Beet Pickled Deviled Eggs
These vibrant beet pickled deviled eggs are the perfect sweet and tangy appetizer for your next party or gathering.
Servings: 12
Calories: 143kcal
Equipment
Ingredients
Beet Pickled Eggs
- 12 hard-boiled eggs peeled
- 15 ounces canned whole beets reserve beet juice
- 1 cup apple cider vinegar
- 1 cup water
- ½ cup sugar
- 1 tablespoon salt
- 1 tablespoon pickling spice
Deviled Egg Filling
- 2 tablespoons mayo
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon prepared horseradish
- 1 tablespoon chopped fresh chives
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a small saucepan add the beet juice, vinegar, water, sugar, salt, and pickling spice. Bring the pickling brine to a simmer for ten minutes, or until the sugar and salt have completely dissolved.
- Remove the saucepan from heat and let the brine cool to room temperature.
- Add boiled eggs to a large mason jar and pour in cooled brine. Let the eggs pickle for 24 hours to 1 week. After 24 hours there will be a purple ring on the exterior of the eggs, but they will be white inside. After one week they will be fully dyed.
- Once your eggs are pickled, slice them in half lengthwise with a sharp knife and remove the yolks.
- Mash yolks in a small bowl with the mayo, sour cream, Dijon, lemon juice, horseradish, chives, salt, and black pepper.
- Place the deviled egg filling back into the sliced eggs and serve.
Notes
If you have room in your mason jar, you can add chunks of the canned beets for additional flavor along with the eggs.
Nutrition
Calories: 143kcal | Carbohydrates: 11g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 189mg | Sodium: 826mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 295IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg