Pink Beet-Pickled Deviled Eggs

Name: Pink Beet-Pickled Deviled Eggs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 0.5 cup Apple Cider Vinegar; 1 tsp Black Peppercorns; 2 tsp Dijon Mustard; 6 whole Hard-Boiled Eggs; 1 dash Hot Sauce; 3 tbsp Mayonnaise; 1 tsp Salt; 1 dash Salt & Pepper; 15 oz Sliced Beets; 1 whole Sprinkles

Appetizer 🧄Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Sugar-Free Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Pink Beet-Pickled Deviled Eggs combine a tangy-sweet brine with creamy, well-seasoned yolks for a vivid bite that’s both bright and silky. The gentle heat and hint of Dijon make them stand out as a party-ready appetizer, ideal for brunch spreads, holiday platters, or cocktail hour nibbles.

Prep15 mins
Cook5 mins
Serves12
DifficultyEasy

1

For the brine, pour the beet juice into a small saucepan and set the beet slices aside. Add the 1/2 cup vinegar, sugar, salt, and peppercorns, then bring to a gentle boil over medium heat, stirring until the sugar dissolves, 3 to 5 minutes. Let it cool completely, about 20 minutes.
2

Place the eggs in a jar or glass bowl just large enough for the brine to fully cover them; pour in the brine. Add vinegar as needed to cover the eggs completely. Refrigerate, covered, for at least 12 and up to 24 hours. The longer the eggs sit in the brine, the deeper pink they will become.
3

Cut the eggs in half lengthwise from top to bottom with a sharp knife. Remove the yolks and place them in a bowl. Mash the yolks with a fork until smooth, then stir in mayonnaise, Dijon, the 1 teaspoon vinegar, and hot sauce; season with salt and pepper. Alternatively, if you have a small food processor, add all the filling ingredients to it and blend until smooth.
4

Spoon the filling evenly into the egg whites, or transfer the mixture to a piping bag or a resealable plastic bag with one corner snipped. Pipe the mixture into the egg white halves, garnish as desired, and serve.