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Beet Pickled Deviled Eggs

Just in time for Easter. Impress your guests with these beet pickled deviled eggs.
Course Appetizer, Breakfast, Side Dish
Cuisine American
Keyword beet pickled deviled eggs, deviled eggs
Servings 10 Deviled Eggs



  • 5 large organic eggs
  • Pickled Beets
  • 1 large beet peeled and diced
  • 2 cups water
  • 1 cup apple cider vinegar


  • 2 tablespoons mayonnaise*
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste


  • Chives freshly chopped
  • Serrano pepper sliced, optional


  1. To boil the eggs, place in a large pot and cover with water. Bring to a boil over high heat and boil for 10 minutes. Drain eggs in a colander and run cold water on them until cool enough to handle. Peel eggs and set aside
  2. To prepare the beets and pickling liquid, place the beet, water, and vinegar in a sauce pan over high heat. Bring to boil and cook until beets are tender, 15-20 minutes. Allow to cool to room temperature.
  3. In a large bowl, place the peeled eggs and cover with the beets and pickling liquid and cover.
  4. Pickle the eggs in the refrigerator for 2 hours to 24 hours. (Eggs pictured were pickled for 3 hours).
  5. Drain the beets and eggs. Reserve the beets for garnish. Slice the eggs in half and remove the yolk.

  6.  With a fork, mix together the egg yolk, mayonnaise, mustard, salt and pepper until smooth.

  7. Fill egg whites with the yolk mixture and garnish with chives and serrano pepper, if using. Enjoy!

Recipe Notes

*I used Sir Kensington’s avocado mayonnaise.