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Festive Beet-Pickled Deviled Eggs

Creamy deviled eggs are enhanced with a vibrant pink hue from pickled beets, making them a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 pieces
Course: Appetizer, Brunch
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs Use older eggs for easier peeling.
  • 1 cup pickled beets (with juice) Adjust the beet juice amount to your liking.
  • 3 tablespoons mayonnaise Can substitute with Greek yogurt for a healthier version.
  • 1 teaspoon mustard
  • to taste salt and pepper
  • for garnish fresh herbs (e.g., parsley or dill) Experiment with different herbs for flavor.

Method
 

Preparation
  1. Boil the eggs for 10-12 minutes, then cool in an ice bath.
  2. Peel the eggs and slice them in half.
  3. Scoop out the yolks into a bowl.
  4. Mix the yolks with mayonnaise, mustard, salt, and pepper until smooth.
  5. Fold in some chopped pickled beets for flavor and color.
  6. Spoon or pipe the yolk mixture back into the egg whites.
  7. For a festive look, soak the filled eggs in the beet juice for a few hours.
  8. Garnish with fresh herbs before serving.

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for about 2-3 days. Avoid freezing.