Pickled Beet Deviled Eggs
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Pretty, pink and pickled- these Pickled Beet Deviled Eggs combine tart pickled hard boiled eggs with a creamy, rich, curry-spiced filling for a unique twist on classic deviled eggs.JUMP TO RECIPE
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Where do Beet Devilled Eggs come from?
As a Pennsylvania lifer, Red Beet Pickled eggs are something I am familiar with seeing. A Pennsylvania Dutch Staple, these richly colored eggs are pickled in a brine with sliced or whole beets, giving them not only a beautiful color but also a tart and delicious beet flavor.
Aside from the great taste and pretty appearance, eggs that are pickled take on a different texture as well. The yolks are slightly more moist and creamy, and the whites go a different route- taking on a firmer texture, which I actually love.
For this Pickled Beet Deviled Eggs recipe, I make a quick and easy brine, and pickle hard boiled eggs for a few days in the fridge. Once the eggs are pickled (the longer they sit, the firmer, darker and more pickled they become), I whip up a curry-based filing and devil them.
Pickling the eggs: The key part of this Pickled Beet Deviled Eggs recipe
Pickling the eggs for this recipe is incredibly simple. Just follow these 4 easy steps.
1: Hard boil the eggs. I have a foolproof method included in the recipe below!
2: Add the beets, liquid and eggs to a large mason jar.
3: Make a quick pickling solution with vinegar, salt, sugar and peppercorns.
4: Pour pickling solution into the jar, give it a gentle turn, and refrigerate it.
The longer the eggs sit, the more their flavor and texture change. For softly pink eggs, do 2 days. For more pronounced flavor and color, and a firmer texture- go 43-5 days in the fridge.
Next up: Making the filling for the beet deviled eggs
After you have pickled your eggs, it’s time to devil ’em!
To devil the eggs, you will need:
- Sweet pickle relish
- Worcestershire sauce
- Curry powder
- Dry dill
- Country dijon mustard
- Salt and pepper, to taste
To make the deviled egg filling, you’ll start by mashing up the egg yolks with a fork, until they are nice and crumbly.
Next, add the other ingredients, and mix well with a fork until mostly smooth. All that’s left to do after that is fill the eggs! You can either pipe the yolk mixture in with a piping bag for a pretty look, or simple spoon the filling into each egg. I like to sprinkle the tops with a bit of dry dill for color and flavor.
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Pickled Beet Deviled Eggs
Pickled Beet Eggs
- 1 16 oz jar sliced pickled beets
- 6 hard boiled eggs
- 1/2 cup white vinegar or apple cider vinegar
- 2 tbsp light brown sugar
- 1/2 tbsp salt
- 1/2 tsp whole peppercorns
- 2 tbsp mayonnaise
- 1 1/2 tbsp sweet pickle relish
- 1/4 tsp Worcestershire sauce
- 1 tsp curry powder
- 1/2 tsp dry dill
- 1 tsp country dijon mustard
- salt and pepper, to taste
- Pickling the eggs: 1. Hard boil the eggs. My favorite method is to cover the eggs in a medium saucepan with water, and bring to a boi;. Once boiling, I cover the eggs with a lid, and turn off the heat. Set a timer for 10 minutes, and then remove eggs to an ice bath to cool, then peel. 2. Add beets and pickling liquid to a large (3 cup or larger) mason jar. Place peeled hard boiled eggs in jar on top of beets. 3. To a small saucepan over medium-high heat, add vinegar, light brown sugar, salt and peppercorns. Bring to a boil, and stir until sugar and salt are fully dissolved. Turn off heat, and pour over eggs and beets. Allow to cool to room temperature, and seal jar. Give a gentle shake/turn, and refrigerate for 2-4 days. The longer you allow the eggs to sit, the more pickled they will become. Pickled eggs will keep up to 2 weeks in sealed jar in the refrigerator. Making the deviled eggs: 1. Once the eggs are pickled, remove from the jar, and slice in half. 2. Remove yolks to a bowl, and break up with the back of a fork until they resemble fine crumbs. 3. Add mayonnaise, pickled relish, Worcestershire sauce , curry powder, dry drill, dijon and salt and pepper. Combine well with the fork until smooth. 4. Spoon mixture into egg whites, or transfer to a piping bag and pipe into egg whites. Sprinkle finished eggs with a bit more dry dill and serve. Makes 12.
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