earthy sweetness of beets and tangy creaminess of the filling.
Why you’ll love these beet deviled eggs
I could go on and on why these beet deviled eggs are the absolute BEST! My hope is that you’ll give them a try yourself to see what the fuss is all about.
- These can be made in advance! You can make the hard boiled eggs and the pickling liquid up to three days ahead of time. Just wait to pipe the filling until shortly before serving.
- The color is unreal! Anything with beets is always a showstopper thanks to their vibrant magenta hue.
- They taste freaking amazing. Need I say more?
- You can get crazy with the filling or keep it simple and let the beet flavor shine.
- I’ve never been to a party with deviled eggs where they didn’t get absolutely DEVOURED!
- No fancy kitchen equipment required!
Pro tips for making these pickled beet deviled eggs
Luckily, these deviled eggs are super duper easy to whip up but there’s a few tips I’ve learned after making them time and time again.
- If you want a really defined purple ring around the exterior, only let your hardboiled eggs soak in the brine for 12-16 hours. I pop them in the pickling liquid before going to bed the night before and they’re perfect by the time brunch rolls around.
- Wait to slice your hardboiled eggs in half until you’re ready to pipe the filling and plate them for the party. If you slice them too far in advance, the purple color will start to bleed and you’ll lose that purple ring around the edge.
- Wipe your knife clean in between cutting your eggs in half so the color doesn’t bleed.
- In addition, by pickling your eggs longer than 16 hours, you’ll notice the purple color start to take over the whole egg, leaving you with very little white. It’s still beautiful, just more of an all over purple coloring.
Making fool-proof hardboiled eggs
As a professional meal prepper, I can confidently say I know a thing or two about hard boiling eggs. If you want the most perfectly cooked, easy to peel eggs, stick with me here. I have tried ALL the different methods out there and after my first time using this steaming method, there was no turning back!
- Place your covered saucepot on the stove with an inch of water in the bottom and put on high heat. Make sure the lid has a tight fit.
- Once the water comes to a boil, place a steamer basket inside the pot and fill with up to 8 eggs.
- Put the lid back on and steam for 10-12 minutes. Ten minutes will yield a yolk that has a little bit of jamminess to it while 12 minutes is perfect for my picky kids who won’t touch a runny yolk.
- Once your timer goes off, *immediately* place the eggs into a bowl filled with ice water. This is arguably the most important step to ensure easy to peel eggs, and it also keeps the eggs from overcooking.
Take these pink deviled eggs to the next level
I intentionally kept this recipe simple in order to let each flavor shine. However, if you really want to take these to the next level and elevate their flavor and presentation, here are some ideas you can try.
- Add a pinch of curry or turmeric to the deviled egg filling to add another level of flavor and warmth of spices. It will also turn the filling a deeper yellow color.
- Top with fresh chives or a sprig of fresh dill for a pop of green and herby goodness.
- If you’re really feeling extra, dollop a little caviar on top for try elegance and luxury!
- Use a pretty ruffled or star-shaped piping tip for a gorgeous presentation.
- For your meat-loving friends, top the filling with crispy prosciutto or bacon pieces for a salty, meaty bite!
Beet Deviled Eggs
- 3 cups water
- 1/2 cup apple cider vinegar
- 1 medium beet, peeled and quartered
- 1 tablespoons granulated sugar
- 2 teaspoons sea salt
- 6 hardboiled eggs, peeled
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons fresh minced chives or dill
- In a sauce pot, add your water, vinegar, beets, sugar, and sea salt and bring to a boil. Once boiling, remove from the heat and let completely cool. Remove the beets and place in a tupperware container with tight fitting lid.
- The night before serving, place your peeled hard boiled eggs into the pickling liquid. Let the eggs pickle in the liquid for 12-16 hours.
- Remove your eggs from the pickling liquid and shortly before serving, cut in half lengthwise. Scoop the yolks out of the eggs and into a mixing bowl. Mash the yolks up with the back of a fork until smooth. Some small chunks are ok.
- Stir your mayonnaise, dijon mustard and a pinch of salt into your yolks and combine until smooth. Taste for seasoning. Scoop mix into a piping bag or ziplock bag with the corner snipped off. Pipe mixture into each egg half.
- Top with fresh chives and cracked black pepper and enjoy!
- See my notes in the body of the post for tips on making fool proof hard boiled eggs.
- Additionally, you can top with caviar, bacon, fresh dill, or a thin slice of jalapeño.
- You can make these up to an hour before serving but beware that the deviled egg filling can lose it’s shape and get a little runny if it sits out for too long. It’s best if you can keep them cold before serving.
- You can pickle the eggs in the liquid for as little as 4 hours but the color won’t be as dark or defined.
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