Home Home goods Pickled Beet Deviled Eggs | Chris Cooks

Pickled Beet Deviled Eggs | Chris Cooks

by Contributing Author

Deviled eggs are underrated. And given that eggs are one of the most versatile and widely used ingredients, they have been under-experimented. , or when Christmas rolls around, you can’t skip making a version of this delicious appetizer.

serving platter | | ceramic bunny

I also love seasonal holiday cooking, and with spring just around the corner, pickled beetroot deviled eggs sounded perfect.eggs and beets go together So We both love vinegar. This egg has a creamy, slightly punchy, bright yellow appearance (no artificial colors used) and is perfect over soft sprouts and edible flowers (optional, but recommended). function.

These flavors are perfect and are great partners for ham and potato casseroles, so consider making a double batch. is ready.

try this out. It will take some time, but I hope you will enjoy it. A big welcome to a special meal with special people on a holiday that is very important to so many.

pickled beetroot deviled eggs

Hard-boiled eggs marinated in a beetroot and honey brine, served with creamy yolks and fresh vegetables. Really well balanced and a beautiful start to an Easter meal.

Serving: 6

for egg yolk filling

  • 6 egg yolk on top add more if needed
  • 1 1/2 tablespoon Mayo
  • 2 teaspoon dijon mustard
  • 1 teaspoon Honey
  • marinade as needed

make egg marinade

  • Combine vinegar, water, salt, lemon juice, honey, beets, and saffron (if using) in a medium saucepan. Once boiling, reduce heat to low, cover and simmer for 30-45 minutes. If the liquid appears to be less than 1/2 cup, add 1/2 cup more liquid.

  • When the beets are completely soft, add ice and stir to cool. Pour the mix into a fine-mesh strainer and press the beets into the strainer with the back of a spoon. Stir marinade and add eggs. Cover and marinate at least overnight, up to 24 hours. Too long and the egg white will crack.

make the filling

  • Remove the eggs from the marinade, rinse and pat dry. Carefully cut each in half and scoop the yolk into a bowl. Mash as much as possible with a fork before adding the mayonnaise, Dijon mustard, and honey. Mix with a hand mixer until smooth. If the mix is ​​too thick, add more marinade, 1 teaspoon at a time.

  • When the consistency is just right, taste the mix and adjust the seasoning as needed. Squeeze an equal amount of filling onto each egg half.


  • If using sprouts and sprouts, make 12 greens in a platter. Place half an egg on each bed surrounded by edible flowers. Sprinkle smoked paprika and a pinch of chives on top of each egg. Refrigerate and cover loosely with plastic wrap until ready to serve.

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