Best 4 Pickled Beet Deviled Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indeed, pickled beet deviled eggs are delightful appetizers that can add a unique twist to any gathering or party. With their vibrant pink hue and tangy flavor, they are sure to impress your guests. This article will guide you through the process of creating the perfect pickled beet deviled eggs. We'll cover everything from selecting the freshest ingredients to mastering the art of pickling beets. So, gather your kitchen essentials and get ready to embark on a culinary journey that will tantalize your taste buds.

Here are our top 4 tried and tested recipes!

PICKLED BEET DEVILED EGGS



Pickled Beet Deviled Eggs image

Provided by Molly Yeh

Categories     appetizer

Time 4h35m

Yield 2 dozen deviled eggs

Number Of Ingredients 14

1 medium beet (7.5 ounces or 205 grams), peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon whole black peppercorns
1 bay leaf
3/4 cup plus 1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 hard-boiled eggs, peeled
1/3 cup mayonnaise, preferably Kewpie
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped pistachios
Baby arugula, for garnish
Crumbled goat cheese, for garnish

Steps:

  • Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
  • Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Mustard     Thanksgiving     Quick & Easy     Dinner     Mayonnaise     Beet     Caraway     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 12

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 3h25m

Yield 24 halves, 8 serving(s)

Number Of Ingredients 11

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 large eggs, hard-boiled and peeled
1 teaspoon caraway seed, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon flat leaf parsley, finely chopped

Steps:

  • Equipment: an electric coffee/spice grinder or a mortar and pestle.
  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
  • •Eggs can be filled 2 hours ahead and chilled, loosely covered.

Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8

BEET JUICE-PICKLED DEVILED EGGS



Beet Juice-Pickled Deviled Eggs image

TheKitchn w/small adjustments. A small test batch was prepared using three eggs. *I placed the hard boiled eggs into a Mason jar first then poured all the liquid from a 14-16 ounce can of diced beets into the jar followed by the apple cider and only added enough to completely cover the eggs.

Provided by C G

Categories     Other Appetizers

Time 15m

Number Of Ingredients 13

6 large hard boiled eggs
6-8 oz beet juice
1 c apple cider vinegar, approximately*
1/3 c brown sugar
1/2 Tbsp peppercorns (pink if you have them!)
1/2 tsp salt
1 tsp dijon mustard
1 Tbsp mayonnaise, sour cream plain yogurt or heavy cream (or more, as desired)
1/2 tsp curry powder
1 tsp lemon juice
2 Tbsp olive oil
salt and pepper, to taste
fresh herb, for garnish (chives, parsley, rosemary, etc.)

Steps:

  • 1. Hard boil your eggs and remove the shells. Set the eggs aside to cool.
  • 2. BRINE: Pour the juice from a can of beets into a large mason jar or non-reactive bowl. Add cider vinegar, sugar, peppercorns, and salt-enough to cover. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I brined the eggs for 24 hours.
  • 3. FILLING: When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the Dijon mustard, mayonnaise, curry powder and olive oil. Mix and mash until smooth. Add a little bit of milk or cream to the mixture for extra creaminess. Salt and pepper to taste.
  • 4. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink egg cavities. Garnish with chopped herb and season with salt and pepper.

Tips for Perfect Pickled Beet Deviled Eggs:

- For easy peeling, use older, larger eggs and place them in a single layer in the saucepan. - Use fresh, high-quality beets for the best flavor and color. - To make peeling the beets easier, roast them before pickling. - If you don't have time to pickle the beets, you can use store-bought pickled beets, but rinse them thoroughly before using. - For a smoother filling, blend the egg yolks and mayonnaise until creamy before adding the other ingredients. - Pipe the filling into the egg white halves using a piping bag or a plastic bag with the corner snipped off. - Garnish the deviled eggs with fresh dill or parsley before serving.

Conclusion:
Pickled beet deviled eggs are a delicious and colorful appetizer that is perfect for any occasion. They are easy to make and can be customized to your liking. With their tangy, sweet, and earthy flavor, these deviled eggs are sure to be a hit at your next party or gathering.

Related Topics