Pickled Deviled Eggs

Pickled Deviled Eggs #recipe

Dyed eggs are the ultimate Easter tradition. And now you can take the celebration a step further by dyeing the entire egg itself and stuffing it with a creamy egg salad. The secret ingredient for the fuchsia rim? Beets!

A simple pickling technique that uses beets, shallots, vinegar and sugar extracts the bright purple color from the root vegetable. Add in a dozen hardboiled eggs and then let the marinade work its magic. A few hours later and you’ll slice into colored eggs while mashing together a classic salad of the yolks. The eye-catching effect is a simple touch that makes for a spectacular presentation on your holiday table.

Pickled Deviled Eggs

Yield: 8 servings

Prep Time: 30 min

Cook Time: 20 min


3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 Tablespoon yellow mustard
1 Tablespoon sweet relish
Salt and pepper, to taste
Paprika, for dusting


Bring water, vinegar, beet, shallot, sugar and a pinch of salt to a boil in a 2-quart saucepan. Simmer it, covered, until beet is tender, about 20 minutes.

Transfer the beet mixture to a container and cool it completely, uncovered.

Add the eggs to the mixture, submerging them entirely in the liquid. Refrigerate the eggs for at least 2 hours, and up to 6 hours, allowing the eggs to marinate while gently stirring them once or twice.

Remove the eggs from the beet mixture and pat them dry (discard the beet mixture). Halve the eggs lengthwise and remove the yolks.

Mash the yolks with the mayonnaise, mustard, sweet relish, and salt and pepper.

Divide the mixture among the egg whites. Sprinkle with a light dusting of paprika.

Recipe adapted from Gourmet.


24 Responses to “Pickled Deviled Eggs”

  1. #
    Darcy — April 19, 2011 at 3:10 pm

    I my gosh I loved these-made them two years ago and they are so fabulous looking :) good choice!!!


  2. #
    Kelly — April 20, 2011 at 2:41 am

    Thanks so much for stopping by, Darcy! I’m loving The Supper Model!

  3. #
    Amelia from Z Tasty Life — May 24, 2011 at 3:21 am

    so so cool: love the fluorescent hue
    (I made these for Thanksgiving 2 years ago: http://bit.ly/lDrSDU)

  4. #
    cooking rookie — November 27, 2011 at 10:36 am

    This blog is packed with great recipes – I am your new fan!

    • Kelly replied: — November 28th, 2011 @ 1:36 am

      Thanks so much for checking out the site, and welcome!!

  5. #
    Samta — March 2, 2012 at 7:02 pm

    I love deviled eggs – these pink hue ones are amazing. Thanks for sharing the recipe.

    • Kelly replied: — March 3rd, 2012 @ 10:48 am

      Thanks, Samta! These are so much fun for spring :)

  6. #
    Erin — April 5, 2012 at 7:29 pm

    How long did you soak them for? I don’t want them to be all pink, but would like them to be only pink along the edges like yours.

    • Kelly Senyei replied: — April 5th, 2012 @ 7:33 pm

      Hi Erin! I left mine in for about 3 hours, but you’d still get that same rim if you soak them for four or 5 hours as well. Hope this helps!

  7. #
    JennConnally — April 6, 2012 at 8:59 am

    Hi Kelly! This is the perfect addition to Easter brunch. I can’t wait to try this recipe out and report back on the reaction. I also pinned it to my food board on Pinterest. Congratulations on the book; I’ll be sure to pick up a copy.


    • Kelly Senyei replied: — April 6th, 2012 @ 9:06 am

      Thanks so much, Jenn! I hope you enjoy these festive eggs and I look forward to keeping in touch!

  8. #
    jules — April 7, 2012 at 12:56 pm

    what a great idea. i think i’ll pickle some eggs today.

  9. #
    Holly — April 12, 2012 at 9:21 pm

    I’m from Central Pa we have “red beet eggs” at almost every picnic. The best ones are when they are pink all the way to the yolk!

  10. #
    Angie — September 20, 2012 at 2:44 pm

    Does this leave the eggs with a funny taste? I can’t imagine beets and deviled eggs go together, but the pickle taste wouldn’t be bad. I would love to try it. My girls love all things pink, and are the weird kids that take hard boiled eggs to school for lunch. I think they’d love this – but they are picky about flavors.

    • Kelly Senyei replied: — September 20th, 2012 @ 2:45 pm

      Great question, Angie! The flavor from the beets is very mild, and if the other weren’t there, I’d highly doubt they could even taste the difference. It all depends on how long you pickle the eggs for, which in turn determines how far into the egg the pink color seeps. Hope this helps!

  11. #
    Kristen — January 25, 2013 at 1:28 pm

    Wonderful! The pickled eggs bring me back to my childhood. The eggs have a sweet pickled mild flavor. My family is from Pennsylvania and no one here in CA have ever seen pickled eggs. My boyfriend and I love chorizo! Can’t wait to make these! Thanks for sharing!

  12. #
    Kristi — March 14, 2013 at 10:31 am

    I make my own pickled beets, I wonder if I could just plop some hard boiled eggs in the juice? That means I’ll have to finish the rest of the jar to try it…darn :)

  13. #
    Shauniece Davis — June 28, 2013 at 4:09 pm

    I do quick pickles on my red onions….could I use that brine instead for a light onion flavor? I guess the question is will the onions impart the same color to the egg as the beets? My pickle liquid looks like the same pink hue.

  14. #
    Letty Flatt — April 15, 2014 at 11:13 am

    Love love love these colorful deviled eggs. Nice. Inspiring–I pinned these so I don’t forget them!

    • Kelly Senyei replied: — April 15th, 2014 @ 11:14 am

      Awesome! Thanks so much, Letty!


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