Beet Deviled Eggs
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.
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Tried this recipe?Let us know how it was!