Beet-Pickled Deviled Eggs


Beet-Pickled Deviled Eggs //

Last year I stayed at home like the homebody that I am. I enjoyed it, honestly. I did just get a puppy corgi so I wasn’t super excited about going into the world of glittery dresses, cars and champagne and vomit, but this year is different! I’m actually going out. Josh and I are gonna watch one of his best friends get married on New Year’s Eve and I’m kind of excited to have a place to go, get all dressed up for and a group of people to celebrate with.

So, basically, what I’m saying is that I’m not making these Beet-Pickled Deviled Eggs because I’m going to a wedding and showing up with a homemade appetizer would probably piss off catering, but you definitely should! They’ll be the stunner of the appetizer table, I can guarantee it.

Beet-Pickled Deviled Eggs //

If you’re not staying home, which is totally fine by me, I bet you’re probably going to someone’s house for a small gathering. This is my second favorite New Year’s activity, behind being at home in PJs. I really dig the whole quiet New Year’s thing at someone’s house where you can kinda chill, listen to music, talk to your friends, eat some food and then make out at midnight and then head home.

If that’s on your to-do list, then these would be a good lil’ addition. Aren’t they pretty?! There needs to be more pink foods.

Beet-Pickled Deviled Eggs //

Beet-Pickled Deviled Eggs //

These aren’t super difficult to make, nor do they take a ton of time; but do plan accordingly because the pickling does take a bit of time.

Also, let’s talk about dang peeling eggs. I used eggs that were about 5 days from the time I purchased them. Phew. I really do think that the older the eggs: the easier they are to peel. I know a lot of people like to debate this notion, and if you’re in a particularly tip-giving, argumentative mood, feel free to leave your opinion below! I love opinionated people, and I mean that sincerely.

Tomorrow I’ll be bringing you one more recipe for your New Year’s drinking pleasure, so see soon!

Beet-Pickled Deviled Eggs //

Beet-Pickled Deviled Eggs

Serving Size: 16 lil' deviled eggs



  • 8 large eggs
  • 3 cups water
  • 1 cup apple cider vinegar
  • 3 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 beet, juiced
  • 1 beet, peeled and quartered
  • 1/2 yellow onion, peeled
  • 1 garlic clove, peeled
  • 5 whole cloves
  • 1 cinnamon stick


  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • Salt to taste
  • Fresh dill, for garnish


  • To boil eggs: Place eggs in a pot and cover the eggs with water. Transfer the pot to the stove and turn the heat to high. Bring the pot of water to a medium boil. The second the boil begins, turn the heat off, cover the pot and set your timer to 9 minutes. This will give you a firm yolk---yet not overcooked---that's perfect for deviled eggs. Drain the eggs and run cold water on them--just so they're cool enough to handle. I find that warm eggs are easier to peel than cold eggs. Peel each hard boiled egg and set them aside.
  • To a medium saucepan, add all of the pickling ingredients: water, apple cider vinegar, sugar, salt, beet juice, beet, yellow onion, garlic clove, cloves and cinnamon stick. Bring the mixture to a simmer; cook for 20 minutes, until the beet is 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 2 1/2 hours.
  • 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 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.
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Leave a Reply

  • Reply Maureen | Orgasmic Chef December 30, 2013 at 4:35 am

    I made deviled eggs for Christmas lunch and someone suggested that I should have popped my eggs in a jar of pickled beets first.

    Now I see this recipe and I no longer think she was nuts. 🙂

    Happy New Year!

  • Reply Tracy | Peanut Butter and Onion December 30, 2013 at 7:45 am

    OMG these are so pretty, what a wonderful twist on an original… Love it

  • Reply Lori December 30, 2013 at 8:23 am

    OMG! Old eggs FOR SURE. The older, the better. The liquid inside starts to “shrink” and creates more of an air pocket beneath the shell. I always try to have a carton of eggs 1 to 2 weeks out from purchase for all boiled egg situations!! Love the pink color. Will add this to my mix.

  • Reply carolyn December 30, 2013 at 10:44 am

    Oh yes, there is scientific proof the older the better the egg, the easier it will be to peel. It has to do with the outer and inner membrane sticking to the shell. I always keep old eggs when I know I’m going to be making deviled eggs. My granny used to pickle her eggs right in with her pickled beets but I never thought about using those eggs for deviled eggs. How silly of me and how smart of you. They look beautiful!

  • Reply Mel December 30, 2013 at 10:52 am

    this could be a fun way to switch up traditional hardboiled eggs in my salad! woop!

  • Reply Christine December 30, 2013 at 11:34 am

    Okay, this is so cool. First I wanted to make the avocado devil eggs which you made years ago. But now? Pink eggs!!! I mean… Happy New Year!

  • Reply Kim N December 30, 2013 at 12:52 pm

    I had eggs that were 2-3 weeks out and I still couldn’t peel the darn things! I love hard boiled eggs but really hate trying to peel them!

    • Reply Adrianna Adarme December 30, 2013 at 1:24 pm

      Feel your pain. These were still a little difficult; if you look carefully, you’ll notice that the eggs’ edges aren’t perfectly smooth. So annoying. But that did taste great. 🙂

  • Reply Missy December 30, 2013 at 1:04 pm

    I LOVE pickeled eggs! What a great idea. I can’t wait to try this!

  • Reply Lauren December 30, 2013 at 1:50 pm

    I do agree that the older the easier to peel. However, I’ll also say if you whack the egg prior to boiling with a knife and crack the top just ever so slightly, the egg will also be easier to peel. I learned this trick when working at a deli and had to make eggs salad on a regular basis with four dozen eggs at a time! Not fun to peel that many!! Give it a go. It does help!

  • Reply Tess @ Tips on Life and Love December 30, 2013 at 2:24 pm

    I always find myself drawn to the platter of deviled eggs no matter the occasion. What can I say, I love them! I can’t wait to try this recipe- thanks for sharing! Happy New Year!

  • Reply dishing up the dirt December 30, 2013 at 5:54 pm

    My sister-in- law just made a similar recipe and I am so all over this!!! Beets are my favorite vegetable and I cannot wait to dive into these cute little appetizer. Happy New Year!

  • Reply Toby @ brag & butter December 31, 2013 at 5:05 am

    It’s one of the oh-so-beloved stories to be told over and over again in my family, how my mom and das used to love eating pickled eggs at the pub when they were younger and what ludicrous amounts of condiments they used to put on top. I guess that’s where my addiction to them comes from. These deviled eggs look purr-etty delicious!

  • Reply Taryn December 31, 2013 at 9:06 am

    I’ve found that heavily salting the water you boil them in seems to help a lot with peeling eggs…and using older eggs for sure helps.

  • Reply Kammie @ Sensual Appeal December 31, 2013 at 2:04 pm

    I LOVE beet pickled eggs… it’s a weird thing cause I’m always confused about why I like them but I do! Haha

  • Reply Cindy January 2, 2014 at 1:17 pm

    these are so pretty and I love a little pickle with my deviled eggs!

    I swear by older eggs when boiling. To make peeling even easier I drain the hot water, rinse with cold just enough to handle, then fill the pan back up with cold water, gently crack the shells, without peeling, and let them sit in the water for about 5 minutes…it seems like the water seeps under the shell and loosens it even further.

  • Reply Dana January 8, 2014 at 8:03 am

    That ring of puce is so lovely! Great idea!

  • Reply Amanda January 13, 2014 at 12:23 am

    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.

    • Reply Adrianna Adarme January 13, 2014 at 8:57 am

      Have you ever had like a pickled carrot or green bean? The pickling liquid makes them taste a bit more tart!

  • Reply Melissa January 13, 2014 at 7:43 pm

    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!

    • Reply Adrianna Adarme January 13, 2014 at 9:18 pm

      Oh whoa! That’s a great tip. I’m gonna try it next time. Thank you!

  • Reply Erin S. January 24, 2014 at 6:22 pm

    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.

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  • Reply Bill Waldriff March 9, 2014 at 8:27 am

    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.

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