Beet-Pickled Deviled Eggs

Hard-cooked eggs, pickled in a beet and vinegar brine, take on a bright pink hue. Make them into deviled eggs for a striking addition to an appetizer tray.
Prep Time 14 hours
Cook Time 12 minutes
Total Time 14 hours 12 minutes
Author Adapted from The Kitchn


  • 6 large eggs
  • 1 16- ounce can or jar pickled beets
  • 3/4 cup apple cider vinegar
  • 1/3 cup packed brown sugar
  • 1 tablespoon whole peppercorns (use black or pink peppercorns)
  • 1 teaspoon Kosher salt
  • 1 -2 tablespoons mayonnaise (I use Duke's because it is not sweet)
  • 1 teaspoon Dijon mustard
  • A splash of fresh lemon juice
  • 2 tablespoons softened , unsalted butter
  • Kosher salt , and freshly ground pepper, to taste
  • Fresh green herbs , such as parsley or mint, for garnish


  1. Hard cook the eggs and remove the shells. Set aside. (I find that steaming the eggs over rapidly simmering water, for 12 minutes, yields a perfectly hard-cooked result).
  2. To make the brine, pour the pickled beets into a large mason jar or deep narrow bowl. Add the cider vinegar, sugar, peppercorns, and salt. Stir to dissolve the sugar and salt. Carefully lower the cooked and peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 2 to 3 days. The longer the eggs remain in the brine, the more pickled and pink they will become. Usually an overnight rest is sufficient.
  3. When ready to serve, remove the eggs from the brine and pat dry with paper towels. Cut each in half and scoop the yolks into a small mixing bowl. Add the mayonnaise, mustard, lemon juice, and butter. Mash together until smooth. Taste and adjust the seasoning for acid, salt, and pepper. Using a spoon, or a piping bag with a star tip, fill the eggs with the mixture. Arrange on a platter, with several stems of fresh, green herbs, for garnish. *Use the pickled beets from the brine for a relish tray or chop them and add to a salad.*