Pink Pickled Deviled Eggs

Pink Pickled Deviled Eggs

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These beautiful pink deviled eggs get their vibrant color from pickled beet juice! Filled with a creamy, tangy yolk mixture, they're a delicious twist on classic deviled eggs and a festive addition to your Easter brunch or spring gathering.

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Servings: 12 egg halves

Course: Appetizer

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 6 large hard-boiled eggs peeled
• 2 cups 480 ml pickled beet liquid, cooled, from homemade or store-bought pickled beets
• ¼ cup 60 ml mayonnaise
• 1½ tablespoons 22 ml sweet pickle relish
• ½ tablespoon 7.5 ml Dijon mustard
• ¼ teaspoon 1.5 g kosher salt, approximately
• ⅛ teaspoon 0.25 g ground black pepper, approximately

Method

 

1. If using homemade pickled beets, make sure the pickling liquid has cooled completely before adding the eggs.
2. Remove enough pickled beets from the jar to make room for the hard-boiled eggs.
3. Place the peeled eggs into the pickling liquid, making sure they’re submerged.
4. Refrigerate for at least 8 hours and up to 3 days. The longer the eggs sit in the liquid, the deeper their pink color will become.
5. Remove the eggs from the pickling liquid and gently pat dry with paper towels.
6. Cut each egg in half lengthwise, wiping the knife clean between eggs for neat slices.
7. Carefully remove the yolks and place them in a medium mixing bowl.
8. Mash the yolks with a potato masher until finely crumbled.
9. Add the mayonnaise, sweet pickle relish, Dijon mustard, salt, and pepper.
10. Whisk the mixture until smooth and creamy.
11. Transfer the filling to a piping bag, or use a spoon.
12. Fill each egg white half with the yolk mixture. Serve and enjoy!

Video

Notes

These eggs are beautiful and delicious! They’re such a fun way to level up traditional deviled eggs.

The longer the eggs remain in the pickling liquid, the deeper the pink color becomes.

You can use homemade pickled beets or your favorite store-bought variety. Just be sure you have at least 2 cups of pickling liquid.

Keep the eggs refrigerated until serving.

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Make Your Own Pickled Beets

I love using my homemade pickled beets for this recipe. They’re wonderful on salads, sandwiches, or served as a side dish. And I have to admit, I sometimes eat them straight out of the jar!

My pickled beets are made with roasted beets, rice vinegar, sugar, and water. They need at least three days in the refrigerator before serving, so you’ll want to make them ahead of time.

You can also use your favorite store-bought pickled beets. Just make sure you have enough liquid to cover the eggs.

Watch Me Make Pink Pickled Deviled Eggs

Want to see exactly how I make these beautiful Easter appetizers? Watch my video and I’ll walk you through the process, from pickling the eggs to making the creamy filling.