Pickled Deviled Eggs

from 3 votes

A secret natural ingredient (not food coloring!) gives these Pickled Deviled Eggs their bright pink color, making them the perfect Easter appetizer!

Pickled deviled eggs, naturally dyed pink with beets and garnished with paprika and scallions, are arranged on a round wooden board.

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.


Here’s everything you’ll need to make these cold appetizers:

Glass bowls are filled with the ingredients to make pickled deviled eggs, including hard-boiled eggs, vinegar, beets, mayonnaise, salt, sugar, relish, shallots, black pepper and paprika.
  • Vinegar: Plain ol’ distilled white vinegar has a high enough acidity to effectively pickle the eggs, and it is perfectly clear so it won’t affect the color of the brine.
  • Beet: A vegetable peeler is the best tool for peeling the beet.
  • Shallot: Sweeter than an onion, shallots add just the right amount of bite to pickling liquid.
  • Sugar: A bit of granulated sugar balances the acidity in the pickling liquid.
  • Eggs: Use the instructions in my recipe for Guacamole Deviled Eggs for the best way to boil eggs.
  • Mayonnaise: Adds tangy creaminess to the deviled egg filling. Low-fat mayo is fine in this recipe.
  • Mustard: Either yellow ballpark-style mustard or Dijon mustard can be used to add a spicy edge to the filling.
  • Relish: If you don’t have relish on hand, dice up a pickle instead.
  • Paprika: This spice is a classic topper for deviled eggs, giving a little color and warm spice. It’s also a star seasoning in cowboy butter and Hungarian cucumber salad (a recipe that’s been in my family for generations!).

See the recipe card for full information on ingredients and quantities.

How to Make Beet Pickled Deviled Eggs

These brightly colored deviled eggs are the perfect Easter food. 

  1. Make the brine. Simmering together the beet, onion, vinegar and other ingredients will help develop the flavors and extract maximum color from the beet.
  2. Soak the eggs. After cooling the brine, add the eggs to the mixture. Just like with naturally dyed easter eggs, the longer you soak them, the more intense the color will be and the deeper it will penetrate into the whites of the eggs.
Hard boiled eggs are soaking in a glass bowl of pickling liquid tinted red with beet juice.
  1. Make the filling. Remove the yolks and combine with the deviled egg ingredients. Use a handheld mixer or a rubber spatula to make the filling smooth and creamy.
  2. Fill the eggs. A small cookie scoop works to fill the whites with the deviled egg mixture, or for a fancier effect, use a pastry bag fitted with a large piping tip, or a zip-top bag with the corner snipped off.

Pro Tip: Beet juice can stain cutting boards, utensils and, yes, even your hands. If you don’t want bright-pink hands, wear a pair of clean dish gloves while you’re peeling and slicing the beet. A glass container for pickling the eggs is also preferable, since plastic will stain.

How to Store Pickled Deviled Eggs

Deviled eggs are best eaten the day they’re made, but leftovers will keep for a day or two. Store the deviled eggs in a single layer in an airtight container in the refrigerator. 

You can pickle the eggs and make the filling a day ahead of time and store the filling in a plastic zip-top bag. If you’re transporting the eggs to an event to serve as a party appetizer, wait to fill the eggs when you arrive at your destination — just snip off the corner of the plastic bag, fill the whites and garnish with the paprika.

Pickled deviled eggs, naturally dyed with beets, are arranged on a wooden surface.

More Deviled Eggs Recipes

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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!
Author: Kelly Senyei
5 from 3 votes
Pickled Deviled Eggs #recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings


  • 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


  • 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.

Kelly’s Notes

  • ★ Did you make this recipe? Don’t forget to give it a star rating below!


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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Recipe adapted from Gourmet.

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5 from 3 votes (1 rating without comment)

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    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!

  1. 5 stars
    Hi! This looks fabulous! Do you think I could make the pickling liquid ahead of time and keep it in the fridge until I’m ready to submerge and make the eggs? Just trying to prep as much before Easter! Thank you!

  2. Hi, I would like to know about the taste after the beet soak. Does the taste of beet stick to the egg and overpower the creamy mixture or is it bland?

    1. Hi Kevin – The recipe calls for eggs that are already hard-boiled and peeled prior to adding them to the beet mixture. Hope that helps to clarify!

  3. Making these now, but my ? Is “can I refrigeratorate the eggs for a few days after the beet mixture process before turning them into those beautiful deviled eggs for easter sunday, it’s only Wednesday? ” thanks Cheryl

    1. Hi Cheryl! I’ve never tried making them that far in advance, so I’m not sure how the taste will last.

    2. I made the pickled eggs a couple of weeks ago and have just been using them to add to tuna and chicken salads. The whites are pink to the yolk and a little bit rubbery, but still tasty. I actually like the texture in my tuna salad.

  4. These are beautiful! Do you think it would make much of a difference if I didn’t use the sugar when pickling? I don’t know much about the process!

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

  6. 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.

  7. 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 :)

  8. 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!

  9. 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.

    1. 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!

  10. 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!

  11. 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.


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

  12. 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.

    1. 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!