Description
These vibrant deviled eggs are immersed in beet pickling liquid to create a beautiful pink hue, making them a delightful and easy addition to any meal or gathering.
Ingredients
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
Egg Filling
- 9 extra-large eggs (hard boiled)
- 1-2 teaspoons lemon juice or dill pickle juice
- 2 teaspoons Dijon mustard
- 2 tablespoons cold butter, diced
- 4 tablespoons mayonnaise (Kewpie recommended for sweetness)
Garnishes
- shards of crispy bacon (optional topping)
- thinly sliced chives (for garnish)
- fresh dill (for garnish)
- pickled red onion (optional topping)
- capers (optional topping)
- thinly sliced cucumber (optional topping)
- thinly sliced radish (optional topping)
Instructions
Make the Beet Pickle
- Combine all pickle ingredients in a pot and bring to a boil. Set aside to cool in a bowl or container large enough to hold the beet liquid and the eggs.
Prepare the Eggs
- Cover the eggs with cold water, then bring to a boil. Stir gently to center the yolks, then turn off the heat, cover, and let sit for 11-12 minutes.
- Remove eggs from hot water and place in beet pickling liquid for 2 hours for pink eggs, or crack the shells and soak in beet liquid for 4 hours for a stronger flavor.
Make the Filling
- Gently remove yolks from the whites. In a food processor, combine yolks, lemon juice, Dijon mustard, butter, and mayo. Blend until smooth and fluffy.
- If mixture looks split, chill for 10 minutes in the freezer and blend again.
Assemble
- Pipe or spoon yolk mixture into the egg whites. Garnish with toppings of choice.
Notes
Store leftovers in an airtight container, mixing whites and filling together if eaten within a day. For the best texture, keep yolk filling separate until serving. Do not freeze filled eggs.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snack
- Cuisine: American, French