Fancy Deviled Eggs – Bright Beet Pickled Deviled Eggs

by Sherry Riter in Cooking  ,Food,Side Dish

beet pickled deviled eggs

Deviled eggs have always been a staple at big family get togethers for holidays and picnics because they are delicious, fun and easy! This strangely named food has been around for a long time and has hundreds of variations, so creativity is a plus.

A deviled egg is a hard boiled egg that is cut in half and the removed yolk is returned to each half after it has been mixed with other ingredients. Additions of things such as mayonnaise, mustard, pickles, onions, Worcestershire sauce, cayenne pepper and many, many other spices make each deviled egg recipe unique. It doesn’t really sound all that appetizing, but deviled eggs are really delicious!

To fancy them up and put a little twist to the regular deviled eggs that you take to your next function, I am sharing my Bright Beet Pickled Deviled Eggs. They are a fancy pink color and have a slightly pickled flavor. The intensity of both the pink color and the pickled flavor can be adjusted quite easily. So let’s not tarry any longer and I’ll show you how to do make this recipe.

 

Bright Beet Pickled Deviled Eggs

It only takes a few ingredients and a canning jar to make Bright Beet Pickled Deviled Eggs. Add the vinegar to the canning jar.

A few ingredients

Add the thyme to the vinegar.

add thyme to vinegar

Add hot pepper flakes.

hot pepper flakes

Add brown sugar and salt.

sugar and thyme

Stir until the sugar and salt are dissolved.

stir the sugar until dissolved

Add beets and beet juice.

sliced beets

Put the hard boiled and peeled eggs in the jar.

Put all the eggs in the canning jar

Cover the top with a few beet slices.

cover the top eggs with beet slices

Put in the refrigerator for 12-36 hours. I left mine in for 24 hours. They were bright pink on the edges and do not taste pickled.

keep in refrigerator for 12-36 hours

Remove the eggs from the vinegar mixture.

remove eggs from vinegar mixture

Dry the eggs thoroughly with a paper towel.

dry eggs with a paper towel

Slice the eggs in half lengthwise. If you use a serrated knife, you will get cute little ridges like I did as shown in the photograph.

cut eggs in half lengthwise

Remove the yolks and put them in another bowl.

put egg yolks in another bowl

Put the stained eggs whites in another bowl and set aside.

put stained egg whites aside in a bowl

Add the mayonnaise, mustard and relish to the egg yolks.

add mayo, mustard and relish to yolks

Add salt to taste.

add salt to taste

Add pepper to taste.

add pepper to taste

Stir mixture well.

stir well

Fill the beet stained egg whites with the egg yolk mixture and garnish.

fill egg whites with yolk mixture

Rosemary and/or paprika are nice deviled egg garnishes.

add paprika for garnish

The green sprigs of rosemary against the yellow yolk mixture is a lovely contrast.

add rosemary for garnish

The bright red of paprika is also a nice contrasting color for the bright yellow yolk mixture.

the pink stain is bright

I think they look so much more festive than the plain white deviled eggs.

pink and white deviled eggs

They are such fancy pink edged deviled eggs and it is all because of the little purple-red beet. Just goes to prove that little things matter and can make a big difference.

beet pickled deviled eggs

Bright Beet Pickled Deviled Eggs Recipe

Ingredients:

6 eggs
1 can pickled beets
1 cup apple cider vinegar
1/3 cup brown sugar
1/8 teaspoon red hot pepper flakes
1 teaspoon salt
1 twig of fresh thyme

1/3 overflowing cup of real mayonnaise
1 teaspoon prepared mustard
1 to 1 1/2 tablespoons sweet pickle relish
1/8 teaspoon salt to taste
1/8 teaspoon pepper to taste
Paprika or rosemary to garnish

Directions:

In a mason jar, add the vinegar, thyme, hot pepper flakes, brown sugar and salt. Stir until the sugar and salt are dissolved. Add a can of sliced beets and beet juice to the mason jar. Put the hard boiled and peeled eggs in the jar. Cover the top of the opened jar contents with a few beet slices. Shake a few times. Put in the refrigerator for 12-36 hours. I leave mine in for 24 hours. They are bright pink on the edges and do not taste pickled.

After they have been in the refrigerator for the alloted time, remove the eggs from the vinegar mixture. Dry the eggs thoroughly with a paper towel and then slice them in half lengthwise. If you use a serrated knife, you will get cute little ridges instead of a smooth edge. Remove the yolks and put them in another bowl. Put the stained eggs whites in another bowl and set aside. Add the mayonnaise, mustard and relish to the egg yolks. Add salt and pepper to taste. Stir mixture well. Fill the beet stained egg whites with the egg yolk mixture using a spoon or pastry bag with a cute tip.

Garnish with rosemary and/or paprika.

 

The Redhead Riter
 

 
 

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{ 16 comments… read them below or add one }

Joan May 3, 2012 at 1:22 am

Those deviled eggs look almost too pretty to eat! But I would eat them and I am sure that they are as yummy as they are pretty! :)

Reply

The Redhead Riter May 3, 2012 at 8:31 am

Thanks Joan!

Reply

Skip_D May 3, 2012 at 1:49 am

Those look scrumptious! I love deviled eggs anyway, but these look really special – & I can’t wait to find out how they taste! Ohh, & rosemary is my favorite herb, so using sprigs as garnish is the perfect touch! Yummmmmmmmm!!!

Reply

The Redhead Riter May 3, 2012 at 8:32 am

Let me know how you like them, Skip!

Reply

Stéfan May 3, 2012 at 8:57 am

They look devilishly good.

Reply

The Redhead Riter May 3, 2012 at 9:00 am

LOL Stéfan! Aren’t you just so clever!!!

Reply

andy May 3, 2012 at 12:35 pm

Here’s another of many devils I have not tasted yet. But I have no doubts on your taste since the last time, when we had carrots for breakfast. And I can eat anything with pickled beets ;)

Reply

The Redhead Riter May 3, 2012 at 3:59 pm

Andy,

I’m sure you will be equally delighted having these lovely deviled eggs as you were with the carrot muffins. Besides, who can resist pink eggs! They look so festive!

Reply

Glenda May 4, 2012 at 12:39 pm

yummmmmmmmmmyyyyyy…..reminds me of my childhood when my mom used to make a gallon jar of pickled eggs! We never deviled them because they got eaten so fast! But I will have to try this! Thanks~

Reply

The Redhead Riter May 4, 2012 at 12:55 pm

Glenda,

My mom never made pickled eggs, so it is something I learned later in life. I leave my eggs in only a short time because I didn’t really want them to taste pickled. The sweet relish counteracts any pickling that remained, so it is a perfect combination!

Reply

katlupe May 5, 2012 at 9:00 am

I love making pickled eggs. But I don’t add sugar to them. Your eggs look great though!

Reply

The Redhead Riter May 5, 2012 at 9:03 am

Thanks Kat!

Reply

Katherines Corner May 7, 2012 at 12:19 am

Oh sweetie this is inspired thinking. I am giving this a try for certain. Yum. Hugs and thank you for joining in the hop fun. xo

Reply

The Redhead Riter May 7, 2012 at 2:48 am

Thank you, Katherine! And thanks for the reminder to hop over. I should really get myself set up so that I can remind everyone to come over and enter their URL in the Linky in my Woo Us To Your Blog post each week.

Reply

Lori May 27, 2012 at 11:46 am

These look so delicious! They will be on our menu for our Memorial Day BBQ. Thanks so much for sharing.

Reply

The Redhead Riter May 28, 2012 at 5:44 am

Yay! I hope you enjoy them tremendously! They didn’t last long around here. I love them because they are so pretty! LOL Yeah, I guess I’m a bit girlie.

Reply

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