Best Beet Pickled Deviled Eggs Recipes

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PICKLED BEET DEVILED EGGS



Pickled Beet Deviled Eggs image

Provided by Molly Yeh

Categories     appetizer

Time 4h35m

Yield 2 dozen deviled eggs

Number Of Ingredients 14

1 medium beet (7.5 ounces or 205 grams), peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon whole black peppercorns
1 bay leaf
3/4 cup plus 1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 hard-boiled eggs, peeled
1/3 cup mayonnaise, preferably Kewpie
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped pistachios
Baby arugula, for garnish
Crumbled goat cheese, for garnish

Steps:

  • Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
  • Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Mustard     Thanksgiving     Quick & Easy     Dinner     Mayonnaise     Beet     Caraway     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 12

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 3h25m

Yield 24 halves, 8 serving(s)

Number Of Ingredients 11

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 large eggs, hard-boiled and peeled
1 teaspoon caraway seed, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon flat leaf parsley, finely chopped

Steps:

  • Equipment: an electric coffee/spice grinder or a mortar and pestle.
  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
  • •Eggs can be filled 2 hours ahead and chilled, loosely covered.

Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8

SOUTHERN-STYLE BEET PICKLED DEVILED EGGS



Southern-Style Beet Pickled Deviled Eggs image

Make and share this Southern-Style Beet Pickled Deviled Eggs recipe from Food.com.

Provided by Froggus.

Categories     Vegetable

Time 17h20m

Yield 24 serving(s)

Number Of Ingredients 13

1 dozen egg, hard boiled and peeled
1 cup apple cider vinegar
15 ounces sliced beets, from a can
1/2 cup brown sugar
1 tablespoon peppercorn
1 teaspoon kosher salt
sliced raw onion, to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon butter
1/8 teaspoon white pepper
1/8 teaspoon Old Bay Seasoning
basil, fresh, chopped (for garnish)

Steps:

  • Drain beets and reserve juice. Set beets aside.
  • Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
  • Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
  • Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
  • After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
  • Remove a few slices of onion from the jar, and finely chop/mince (if desired).
  • With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
  • Pipe the yolk mixture into the pinked whites.
  • Top with chopped fresh basil,.

Nutrition Facts : Calories 83.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 84.4, Sodium 163.3, Carbohydrate 8, Fiber 0.5, Sugar 6.3, Protein 3.2

BEET JUICE-PICKLED DEVILED EGGS



Beet Juice-Pickled Deviled Eggs image

TheKitchn w/small adjustments. A small test batch was prepared using three eggs. *I placed the hard boiled eggs into a Mason jar first then poured all the liquid from a 14-16 ounce can of diced beets into the jar followed by the apple cider and only added enough to completely cover the eggs.

Provided by C G

Categories     Other Appetizers

Time 15m

Number Of Ingredients 13

6 large hard boiled eggs
6-8 oz beet juice
1 c apple cider vinegar, approximately*
1/3 c brown sugar
1/2 Tbsp peppercorns (pink if you have them!)
1/2 tsp salt
1 tsp dijon mustard
1 Tbsp mayonnaise, sour cream plain yogurt or heavy cream (or more, as desired)
1/2 tsp curry powder
1 tsp lemon juice
2 Tbsp olive oil
salt and pepper, to taste
fresh herb, for garnish (chives, parsley, rosemary, etc.)

Steps:

  • 1. Hard boil your eggs and remove the shells. Set the eggs aside to cool.
  • 2. BRINE: Pour the juice from a can of beets into a large mason jar or non-reactive bowl. Add cider vinegar, sugar, peppercorns, and salt-enough to cover. Carefully (that beet juice will stain!) lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours, or up to 3 days. The longer you leave them in the brine, the more sour and pink they'll end up. I brined the eggs for 24 hours.
  • 3. FILLING: When brining time is finished, cut each egg in half and scoop out yolks. Place yolks in a medium-sized bowl, along with the Dijon mustard, mayonnaise, curry powder and olive oil. Mix and mash until smooth. Add a little bit of milk or cream to the mixture for extra creaminess. Salt and pepper to taste.
  • 4. Using a pastry bag or a plastic bag with the corner cut off, pipe the yolk mixture back into the pink egg cavities. Garnish with chopped herb and season with salt and pepper.

BEET-PICKLED HUNGARIAN DEVILED EGGS



Beet-Pickled Hungarian Deviled Eggs image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

8 large eggs, straight from the refrigerator
3 cups pickled beet juice (from about 2 jars pickled beets)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
1 tablespoon white vinegar
2 teaspoons prepared horseradish, drained
2 teaspoons whole-grain mustard
1/2 teaspoon sweet paprika, plus more for garnish
1/3 English cucumber, unpeeled, seedy center discarded, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).
  • Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.
  • For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.
  • Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.
  • Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving.

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