Fancy Deviled Eggs – Bright 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.

Add the thyme to the vinegar.

Add hot pepper flakes.

Add brown sugar and salt.

Stir until the sugar and salt are dissolved.

Add beets and beet juice.

Put the hard boiled and peeled eggs in the jar.

Cover the top with a few 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.

Remove the eggs from the vinegar mixture.

Dry the eggs thoroughly 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.

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 to taste.

Add pepper to taste.

Stir mixture well.

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

Rosemary and/or paprika are nice deviled egg garnishes.

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

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

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

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.