These sweet and tangy beet pickled deviled eggs will be a vibrant showstopper at your next party. I love this easy recipe because it is as delicious as it is vibrant. The beet juice gives these eggs an incredible purple color, while a dollop of horseradish gives the filling the perfect subtle kick.

What are they?

This beet pickled deviled eggs recipe combines classic pickled eggs with a deviled egg filling to create a unique and eye-catching snack or appetizer. Although you can substitute any pickled egg, we use my beet pickled eggs recipe as a base because the beet juice acts as a beautiful purple dye, while also giving the eggs a deliciously sweet flavor that pairs nicely with the horseradish-chive filling.

Ingredients and Substitutions

• Hard-boiled eggs - Homemade or store-bought boiled eggs are both fine.
• Canned whole beets - You specifically want canned beets rather than fresh beets because you need the beet juice.
• Apple cider vinegar - White vinegar can be substituted.
• White Sugar - Brown sugar can be substituted, otherwise the sugar can be reduced if you want your eggs to be less sweet.
• Pickling Spice - Either use my pickling spice recipe or buy your favorite mixture from the grocery store.
• Mayo
• Sour cream - If you don't have either sour cream or mayo you can just use more of the other.
• Dijon mustard
• Lemon juice
• Prepared horseradish
• Fresh chives - Fresh thyme would be a good substitute, otherwise use green onion if you want a similar flavor to chives.
• Ground black pepper

How to make them

First, to make this beet pickled deviled eggs recipe you need to have hard boiled eggs. The easiest way to make a batch of boiled eggs is to place them in a large pot and add enough cold water to cover them by an inch. Then set the pot over high heat until it comes to a boil. Immediately shut off the heat and let the eggs sit for 14 minutes. They can now be cooled in an ice bath and peeled. This step can be done days in advance if desired.

Next, we need to prepare our pickling brine. Add the beet juice, vinegar, water, sugar, salt, and pickling spice to a saucepan and bring to a simmer on the stovetop over medium high heat. Once the sugar and salt have dissolved, remove the saucepan from the burner and let the pickling liquid cool. Place your peeled eggs in a large jar and pour in cooled brine. Let the eggs pickle for at least one day, or up to a week.

Slice your pickled eggs in half and remove the yolks. Mash the egg yolks in a bowl with the mayo, sour cream, lemon juice, mustard, horseradish, chives, black pepper, and salt. The yolk mixture can then be spooned back into the center of each egg, or use a piping bag. Place eggs on a serving platter and enjoy.

Making in Advance & Storing Leftovers

Your beet pickled deviled eggs are a great appetizer to make in advance of your next party. You can make these up to three days in advance and store them in an airtight container in your refrigerator until they are ready to be served. The filling is actually even better the next day because the flavors have time to meld together.

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