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Pickled Beet Deviled Eggs with Fresh Dill and Chives Recipe

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4 from 70 reviews

Pickled Deviled Eggs combine the tangy flavor of pickled eggs with a creamy, flavorful deviled egg filling. Eggs are first pickled in a beet-infused vinegar marinade for a beautiful pink hue and subtle sweetness, then filled with a smooth mixture of egg yolks, mustard, vinegar, and mayonnaise. This colorful appetizer is perfect for parties or light snacks, offering a unique twist on classic deviled eggs with a refreshing tang and vibrant presentation.

  • Total Time: 1 hour 30 minutes (including pickling time; minimum 6 hours recommended pickling in fridge, ideally overnight)
  • Yield: 8 servings

Ingredients

Pickling Marinade

  • 2 cups water
  • 1 cup apple cider vinegar
  • 1 medium beet, peeled and diced
  • 1 teaspoon salt
  • 1-2 teaspoons monk fruit or allulose sweetener (or honey/maple/allulose syrup)
  • 1 tablespoon mixed pickling spices (mustard seeds, fennel, black pepper, coriander seeds, bay leaves, juniper berries, allspice, cloves)

Eggs

  • 6-8 large eggs

Deviled Egg Filling

  • 6-8 hard-boiled egg yolks (from the pickled eggs)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar (or to taste)
  • 4 tablespoons mayonnaise
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Garnish (Optional)

  • A pinch of paprika (sweet, spicy, or smoked)
  • Fresh dill and/or chives

Instructions

  1. Make the Pink Beet Marinade: In a large saucepan, combine water, apple cider vinegar, diced beet, salt, sweetener, and pickling spices. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to extract the color and flavors from the beets and spices. Remove from heat and strain the liquid through a fine sieve to remove solids. Allow the marinade to cool completely.
  2. Prepare the Hard-Boiled Eggs: Place 8 eggs gently into a pot of boiling water. Set a timer and boil for 12 minutes to ensure fully cooked yolks. Once cooked, transfer the eggs to an ice bath or run them under cold water until cool. Carefully peel the eggs once they have cooled.
  3. Pickle the Eggs: Place the peeled eggs into a clean glass jar. Pour the cooled beet marinade over the eggs, making sure they are fully submerged. Cover and place in the refrigerator for at least 6 hours, preferably overnight or about 14 hours, to deepen the pink color and flavor.
  4. Make the Deviled Egg Filling: Remove the pickled eggs from the marinade and slice each egg in half lengthwise. Carefully scoop out the yolks into a bowl. Add Dijon mustard, apple cider vinegar, mayonnaise, salt, and pepper. Mash or mix until smooth and creamy. Adjust seasonings to taste.
  5. Assemble & Garnish: Arrange the egg white halves on a serving platter. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a pinch of paprika and fresh dill or chives. Chill the assembled deviled eggs before serving for the best flavor.

Notes

  • Use a glass jar for pickling to avoid reactions with vinegar.
  • Adjust the sweetener amount based on sweetness preference; honey or maple syrup can be used if not avoiding sugar.
  • The longer eggs sit in the pickling liquid, the stronger the flavor and deeper the color.
  • Use a piping bag for a neater presentation of the deviled egg filling.
  • Keep deviled eggs refrigerated and consume within 3-4 days for freshness.
  • The pickling spice blend can be customized based on personal taste or availability of spices.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes (boiling eggs) plus 10 minutes (simmering marinade)
  • Category: Appetizer
  • Method: Pickling and Boiling (primary cooking method: Stovetop)
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/pickled-beet-deviled-eggs-with-fresh-dill-and-chives-recipe/