Beet Pickled Deviled Eggs Recipe For Easter Day 2024

Step up your appetizer game with beet pickled deviled eggs! They're stained to a beautiful red, taste delicious, and are perfect for Easter. 

–▢– 6 hard boiled egg – ▢ 3 tablespoons mayonnaise – ▢ 1 teaspoon Dijon mustard – ▢ 1 teaspoon apple cider vinegar – ▢ salt and pepper, to taste – ▢ paprika, for garnish

Ingredient

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FOR THE DEVILED EGGS 

–▢  2 medium beets, peeled and sliced – ▢ 3 cups water – ▢ 1 cup apple cider vinegar – ▢ 1 teaspoon kosher salt

FOR THE BEET STAINING 

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Step 1

Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender. 

Direction

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Step 2

Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours.  

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Step 3

Chilling overnight will give a thicker pink color. 

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Step 4

Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.  

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Step 5

Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. 

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Step 6

Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish. 

Also See

Smoked Salmon Deviled Eggs For Easter Day 2024