Beet Pickled Deviled Eggs Recipe

Cook Time: 5 minutes

Ingredients:

• 1 (15 ounce) can sliced beets
• 1/2 cup apple cider vinegar, or as needed
• 2 tablespoons white sugar
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 6 large hard-boiled eggs

Filling:

• 3 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 dash hot sauce (optional)
• Salt and freshly ground black pepper, to taste
• Garnishes such as radish slices, dill fronds, black olive slices, chopped chives, Everything Bagel seasoning (optional)

Directions:

1. For the brine, begin by draining the beet juice from the can into a small saucepan. Set the beet slices aside for later use. Add 1/2 cup of apple cider vinegar, sugar, salt, and peppercorns to the beet juice. Stir and bring to a gentle simmer over medium heat, allowing the sugar to dissolve, which should take about 3 to 5 minutes. Once dissolved, remove from heat and let it cool completely, around 20 minutes.
2. Next, place the hard-boiled eggs in a jar or a glass bowl, making sure it is large enough to ensure the brine can cover the eggs completely. Pour the beet brine over the eggs. If the brine doesnt fully cover the eggs, add extra vinegar until the eggs are submerged.
3. Cover the jar or bowl and refrigerate for at least 12 hours, but up to 24 hours for a deeper pink hue. The longer the eggs sit in the brine, the more vibrant the color will become.
4. After the eggs have marinated, slice them in half lengthwise using a sharp knife. Carefully remove the yolks and place them into a bowl. Mash the yolks with a fork until smooth.
5. To the mashed yolks, add mayonnaise, Dijon mustard, 1 teaspoon of apple cider vinegar, and hot sauce if desired. Season with salt and pepper to taste. For a smoother filling, you can use a small food processor to blend all the ingredients together.
6. Once the filling is ready, spoon it into the hollowed egg whites evenly. Alternatively, you can transfer the filling to a piping bag or a resealable plastic bag (with one corner clipped) and pipe the mixture into the egg whites.
7. Garnish the deviled eggs as desired with optional toppings such as radish slices, dill fronds, black olive slices, chopped chives, or Everything Bagel seasoning.
8. Serve the pickled beet deviled eggs chilled and enjoy!

Nutrition Facts (per serving):

• Calories: 89
• Total Fat: 5g (7% Daily Value)
• Saturated Fat: 1g (6% Daily Value)
• Cholesterol: 95mg (32% Daily Value)
• Sodium: 304mg (13% Daily Value)
• Total Carbohydrate: 6g (2% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 5g
• Protein: 4g (8% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 21mg (2% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 152mg (3% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beet Pickled Deviled Eggs offer a vibrant, visually stunning version of the traditional deviled eggs, which have long been a favorite appetizer at gatherings. What sets this dish apart is the infusion of pickled beet brine, giving the eggs a striking pink color and a tangy flavor that contrasts with the creamy richness of the filling. These eggs are sure to impress guests with their bright hues and unique taste. But how did this interesting variation come to be, and what makes it stand out from other deviled egg recipes?

History and Origin

Deviled eggs, known for their classic filling of mashed yolks, mayonnaise, and mustard, have been a staple in American cuisine for centuries. The earliest recorded recipes for stuffed eggs date back to the ancient Roman Empire, where eggs were boiled, filled, and seasoned with various herbs. However, the version we know today became popular in the 18th century, with its spread into American cuisine. The beet pickled deviled egg is a modern twist on this classic, inspired by the growing trend of pickling vegetables to add bold flavors to everyday dishes. The beet brine provides both an aesthetic and flavorful transformation, making it a popular choice for holiday dinners, potlucks, and parties.

Regional Features

While deviled eggs are universally loved across the United States, the beet pickled variation is especially popular in the Midwest and Northeast. In these regions, pickling vegetables is a long-standing tradition, with beets being particularly favored for their sweet and earthy flavor. The idea of using beet juice to pickle eggs is a creative fusion of two beloved food preservation methods: pickling and egg cooking. This fusion not only enhances the flavor of the eggs but also gives them an eye-catching pink hue that makes them perfect for festive occasions like Easter, Thanksgiving, and Christmas.

How It Differs from Traditional Deviled Eggs

The key difference between traditional deviled eggs and beet pickled deviled eggs lies in the preparation and presentation. While classic deviled eggs are simply boiled, halved, and filled with a creamy mixture, the beet pickled version first involves soaking the hard-boiled eggs in a beet brine for 12 to 24 hours. This process imparts a rich pink color to the whites and infuses them with a subtle tang. The result is a visually striking and slightly more complex flavor profile compared to the classic version, which is typically creamy, tangy, and mildly seasoned.

Where They're Typically Served

Beet pickled deviled eggs are perfect for any occasion where appetizers are served. They're often found at potlucks, family gatherings, and holiday meals. Due to their vibrant color, these eggs are also a popular addition to brunch tables or cocktail parties. Their appearance makes them a great conversation starter, and their balance of tangy, creamy, and savory flavors makes them a hit with almost any crowd. Whether youre serving them at a summer barbecue or a formal dinner, beet pickled deviled eggs are sure to stand out on the table.

Fun Facts

• Beet juice is not only used for pickling eggs, but its also popular in making pink-colored cakes, cookies, and other desserts!
• The vibrant pink color of the eggs can vary depending on how long they are soaked in the beet brine. The longer the eggs sit, the deeper the shade of pink.
• Beet pickled deviled eggs are a great way to use leftover beet juice from canned or jarred beets, reducing food waste while adding a unique twist to a classic dish.
• These eggs are not only delicious but also offer a bit of extra nutrition from the beets, which are high in fiber, vitamins, and minerals like potassium and iron.

Beet pickled deviled eggs offer a fresh take on a classic appetizer, bringing together the flavors of pickled beets and creamy egg yolks in a way that is both visually stunning and delicious. Whether you're serving them for a special event or just looking to add some color to your everyday meals, these eggs are sure to impress and delight.

FAQ about Beet Pickled Deviled Eggs Recipe