Description

These Festive Beet-Pickled Deviled Eggs are a vibrant and delicious twist on the classic appetizer, featuring a tangy beet marinade that gives them a stunning pink hue.

Ingredients

Scale

2 cups water

1 cup apple cider vinegar

1 medium beet

peeled and diced

1 teaspoon salt

1–2 teaspoons monk fruit or allulose sweetener

1 tablespoon mixed pickling spices

6–8 large eggs

6–8 hard-boiled egg yolks

1 teaspoon Dijon mustard

1 teaspoon apple cider vinegar

4 tablespoons mayonnaise

¼ teaspoon salt

¼ teaspoon black pepper

Optional: a pinch of paprika for garnish

Fresh dill and/or chives

for garnish

Instructions

In a pot, combine the water, apple cider vinegar, diced beet, salt, sweetener, and mixed pickling spices. Bring to a boil, then reduce to a simmer for 15 minutes.
While the marinade is simmering, hard-boil the eggs by placing them in a pot of water, bringing it to a boil, then simmering for 9-12 minutes. Once cooked, cool in ice water and peel.
Place the peeled eggs in the beet marinade and refrigerate for at least 30 minutes to pickle the eggs.
After pickling, remove the eggs, cut them in half, and separate the yolks into a bowl.
To the yolks, add Dijon mustard, apple cider vinegar, mayonnaise, salt, and black pepper. Mix well until smooth.
Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika, dill, and/or chives as desired.

Notes

For best flavor, let the eggs sit in the marinade overnight. Adjust sweetness and acidity to taste.

Prep Time: 15 minutes (+1 hour pickling time)
Cook Time: 20 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 2 halves
Calories: 90 kcal
Sugar: 2 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: Festive Beet-Pickled Deviled Eggs, deviled eggs, beet pickled eggs, holiday appetizer, colorful eggs