Beet-Pickled Deviled Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2 cups distilled white vinegar
  • 1½ tbsp kosher salt
  • 1½ tbsp sugar
  • 1 bay leaf
  • whole peppercorns (about 10-12)
  • 1 large or 2 small cooked red beets, quartered (I used Love Beets found in the grocery store)
  • 1 dozen hard boiled eggs
  • ⅓ cup mayonnaise
  • 2 tsp dijon mustard
  • 2 tbsp chopped chives, plus more for garnish
  • ¼ tsp paprika, plus more for garnish
  • kosher salt and pepper to taste
  1. Add 2 cups water, vinegar, salt, sugar, bayleaf and peppercorns to a medium saucepan per medium heat until sugar and salt are dissolved. Remove from heat and add beet pieces. Place hard boiled eggs in a large shallow container and pour pickling liquid over, ensure each egg is fully submersed (if they aren't, change your container to make sure they are). Place in the refrigerator overnight (12-24 hours).
  2. Slice eggs in ½, remove yolks into a medium bowl and place whites on a serving tray, cut side up. Add remaining ingredients to bowl with yolks and whisk until fully incorporated. Transfer mixture into a piping bag with large start attachment or a ziplock bag and pipe into egg whites with swirling motion.
Recipe by Jackie Ourman at