Beet Pickled Deviled Eggs

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Step up your appetizer game with these beet pickled deviled eggs! They’re stained to a beautiful deep red, taste oh-so-delicious, and are perfect for all your spring festivities — especially Easter!

A platter of beet pickled deviled eggs
Photo: Gayle McLeod

When I’m stumped on what appetizer to make for Easter, my default is always a platter of these beet pickled deviled eggs. They’re essentially my all-time favorite classic deviled eggs recipe but stained to a beautiful, eye-catching red.

This recipe feels like a celebration of bright and fresh spring colors, not to mention, eggs are a prime ingredient for the spring season (hello egg salad). So do yourself a favor and stock up on eggs this season to make deviled eggs and so much more!

Ingredients for beet pickled deviled eggs on a table

Beet Pickled Deviled Eggs Ingredients

The basis of this appetizer is all about nailing the perfect set of boiled eggs. If you need some guidance, check out my post on how to make hard-boiled eggs. Once you’ve got that down, here are the rest of the ingredients you’ll need.

  • For the deviled eggs: It’s a simple combination of hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
  • For the beet staining: There’s not much to these beautiful beet stains. Just beets, water, apple cider vinegar, and salt!

Find the complete recipe with measurements below

How To Make Pickled Beet Deviled Eggs

Make the beet mixture. Add the sliced beet, water, vinegar, and salt to a pot over medium heat. Then simmer for 20 to 25 minutes covered, until the beet is soft and tender.

Making a beet mixture for beet pickled deviled eggs

Stain the eggs. Let the beet mixture cool before transferring it to a large bowl. Submerge the peeled eggs into the mixture, then chill them for at least 2 hours.

Helpful tip: If you want a thicker red coloring around your eggs, chill them overnight! Otherwise, it will be a thinner red line after 2 to 3 hours. Also, note that the red line will be more distinct as soon as you cut the eggs. The longer the eggs sit out once prepared, the softer and more “feathered” that line becomes.

Adding eggs into beet mixture for beet pickled deviled eggs

Slice the eggs. Remove the eggs from the mixture, pat dry, and slice them in half lengthwise. Scoop the yolks into a small bowl and place the egg whites on a plate.

Slicing beet pickled deviled eggs

Make the egg filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it’s perfectly smooth.

Making beet pickled deviled eggs filling

Complete the deviled eggs! Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then sprinkle sliced chives on top for the final touch! And if you need a platter suggestion, I’ve got one linked in the recipe notes below.

A white platter of beet pickled deviled eggs

Storage Tips

The beauty of deviled eggs is that they can be made a day in advance! Assemble the eggs (without the chives) and store them in an airtight container in the fridge. And if you’re proactive, make the boiled eggs two days in advance and the filling the day of.

As for leftovers, they will keep for up to two days in the fridge.

More Deviled Eggs Recipes

Deviled eggs always make for the best party appetizer. So keep it interesting with these deliciously fun flavor variations!

I hope you and your guests love these beet pickled deviled eggs! Be sure to let me know how they turned out in the comment box below.

A white plate of beet pickled deviled eggs

Beet Pickled Deviled Eggs

5 from 9 votes
Prep: 25 minutes
Cook: 25 minutes
Chill Time: 2 hours
Total: 2 hours 50 minutes
Servings: 12 deviled eggs
Author: Lisa Bryan

Description

Step up your appetizer game with beet pickled deviled eggs! They're stained to a beautiful red, taste delicious, and are perfect for Easter.

Ingredients 
 

For the Deviled Eggs

For the Beet Staining

Instructions 

  • Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender.
    Beet mixture in pot for deviled eggs
  • Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
    Staining deviled eggs with pickled beets
  • Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
    Removing egg yolks for beet pickled deviled eggs
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
    Making beet pickled deviled egg filling in a bowl
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish.
    A white platter of beet pickled deviled eggs

Lisa’s Tips

  • Please watch the measurements on the vinegar, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well. 
  • If you’re in need of a platter to display your deviled eggs, this ceramic one is beautiful. And if you’re transporting them, this travel carrier is great. 

Nutrition

Serving: 2deviled eggs halves | Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 266mg | Potassium: 92mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.5mg
Course: Appetizer, Snack
Cuisine: American
Keyword: beet deviled eggs, pickled beet deviled eggs
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




26 Comments

  1. Making these right now! Been so easy & fun. I’m wondering how long you soaked your eggs in the mixture? I love how they look & don’t want to soak overnight if it’s not needed.5 stars

    1. Hi Sophia – I believe I soaked these for about 6 hours or so, to get that thicker pink line. How did yours turn out?

  2. It’s funny that I stumbled on this recipe (I was reading your Hummus recipe). Earlier today I had a leftover hard boiled egg and just finished a jar of beets, and then thought – ‘Why not?’ Dropped it into the beet pickling liquid to see if we like the eggs this way. Going to taste that egg later, and if we like it, then we’ll be making this recipe!
    For sure, will be making your hummus….5 stars

  3. Pickled eggs and deviled eggs have always been favorite snacks of mine, but I never thought to combine them. Now, I won’t be making deviled eggs any other way and I am doubling my pickled eggs so I’ll have extra!5 stars

  4. My family has always loved deviled eggs, and beet pickled eggs, but never thought to mix the two!  I made these for Easter dinner this year. Everyone was skeptical until they tried a bite. The whole batch was devoured in less that 5 minutes of taking it out of the fridge! They were rather easy to make, too! Needless to say, I think we will be making them again for the next family gathering. Thanks for another great recipe, Lisa!5 stars

  5. This recipe was so pretty and fun! It wasn’t exactly for my flavor palate, I ended up eating them with bread and butter pickles… I’m not a big mustard fan though. My store was out of fresh beets so I used canned whole baby beets and their canning juice (substituted 1 cup of liquid). It still worked beautifully. I think next year or maybe next holiday even… I will dye them again without picking and make them with the family approved filling. I don’t think the flavor will be massively different. In any case.. canned works if you don’t have fresh. These were so pretty for Easter. thank you for the awesome idea!5 stars

  6. I made the pickled eggs for easter – what a treat. They looked great and I am sure they tasted better than the normal devilled eggs. I love the presentation and will use them again for a dinner party!

  7. So delish and pretty! I wanted to try something different so I made these and the regular deviled eggs for Easter dinner. Everyone loved the beet eggs. There was a little extra something to them. Not disappointed at all❤️5 stars

  8. These turned out absolutely stunning and exactly like your photos! Thanks so much, Lisa for making our pre-Easter spread extra pretty this year.5 stars

    1. If you drain the cooked eggs, but leave them in the pot to cool with the lid on, the steam forming under the shell separates the egg and shell. Peeling is a breeze!

    1. I’m sure you could, though just keep in mind cooked eggs have been sitting in the liquid. Though I don’t know if that would impact anything, haha.