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Perfectly Pink Deviled Eggs

These stunning and delicious deviled eggs are infused with vibrant beet pickling, making them a perfect party treat that is also easy to prepare.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Party Food
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Beet Pickle
  • 2 medium beets, peeled and thinly sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon black peppercorns
  • 2 leaves bay leaves
For the Eggs
  • 9 extra-large eggs
For the Filling
  • 1-2 teaspoons lemon juice or dill pickle juice For flavor balance.
  • 2 teaspoons Dijon mustard
  • 2 tablespoons cold butter, diced Keep butter cold for a smooth texture.
  • 4 tablespoons mayo (Kewpie recommended for sweetness)
For Garnishing
  • Shards of crispy bacon Adds crunch.
  • Thinly sliced chives
  • Fresh dill
  • Pickled red onion
  • Capers
  • Thinly sliced cucumber
  • Thinly sliced radish

Method
 

Make the Beet Pickle
  1. In a pot, combine the sliced beets, water, apple cider vinegar, sea salt, black peppercorns, and bay leaves. Bring it all to a boil, then set aside to cool in a bowl or container.
Boil the Eggs
  1. Cover the eggs in cold water and bring them to a boil. Stir gently a couple of times as the water heats to ensure the yolks stay centered. Turn off the heat, cover, and let them sit for 11-12 minutes.
  2. Give the eggs a gentle stir during the first 3 minutes.
Pickling Magic
  1. Remove the egg shells and place the eggs into the beet pickling liquid for 2 hours. For a bolder pink color for Halloween, crack the shells before submerging them for 4 hours.
Filling the Eggs
  1. Gently remove the yolks from the whites after pickling. In a food processor, blend the yolks, lemon juice, Dijon mustard, butter, and mayo until light and fluffy.
  2. If it looks a little split, chill for 10 minutes and blend again.
Assemble
  1. Pipe or spoon the filling into the egg whites. Garnish with crispy bacon, cucumber, radish, capers, or pickled red onion. Sprinkle with chili flakes, chives, and a sprig of dill.

Notes

These deviled eggs keep well in the fridge for up to 3 days in an airtight container. You can prepare the filling a day in advance, and fill the eggs just before serving. Chill the butter to keep the filling smooth.