- Cast Iron Potato & Rosemary Pizza – November 17, 2025
- Carrot, Butternut Squash & Ginger Soup Recipe – November 13, 2025
- Sweet Chili & Cheese Savory Scrolls – August 13, 2025
These deviled eggs with beets use the traditional deviled egg recipe, but with a twist.
The Timeless Appeal of Deviled Eggs: A Versatile Snack
Deviled eggs are a classic snack that never goes out of style. Whether you’re dressing them up for a special event or keeping them simple for a casual get-together, they always hit the mark. But what happens when you elevate them with the earthy richness of beets? You get a dish that’s not only flavorful but also visually stunning!
Why Deviled Eggs with Beets Are a Game-Changer
While eggs are currently scarce and can be on the pricier side, when you do manage to find some, they need to really shine. That’s why I love creating a recipe like this one—it’s worth every penny. The combination of creamy, tangy deviled eggs and the vibrant color and earthy flavor of beets takes this dish to a whole new level.
A New Twist: Juicing Beets and Crafting the Perfect Pickling Brine
On a side note, my boyfriend recently gifted me a juicer, and I’ve been using it as much as possible. I’ve been experimenting with juicing beets, which not only enhances the flavor of this recipe but also creates an incredible pickling brine. The brine adds an extra layer of flavor and brings out the beautiful color in the eggs, making them even more eye-catching and delicious.
Final Thoughts: The Perfect Snack for Any Occasion
Whether you’re hosting a party or just craving something tasty, these deviled eggs with beets are the perfect choice. They combine classic comfort with a bold, colorful twist. So, next time you’re in the mood for something special, give this recipe a try—it’s sure to impress!
Ingredients:
- 6 large eggs
- 2 beets
- 1/2 cup of white vinegar
- 1/2 tablespoon of sugar
- 2 tablespoons of mayonnaise
- 1/4 teaspoon of paprika
- 3 chive sprigs
- 1/2 tablespoon of dijon mustard
- 5 mini cornichon pickles (you can use any pickle preference though)
Steps:
Step 1: Boil the Eggs to Perfection
Start by placing your eggs in a pot of boiling water. Let them cook for 11 minutes to achieve perfectly hard-boiled eggs. Once the timer goes off, carefully transfer the eggs to a bowl of iced water to cool them down quickly and stop the cooking process.
Step 2: Prepare the Beets
While the eggs cool, take your beets and cut off the leaves. Peel the beets carefully, wearing gloves to avoid staining your hands, as beets can easily leave red marks.
Tip: If you don’t have a juicer, no worries! You can easily find beet juice at your local grocery store or use canned beets instead.
Step 3: Juice the Beets (or Use Pre-Made Beet Juice)
Juice the two beets using your juicer. This should yield around 1-1.5 cups of beet juice—enough for both soaking and making the filling. If you’re using store-bought beet juice, measure out enough to fill your container and still have some left over for the deviled egg filling.
Step 4: Prepare the Eggs for Pickling
Once the eggs are cooled and peeled, take three eggs and place them in a mason jar or Tupperware container. Place the other three eggs aside in the fridge for now.
In the first container, add the vinegar, sugar, a pinch of salt, and pour in the beet juice until the eggs are fully submerged. Ensure you leave just enough beet juice for the filling later. Seal the container and refrigerate for at least 4 hours to allow the eggs to soak in the vibrant color and tangy flavor.
Step 5: Prep the Pickles and Chives
While the eggs are soaking, chop up some pickles and chives separately. These will add a nice crunch and fresh flavor to the deviled egg filling.
Step 6: Prepare the Deviled Egg Filling (Part 1)
After the eggs have marinated for 4 hours, remove the pickled eggs from the brine. Slice them in half lengthwise, carefully remove the yolks, and place them in a small bowl.
To make the filling, mix the yolks with half of the mayonnaise, half of the remaining salt, half of the paprika, the chopped pickles, and mustard. Stir well until smooth, then pipe or spoon the mixture into the egg whites. Garnish with freshly chopped chives on top.
Step 7: Prepare the Deviled Egg Filling (Part 2)
Now, take the remaining three eggs, slice them in half, and remove the yolks. Place the yolks in a separate bowl, add the remaining mayonnaise, salt, paprika, pickles, mustard, and a tablespoon of the leftover beet juice. Mix well, then pipe the filling into the remaining egg whites.
Step 8: Plate and Enjoy!
Arrange your beautifully pickled deviled eggs on a platter, and enjoy the vibrant colors and bold flavors of this unique twist on a classic snack. These pickled deviled eggs with beets are sure to be a hit at your next gathering!
Leave a Reply