Beet Pickled Deviled Eggs
Step up your appetizer game with beet pickled deviled eggs! They're stained to a beautiful red, taste delicious, and are perfect for Easter.
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper (to taste)
- paprika (for garnish)
- 2 medium beets (peeled and sliced)
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon kosher salt
Instructions
- 1
Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender.
- 2
Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
- 3
Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- 4
Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- 5
Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish.