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pickled beet deviled eggs
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Pickled Beet Deviled Eggs

Prep Time20 minutes
pickling time3 days
Total Time20 minutes
Course: Appetizer
Keyword: beets, curry, devlied eggs, pickled eggs
Servings: 12

Ingredients

Pickled Beet Eggs

  • 1 16 oz jar sliced pickled beets
  • 6 hard boiled eggs
  • ½ cup white vinegar or apple cider vinegar
  • 2 tablespoon light brown sugar
  • ½ tablespoon salt
  • ½ teaspoon whole peppercorns

Deviled Eggs

  • 2 tbsp mayonnaise
  • 1 ½ tablespoon sweet pickle relish
  • ¼ teaspoon Worcestershire sauce 
  • 1 teaspoon curry powder 
  • ½ teaspoon dry dill
  • 1 teaspoon country dijon mustard 
  • salt and pepper, to taste 

Instructions

  • 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.