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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
1 day 1 hr
Just when you thought deviled eggs couldn't get any better, these tangy pickled deviled eggs step up and steal the show. Infused with a zingy brine and filled with creamy goat cheese, they deliver a knockout combination of bold flavor and elegance. As for presentation? Forget the food coloring. These eggs get their striking pink hue from beets! Bring a few dozen to your Easter brunch, potluck, picnic, or even cocktail party and they'll be gone in no time. You can even prepare them up to 3 days in advance, so they’re party-ready when you are!
Get more egg recipes and easy Easter appetizers here.
Can you use fresh beets to make pickled deviled eggs?
Yes! For the sake of convenience, this recipe calls for canned beets, but you can use two cooked fresh beets instead. Place the trimmed and scrubbed beets in a saucepan and cover with 1 inch of water. Bring them to a boil over medium-high heat, reduce the heat to medium-low, and cook until the beets are tender when pierced with a knife, 30 to 40 minutes. Drain, reserving ¾ cup of the beet cooking liquid. When the beets are cool enough to handle, peel the skins off and slice.
What's the secret to pickling eggs?
For perfectly pickled eggs, it’s essential to fully submerge the eggs in the pickling liquid to ensure even color, consistent flavor, and food safety. Use a clean, non-reactive container, such as a glass jar, and let the eggs pickle for at least 24 hours for the best color and flavor. The longer they sit, the pinker and punchier they'll end up. (If the eggs are submerged for the full 4 days, they will be fully dyed pink.) The eggs can be removed from the pickling liquid and consumed anytime within 4 days.
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Ingredients
For the Pickled Eggs:
- 12
large eggs
- 1
(15-ounce) can sliced red beets
- 1
sweet onion, sliced
- 2 tsp.
black peppercorns
- 2 tsp.
mustard seeds
- 2 cups
distilled white vinegar
- 1/3 cup
sugar
- 2 Tbsp.
kosher salt
For the Deviled Eggs:
- 1/4 cup
mayonnaise
- 2 oz.
soft goat cheese, at room temperature
- 1 Tbsp.
dijon mustard
- 1 tsp.
distilled white vinegar
- 1/4 tsp.
kosher salt
- 1/4 tsp.
black pepper
Hot sauce, to taste (optional)
- 2 tsp.
chopped chives
Directions
- Step 1Bring a large pot of water to a boil. Fill a large bowl with ice water. Using a slotted spoon, gently lower the eggs into the boiling water. Reduce the heat, cover, and simmer for 10 minutes. Remove the eggs with the slotted spoon to the bowl of ice water; let cool completely, about 10 minutes. Peel the eggs.
- Step 2Meanwhile, drain the beets, reserving ¾ cup of the liquid. Divide the onion, peppercorns, mustard seeds, eggs, and beets between 2 (1-quart) heatproof glass jars.
- Step 3In a large microwave-safe measuring cup, combine the vinegar, sugar, salt, and ¾ cup reserved canned beet liquid. Microwave until the mixture is hot and the sugar and salt are dissolved, 1 to 2 minutes. Divide the vinegar mixture between the 2 prepared jars and let cool. Cover and refrigerate for at least 1 day (for egg whites with pink exteriors, as pictured above) and up to 4 days (for egg whites that are pink all the way through).
- Step 4For the deviled eggs: Remove the eggs from the pickling liquid, pat dry, and cut in half lengthwise. Scoop out the yolks into a large bowl. Add the mayonnaise, goat cheese, mustard, vinegar, salt, pepper, and a few drops of hot sauce, if using. Mash with a fork until smooth.
- Step 5Scoop the filling into a zip-top plastic bag or piping bag and snip ¼ inch off of one corner. Pipe the filling into the egg whites and sprinkle with chives.
Tip: Refrigerate the eggs, covered, until ready to eat. Assembled eggs will keep for up to 3 days.
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