Beet Pickled Deviled Eggs

5 from 11 votes

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

Prep Time25

Cook Time25

Chill Time2

Total Time2 50

Course: Appetizer, Snack

Cuisine: American

Keyword: beet deviled eggs, pickled beet deviled eggs

Servings: deviled eggs

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.
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.
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.
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
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.

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.