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Festive Beet-Pickled Deviled Eggs

Bright, jewel-toned deviled eggs infused with the earthy sweetness of beets and creamy yolk filling, perfect for holiday gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 pieces
Course: Appetizer, Brunch, Snack
Cuisine: American, Holiday
Calories: 80
Ingredients Method Notes

Ingredients
  

For the eggs and pickling
  • 12 large large eggs, at room temperature Fresher eggs peel more easily.
  • 1 cup pickled beets with 1/2 cup of their pickling liquid Use fresh-pickled beets or jarred; pick jarred with a bright, clean brine.
For the filling
  • 1/3 cup mayonnaise Swap for Greek yogurt for a lighter option.
  • 1 teaspoon Dijon mustard Yellow mustard works in a pinch.
  • 1 teaspoon apple cider vinegar or reserved beet brine Adds brightness.
  • 1/4 teaspoon fine sea salt Plus more to taste.
  • to taste freshly ground black pepper
  • smoked paprika or sweet paprika for garnish
  • chives or dill for garnish finely snipped
  • a small pinch of sugar If your beets are very tart.
  • 1/4 teaspoon horseradish For a festive bite, optional.

Method
 

Hard-boil the eggs
  1. Place eggs in a single layer in a saucepan and cover with cold water by an inch.
  2. Bring to a gentle boil, then cover and remove from heat.
  3. Let sit for 10–12 minutes for fully set yolks.
  4. Drain and transfer to an ice bath to stop cooking.
  5. Peel once cool — the yolks should be tender and creamy.
Dye the whites
  1. Slice beets into thin wedges and pack into a jar.
  2. Add enough pickling liquid to cover.
  3. Submerge peeled egg whites in the beet brine and chill for 2–8 hours until they reach a rosy, magenta hue.
  4. Tip: Rotate eggs occasionally for even coloring.
Make the filling
  1. Carefully halve each egg lengthwise and pop out yolks into a mixing bowl.
  2. Mash the yolks with mayonnaise, Dijon mustard, apple cider vinegar or beet brine, salt, and pepper until silky.
  3. Taste and adjust seasoning — add a pinch of sugar if you want to tame tartness or a dash of horseradish for zing.
Assemble
  1. Spoon or pipe the yolk mixture back into the beet-dyed white halves.
  2. A piping bag with a star tip makes them look elegant, but a small spoon or zip-top bag works beautifully too.
Garnish and serve
  1. Sprinkle with smoked paprika and snipped chives or dill.
  2. For a party, arrange on a plate with lemon wedges and microgreens.
  3. The contrast of cream filling and jewel-toned whites is almost too pretty to eat — almost.

Notes

These deviled eggs can be made ahead; boil and peel eggs the day before, then assemble before serving. Store in an airtight container in the refrigerator for up to 2 days.