Beet-Pickled Deviled Eggs are gorgeous, easy-to-make, and perfect for brunch, snack-time, or picnicking.
The idea of serving eggs poached, seared, and stuffed dates all the way back to 61 A.D.! However, the "deviled" eggs style we are familiar with today in America, gained popularity post-World War II due to the commercialization of mayo. Usually stuffed with a mixture of mayonnaise, mustard, and paprika, deviled-eggs are seen at most potlucks, barbecues, catering events, and even at 5-star restaurants.
Why are eggs "deviled"? According to The Ancient History of Deviled Eggs, "The first known printed mention of ‘devil’ as a culinary term appeared in Great Britain in 1786, in reference to dishes including hot ingredients or those that were highly seasoned and broiled or fried. By 1800, 'deviling' became a verb to describe the process of making food spicy." Isn't history fascinating?
Traditional deviled-eggs are already quite charming, but after a beet-brine bath, this beloved appetizer becomes even more delightful with its strikingly pink hues and uniquely tangy taste! The sweet and earthy red beet not only creates a vibrant color, but the fabulous veggie also beautifully balances the mayo, mustard, and smoked paprika.
Let's chat eggs! If possible, track down vegetarian-fed cage-free eggs. A big advocate for humanely-raised animals, currently, my favorite eggs are from Vital Farms (certified humane) housing pasture-raised chickens. Each carton of eggs even comes with a special monthly newsletter showcasing one of the farm's "chicks." I love it!
In the mood for more Easter fun? Stop by and learn how to naturally dye eggs with beets, blueberries, turmeric, coffee grounds, green tea, and more!
What are your favorite deviled-eggs ingredients? Have you pickled eggs before? I look forward to hearing from you.
Beet-Pickled Deviled Eggs Recipe
6 hard-boiled eggs
pickled-beet brine (16 oz jar or 2+ cups homemade brine)*
1/4 cup mayo (look for gluten-free on label)
1 tsp Dijon mustard (look for gluten-free on label)
1 tbsp dill weed
1/2 tsp cumin
1/4 tsp smoked paprika
1 tsp fresh lemon juice
salt and pepper to taste
optional toppings for flair
olives, celery, chives, cilantro, cucumber, curry powder, jalapeno
*DIY pickled-beet brine is easy to make using this recipe: Pickled-Beets. To save time, pick up a 16-oz jar of pickled-beets from your local market and use the brine from the jar. Easy peasie!
Use leftover pickled beets for Pickled-Beet Grilled Paninis with Goat Cheese, Apples, and Basil!
1. POUR beet brine into a large heat-safe jar or bowl (optional-including beet). Add cooled hard-boiled eggs, stir, and refrigerate at least 4-5 hours or overnight for a darker shade of pink and stronger pickled flavor. The longer eggs marinate, the more pickled the taste! Pictures above feature eggs marinated overnight.
2. REMOVE pickled-eggs from brine; pat dry with paper towels. Beet-Pickled Eggs may stain your hands and clothes, so patting eggs dry helps eliminate pink everything!
3. Cut eggs in half (length-wise) and gently scoop out yolk. In bowl, MASH yolks with fork. Add remaining filling ingredients and mix well.
4. SPOON or PIPE (about 1 heaping tbsp) yolk mixture into egg white halves.
5. GARNISH with toppers and season with salt, pepper, and extra smoked paprika (if desired). Pickled-beet brine contains salt, so the filling does not need a lot of extra sodium.
6. Deviled eggs can be made up to 12 hours ahead. Cover and REFRIGERATE.