If you’re looking for a way to truly wow your guests, but not stretch them too far outside their comfort zone this is it! Beet pickled eggs are simple and don’t taste far from traditional hard boiled eggs. Consider these deviled eggs with a twist, look for large local eggs and give yourself a few days in advance to make them.
This recipe starts with an easy quick pickle or if you have a batch of Refrigerator Pickled Beets just save the bright pickling liquid. Marinate peeled boiled eggs overnight for just a bit of pink around the edges or about four days for the technicolor results you see here.
We swapped out capers for green olives and just made a simple filling with organic mayo and dijon. The eggs will have a bit of a salty flavor from the pickling liquid, so don’t over salt the filling. One batch of our Beet Pickled Eggs has room for about 6 eggs, so double the batch for a crowd. Pickled eggs keep for about a week.
Beet Pickled Deviled Eggs
6 Beet Pickled Eggs (recipe follows)
3 Tablespoons mayonnaise
1 teaspoon dijon mustard
1 1/2 tablespoons capers, plus more for garnish
salt and pepper to taste
Carefully slice each egg vertically, then carefully remove the yolks. Use a fork to mash the yolks completely, then add mayonnaise and dijon. Stir until creamy then fold in capers. Season with salt and pepper to taste, then scoop filling into the eggs. Top each egg with a caper. Serve at once or chill until serving.
Beet Pickled Eggs adapted from Food & Wine
2 medium size beets, peeled and cut into eighths
1 cup apple cider vinegar
1 cup water
3 garlic cloves sliced
3 tablespoons sugar
2 teaspoons whole black peppercorns
1 tablespoon salt
6 hard-cooked large eggs, peeled
Preheat the oven to 400°F. Wrap the beets in foil and bake for one hour until a fork easily pokes through.
Boil the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil then turn off heat and cover. Let sit for 15 minutes. Gently crack each egg before placing in a bowl of ice water. Let eggs cool completely, then carefully peel.
Make pickling liquid. Simmer vinegar, water, sugar, salt, garlic, and peppercorns over medium heat until salt and sugar are dissolved. Place beets in a quart size mason jar. Gently layer eggs on top. Pour liquid over beets and eggs being careful to completely cover the eggs. Let sit at room temperature for 2 hours then transfer to the refrigerator for up to a week.