Beet Pickled Deviled Eggs
Step up your appetizer game with these beet pickled deviled eggs! They’re stained to a beautiful deep red, taste oh-so-delicious, and are perfect for all your spring festivities — especially Easter!
When I’m stumped on what appetizer to make for Easter, my default is always a platter of these beet pickled deviled eggs. They’re essentially my all-time favorite classic deviled eggs recipe but stained to a beautiful, eye-catching red.
This recipe feels like a celebration of bright and fresh spring colors, not to mention, eggs are a prime ingredient for the spring season (hello egg salad). So do yourself a favor and stock up on eggs this season to make deviled eggs and so much more!
Beet Pickled Deviled Eggs Ingredients
The basis of this appetizer is all about nailing the perfect set of boiled eggs. If you need some guidance, check out my post on how to make hard-boiled eggs. Once you’ve got that down, here are the rest of the ingredients you’ll need.
- For the deviled eggs: It’s a simple combination of hard-boiled eggs, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- For the beet staining: There’s not much to these beautiful beet stains. Just beets, water, apple cider vinegar, and salt!
Find the complete recipe with measurements below
How To Make Pickled Beet Deviled Eggs
Make the beet mixture. Add the sliced beet, water, vinegar, and salt to a pot over medium heat. Then simmer for 20 to 25 minutes covered, until the beet is soft and tender.
Stain the eggs. Let the beet mixture cool before transferring it to a large bowl. Submerge the peeled eggs into the mixture, then chill them for at least 2 hours.
Helpful tip: If you want a thicker red coloring around your eggs, chill them overnight! Otherwise, it will be a thinner red line after 2 to 3 hours. Also, note that the red line will be more distinct as soon as you cut the eggs. The longer the eggs sit out once prepared, the softer and more “feathered” that line becomes.
Slice the eggs. Remove the eggs from the mixture, pat dry, and slice them in half lengthwise. Scoop the yolks into a small bowl and place the egg whites on a plate.
Make the egg filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt, and pepper. Stir everything together until it’s perfectly smooth.
Complete the deviled eggs! Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then sprinkle sliced chives on top for the final touch! And if you need a platter suggestion, I’ve got one linked in the recipe notes below.
Storage Tips
The beauty of deviled eggs is that they can be made a day in advance! Assemble the eggs (without the chives) and store them in an airtight container in the fridge. And if you’re proactive, make the boiled eggs two days in advance and the filling the day of.
As for leftovers, they will keep for up to two days in the fridge.
More Deviled Eggs Recipes
Deviled eggs always make for the best party appetizer. So keep it interesting with these deliciously fun flavor variations!
I hope you and your guests love these beet pickled deviled eggs! Be sure to let me know how they turned out in the comment box below.
Beet Pickled Deviled Eggs
Ingredients
For the Deviled Eggs
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
For the Beet Staining
- 2 medium beets, peeled and sliced
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
Instructions
- 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.
- 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. Chilling overnight will give a thicker pink color.
- 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.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- 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.
Lisa’s Tips
- Please watch the measurements on the vinegar, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well.
- If you’re in need of a platter to display your deviled eggs, this ceramic one is beautiful. And if you’re transporting them, this travel carrier is great.
Pickled eggs and deviled eggs have always been favorite snacks of mine, but I never thought to combine them. Now, I won’t be making deviled eggs any other way and I am doubling my pickled eggs so I’ll have extra!
My family has always loved deviled eggs, and beet pickled eggs, but never thought to mix the two! I made these for Easter dinner this year. Everyone was skeptical until they tried a bite. The whole batch was devoured in less that 5 minutes of taking it out of the fridge! They were rather easy to make, too! Needless to say, I think we will be making them again for the next family gathering. Thanks for another great recipe, Lisa!
I’m happy your whole family loved the recipe, Taylor!
This recipe was so pretty and fun! It wasn’t exactly for my flavor palate, I ended up eating them with bread and butter pickles… I’m not a big mustard fan though. My store was out of fresh beets so I used canned whole baby beets and their canning juice (substituted 1 cup of liquid). It still worked beautifully. I think next year or maybe next holiday even… I will dye them again without picking and make them with the family approved filling. I don’t think the flavor will be massively different. In any case.. canned works if you don’t have fresh. These were so pretty for Easter. thank you for the awesome idea!
I made the pickled eggs for easter – what a treat. They looked great and I am sure they tasted better than the normal devilled eggs. I love the presentation and will use them again for a dinner party!
Glad you enjoyed these beet deviled eggs!
Fantastic recipie with a wow efftect with the purple outline!
They really are so pretty! :)
So delish and pretty! I wanted to try something different so I made these and the regular deviled eggs for Easter dinner. Everyone loved the beet eggs. There was a little extra something to them. Not disappointed at all❤️
Glad everyone enjoyed these beet deviled eggs Tiffany!
These turned out absolutely stunning and exactly like your photos! Thanks so much, Lisa for making our pre-Easter spread extra pretty this year.
Do you have any tips for peeling the eggs without the egg whites breaking or sticking to the shells?
Sometimes I’ll gently roll the eggs on the table before peeling!
If you drain the cooked eggs, but leave them in the pot to cool with the lid on, the steam forming under the shell separates the egg and shell. Peeling is a breeze!
They look so beautiful! Looking forward to making these 😁
Hope you enjoy Marian!
Beautiful! But…do they taste like beets?
You do get a little bit of beet flavor on the outside, but it’s subtle. Hope you love them!
This looks so awesome. Can’t wait to try it. Can you save the pickled beets and use them later?
I’m sure you could, though just keep in mind cooked eggs have been sitting in the liquid. Though I don’t know if that would impact anything, haha.