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.

Appetizer

Pickled Deviled Eggs

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!
5 from 2 votes
Pickled Deviled Eggs #recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 8 servings

Ingredients 

  • 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
  • 1/4 cup mayonnaise
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon sweet relish
  • Salt and pepper, to taste
  • Paprika, for dusting

Instructions 

  • 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.
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Recipe adapted from Gourmet.


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Nutrition

Calories: 181kcal, Carbohydrates: 3g, Protein: 9g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 282mg, Sodium: 187mg, Potassium: 138mg, Sugar: 2g, Vitamin A: 415IU, Vitamin C: 0.7mg, Calcium: 44mg, Iron: 1mg

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Comments

    1. Hi Michelle! I haven’t tried that so I can’t say with certainty what the results would be but my initial thought is that it *should* work. Let me know if you give it a shot!

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