Pickled Beet Deviled Eggs

These pickled beet deviled eggs are a showstopper appetizer that combines bold color with classic flavor. The beet brine gives the egg whites a gorgeous magenta hue and a subtle tang, while the creamy yolk filling keeps things grounded in nostalgic comfort. They’re elegant enough for a holiday spread but easy enough to whip up for brunch, Easter, or any time you want to impress with something a little unexpected.

Ingredients:

For the Pickled Eggs:

• 1 cup apple cider vinegar

• 1 cup beet juice (add water to get to 1 cup, if needed)

• ½ cup brown sugar, packed

• 1 tsp salt

• 1 15 oz can small round beets

• 6 hard boiled eggs, peeled

For the Deviled Egg Filling:

• Yolks from 6 pickled beet hard boiled eggs

• 3 tbsp mayonnaise

• 1 tsp yellow mustard

• 1-2 tbsp sweet pickle relish

• Pinch of sugar

• Salt and pepper to taste

Preparation:

1. Make the pickled eggs. In a saucepan, combine 1 cup apple cider vinegar, 1 cup of beet juice, 1/2 cup brown sugar, and 1 tsp salt. Bring to a gentle boil and boil for 5 minutes. Remove from heat and cool.

   
   

2. Pour the cooled liquid over 6 hard boiled eggs and beets. Let stand in refrigerator overnight or up to three days.

   
   

3. Make the deviled eggs by slicing the pickled beet eggs in half lengthwise. Gently pop the yolks into a small bowl.

   
   

4. Mash the yolks with a fork until smooth. Add mayonnaise, mustard, sweet pickle relish, sugar, salt, and pepper.

   
   

5. Spoon or pipe filling back into egg whites. A piping bag fitted with a star tip creates a clean, classic look.

   
   

6. Garnish with a sprinkle of paprika, sprig of dill, parsley leaf, or slice of gherkin, if desired.