Beet-Pickled Deviled Eggs

While trying to come up with the menu for Christmas Eve dinner I came across a suggestion of deviled eggs as a party appetizer. This is nothing new, I’ve been making deviled eggs for probably as long as I’ve been cooking for friends. They are easy and generally well liked.

So in and of themselves they weren’t a fit for the menu. However I saw a suggestion of using a pickled egg as the basis for the dish and that intrigued me. We love us some beets in this house so a beet pickled deviled egg seemed fun and a bit different. And I think they look quite extraordinary.

[Beet Pickled Egg]Beet Pickled Deviled Egg

Beet-Pickled Deviled Eggs
Servings: 8 deviled eggs
Prep time: 15 minutes
Rest time: 4-6 hours


  • 1 1/2 cups water
  • 1/2 cup distilled white vinegar
  • 1 beet, peeled and sliced
  • 1 small shallot, peeled and sliced
  • 1 tsp. sugar
  • 1 bay leaf
  • 1 tsp. black peppercorns, crushed (not ground)
  • 4 hard-boiled eggs (see notes)
  • mayonnaise
  • Dijon mustard
  • fresh thyme
  • smoke paprika


  1. In a saucepan combine the water, vinegar, beet, shallot, sugar, bay leaf and black peppercorns. Bring to a simmer and cook until the beet is tender, about 20 minutes.
  2. Cool mixture to at least room temp (lower is fine as well) and strain to remove solids.
  3. Place hard-boiled eggs in a container and pour the beet “pickling” liquid over the eggs. Cover with plastic wrap and place in the refrigerator for at least 2 hours. Give it a stir once or twice during the pickling period to make sure all the eggs get a equal chance in the drink.
  4. Put the now bright pink/red eggs from the liquid and pat dry. Halve the eggs lengthwise and carefully remove the yolks to a bowl.
  5. Make the filling by mashing the yolks with a fork or pastry blender until you have a rough crumb. Add mayonnaise and mustard; mix to combine. In my case I’d say it was 2 Tbsp. mayonnaise and 1 1/2 tsp. dijon mustard. Add salt and pepper to taste. You don’t want a paste nor do you want flavored mayo. You should end up with something in between.
  6. If you are out to impress use a pastry bag with a large star tip to fill the egg halve with the yolk mixture. Or do as I did and use a couple of spoons. Refrigerate until you are ready to serve.
  7. To serve we dusted these with smoked paprika and a few bits of fresh thyme.

You can cut and fill the deviled eggs a couple of hours ahead of serving.

Wear gloves while peeling and slicing the beet. You know, unless you like red dyed hands. In that case for go the gloves.

I hard-boil eggs as follows: Place eggs in a large pot. Fill with cold water so that there is 1″ of water covering the eggs. Bring pot to a boil; when it boils turn off the heat, cover the pot and set a timer for 20 minutes. When the timer goes off uncover the pot, place it in the sink and fill with cold water. Run cold water for about 5 minutes. Once the eggs are cool enough to handle crack the shells and peel the eggs.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.