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Beet Pickled Deviled Eggs

Pickled Beet Deviled Eggs

Servings 4 servings
Author Brandon Matzek


  • 2 cooked beets, sliced*
  • 1 1/2 cups water
  • 1/2 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt, plus more to taste
  • 1 bay leaf
  • 2 teaspoons whole black peppercorns
  • 6 hard-boiled eggs
  • 3 tablespoons mayonnaise
  • 2 teaspoons prepared horseradish
  • 1 tablespoon thinly sliced chive, plus more for garnish
  • Black pepper


  1. Place sliced beets in a medium bowl and set aside. In a medium saucepan, combine water, red wine vinegar, sugar, 1 teaspoon kosher salt, bay leaf, and black peppercorns. Bring mixture to a boil over medium-high heat, stirring to dissolve sugar and salt. Take the mixture off the heat, and pour into the bowl with the sliced beets. Let the mixture cool completely, then add hard-boiled eggs. Cover, and let pickle for at least 2 hours (or up to 2 days). The color will get more vibrant the longer you pickle.
  2. Remove the eggs from the pickling liquid, and blot dry. Cut each hard-boiled egg in half, and place the yolks in a medium bowl. Set the egg whites on a serving plate, cut side up. Finely chop 3 – 4 pickled beet slices. Reserve pickling liquid.
  3. To the bowl with egg yolks, add mayonnaise, 1 tablespoon chopped pickled beets (reserve any extra for garnish), 1 tablespoon strained pickling liquid, 2 teaspoons horseradish, 1 tablespoon sliced chive, several turns of black pepper, and a pinch of kosher salt. Using a fork, mash and stir the yolks until all ingredients are well-combined. You don’t want any big chunks of yolk remaining. Season to taste with additional kosher salt.
  4. Transfer yolk mixture to a small zip top bag. Seal the bag, then cut off one of the bottom tips. Pipe the yolk mixture into the wells of each egg white. Sprinkle with additional chopped pickled beet and thinly sliced chive.

Recipe Notes

*You can purchase precooked beets at Trader Joe’s. If you can’t find this product, simply roast beets at home. Wash each beetroot, dry, then place on a square of foil. Drizzle with a little olive oil, and season with kosher salt and pepper. Bring the foil up around the beet, sealing the edges. Each beet should be wrapped up like this individually. Bake in a 400°F oven until tender (about 1 hour). Let the beets cool, unwrap, and peel off skins.