These Beet Pickled Deviled Eggs are briny, creamy and rich. It starts with making a brining liquid that is flavored with coriander, a bit of sugar, and of course, beets. The perfectly boiled eggs are soaked in the liquid for a few hours or for a few days (depending on your liking and schedule). Mash up the egg yolks with a few other things, pipe them in for a beautiful delightful appetizer.
If you are on the search for a beautiful appetizer that will make people whip out their phones for an IG moment, this is it. These beet pickled deviled eggs are also the perfect make-ahead appetizer because they require very little work the day of.
What is a deviled egg anyway
The deviled egg can be traced back to Rome, Italy. Some say they served eggs all seasoned up as an appetizer when they went to parties. How they thought to pop out that yolk and mash it up with some more seasoning, I’m not sure. But if it’s one thing Italians know how to do is to make something taste delicious.
I’ve always thought of deviled eggs as more of a Southern thing but perhaps I stand corrected. Regardless they’re always so pretty to look at and delicious to eat.
How to Make Beet pickled deviled eggs
- This recipe begins with boiling perfect eggs. I like using the method where you drop the eggs into boiling water and let them boil for 9 minutes. I think the 9-minute mark is perfect for deviled eggs. What you’re trying to avoid is that ugly black/green rim around the yolk.
- Add them to an ice bath and peel the eggs.
- Next, make the pickling liquid or brine. I like this recipe because it has a balance of sweetness with the sugar and spices.
- The beets add a beautiful color to the pickling liquid and that’s what we want to cook in the liquid until the beets are tender and the liquid is a bright pink color.
- Cool the brining liquid down. I like to stick it in the freezer.
- And then add the eggs to the pickling liquid. Stick them in the fridge for a few days or a few hours.
- Remove them and slice them in half. Scoop out the yolks and place them in a bowl.
- Mash them with mayonnaise, creme fraiche or sour cream, some Dijon mustard, salt and pepper.
- Scoop them back into the empty egg halves and garnish with a piece of dill.
Tips and Tricks
- How to get perfectly boiled eggs? There are tons of methods to boil an egg. All them work but I like this one the best. It’s simple. The most crucial step is to make an ice bath AND set a timer.
- What happens if you drop an egg in and it cracks? This means that your eggs are too cold. If this happens to you, simply add the eggs to a bowl of luke warm water for 5 minutes before boiling them. This will shake off their chill a bit and they won’t crack.
- The most ideal pickling time for these eggs is one day. I think it adds the perfect amount of pickling flavor and color to the eggs. But even 2-4 hours will give you some nice flavor and color.
If you make this recipe, let me know on Instagram!
If you’re looking for more spring recipes that are delicious and delightful, here are some favorites:
Beet-Pickled Deviled Eggs
These Beet Pickled Deviled Eggs are briny, creamy and rich. It starts with making a brining liquid that is flavored with coriander, a bit of sugar, and of course, beets.
Serving Size: deviled eggs
Ingredients
Pickling:
- 12 large eggs
- 3 cups water
- 1 cup apple cider vinegar
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 beet peeled and diced
- 1/4 yellow onion peeled
- 1 garlic clove peeled and smashed
- 1 teaspoon whole cloves (about 5)
- 1 teaspoon coriander seeds (about 10)
- 1 teaspoon black peppercorns (about 10)
Deviling:
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream or creme fraiche
- 2 teaspoons Dijon mustard
- 1/2 teaspoon freshly ground pepper
- Kosher salt to taste
- Fresh dill for garnish
Instructions
To Boil the Eggs:
- Bring a medium pot of water to a boil. Drop eggs in the pot and cook for 9 minutes. Meanwhile, create an ice bath. This is a bit of an annoying step but it's crucial in getting eggs that are easy to peel. Transfer the boiled eggs to the ice bath and let them sit for about 30 seconds, until they're easy to handle. Peel each hard boiled egg and set them aside.
To Make the Pickling Liquid:
- To a medium saucepan, add the water, apple cider vinegar, sugar, salt, beets, yellow onion, garlic clove, cloves, coriander seeds and black peppercorns. Bring the mixture to a simmer; cook for 20 minutes, until the beets are very tender when poked with a fork.
- Transfer the pickling liquid to the refrigerator or freezer (I put it in the freezer for 15 minutes to cool it down quickly) to come to room temperature. (We're doing this so the liquid doesn't overcook our perfectly boiled eggs.) When the mixture is room temperature, transfer it to a large bowl or jar. Carefully drop in the hard boiled eggs and allow to pickle for at least 2 hours or up to 2 days. Obviously, the longer you allow them to sit, the more pink in color they'll be and the more they'll taste like the pickling liquid. The pickled eggs you see pictured were pickled for about 1 day.
To Make the Deviled Eggs:
- Once pickled, remove the eggs from the pickling liquid and slice them in half. Gently scoop out the egg yolks and transfer them to a medium bowl. Mash the egg yolks with a fork until they reach a fine crumble. Mix in the mayonnaise, sour cream, Dijon mustard and freshly ground pepper until the egg yolks are very smooth. Salt to taste and adjust any other seasonings to your liking (you may find you need to add a tablespoon or two more of mayo or sour cream/creme fraiche to reach a smooth consistency).
- Scoop dollops of the mixture into each of the egg-white halves. Alternatively, if you’re feeling fancy, transfer the mixture to a piping bag fitted with a star tip and pipe-in the mixture into of the each egg white halves. Garnish with a teeny sprig of fresh dill, if you like, and serve.
Notes
Tips and Tricks
- How to get perfectly boiled eggs? There are tons of methods to boil an egg. All them work but I like this one the best. It’s simple. The most crucial step is to make an ice bath AND set a timer.
- What happens if you drop an egg in and it cracks? This means that your eggs are too cold. If this happens to you, simply add the eggs to a bowl of luke warm water for 5 minutes before boiling them. This will shake off their chill a bit and they won’t crack.
- The most ideal pickling time for these eggs is one day. I think it adds the perfect amount of pickling flavor and color to the eggs. But even 2-4 hours will give you some nice flavor and color.
Nutrition
Calories: 54kcal (3%) | Carbohydrates: 2g (1%) | Protein: 3g (6%) | Fat: 3g (5%) | Saturated Fat: 1g (6%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg (28%) | Sodium: 149mg (6%) | Potassium: 56mg (2%) | Fiber: 0.2g (1%) | Sugar: 2g (2%) | Vitamin A: 122IU (2%) | Vitamin C: 0.3mg | Calcium: 17mg (2%) | Iron: 0.5mg (3%)
No big trick. Simply cool the egg in ice water. The quicker you cool the egg the easer it will peel! Try peeling the egg on each end and blow the egg out.
My new favorite egg trick – cook them in a pressure cooker. I do 6 minutes at 5lbs of pressure, so counting the time it takes to come up to pressure and the time for it to cool down maybe 30~ minutes total. And I will say that the shells leech something into the steam because it smells seriously funky when you are able to open it and rinse the eggs to cool the rest of the way. But the funk doesn’t penetrate the eggs, and what you get for the extra effort is eggs that you can practically just slip the shells off of.
My proof of concept was doing three dozen eggs for Thanksgiving… and they were straight from the store that day too. Not a single stuck shell in the bunch, no green tinted yolks, and I didn’t even need to resort to the shave them out of the shells with a spoon trick.
Mine is actually a pressure *canner* so it’s kind of big, a smaller pot would probably come up to temperature quicker and could be speed cooled so you could open it sooner.
I read the other day that adding a little bi-carb soda to the water when boiling the eggs makes them easier to peel, haven’t tried it yet but it is supposed to work!
Oh whoa! That’s a great tip. I’m gonna try it next time. Thank you!
Does pickling the eggs make them taste wierd? I’m trying to imagine what this dish tastes like and am having a bit of a tough time.
Have you ever had like a pickled carrot or green bean? The pickling liquid makes them taste a bit more tart!
That ring of puce is so lovely! Great idea!