Pickled Beet Deviled Eggs
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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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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
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
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.
Want to give this recipe a try?
If you make my Pickled Beet Deviled Eggs, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more delicious recipes? Why not try my Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Juicy Pesto Chicken Burgers, or my 30 Minute Prosciutto Mozzarella Chicken!
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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