The vibrant hues of perfectly pink deviled eggs entice your senses from the moment they hit the table. This recipe transforms traditional deviled eggs into a visually stunning and delicious treat that only takes a few hours to prepare, thanks to the enchanting pickling process. The secret to this delightful dish? The infusion of earthy, sweet beet juice that not only colors the eggs but elevates their flavor.
Perfectly Pink Deviled Eggs are perfect for gatherings, picnics, or any occasion where you want to impress guests. If you’d like to make them ahead of time, the pickling process can be done up to a day in advance.
Why You’ll Love This Recipe
- The beet pickling gives the eggs a unique and eye-catching pink hue.
- A creamy and fluffy filling that contrasts perfectly with the egg whites.
- Crispy bacon and fresh herbs add delightful textures and flavors.
- Versatile toppings allow for personalization in every batch.
What You’ll Need
Gather the ingredients to create these stunning deviled eggs:
For the Beet Pickle
- 2 medium beets, peeled and thinly sliced
- 3 cups water
- 1 cup apple cider vinegar
- 1 teaspoon sea salt
- 1 teaspoon black peppercorns
- 2 bay leaves
For the Deviled Egg Filling
- 9 extra-large eggs
- 1-2 teaspoons lemon juice or dill pickle juice
- 2 teaspoons Dijon mustard
- 2 tablespoons (30g) cold butter, diced
- 4 tablespoons mayo (Kewpie for sweetness)
For Topping
- Shards of crispy bacon
- Thinly sliced chives
- Fresh dill
- Pickled red onion
- Capers
- Thinly sliced cucumber
- Thinly sliced radish
Note: Kewpie mayo provides a delicious sweetness; feel free to substitute with regular mayo.
Substitutions & Swaps
- Use red wine vinegar instead of apple cider vinegar.
- Greek yogurt can replace mayo for a lighter option.
- Toss in herbs of your choice for extra flavor.
- Any type of cooked bacon can be used for topping.
How to Make It
Follow these steps to create your perfectly pink deviled eggs:
1. Make the Beet Pickle
Combine the sliced beets, water, apple cider vinegar, sea salt, peppercorns, and bay leaves in a pot. Bring to a boil, then remove from heat and let it cool in a bowl or container large enough to hold the beet liquid and eggs.
2. Boil the Eggs
Cover the eggs with cold water and bring them to a boil. Gently stir the eggs a few times as the water heats to keep the yolks centered. Turn off the heat, cover the pot, and let it sit for 11-12 minutes, stirring twice in the first 3 minutes.
3. Pickle the Eggs
For Pink Pickled Deviled Eggs: After boiling, remove the shell and place the eggs into the beetroot pickling liquid for 2 hours. Drain and pat dry with a paper towel, then set aside.
4. Prepare the Filling
Gently remove the yolks from the whites. In a food processor, combine the yolks, lemon juice, Dijon mustard, butter, and mayo. Blend until light and fluffy. If the mixture becomes too warm, chill in the freezer for 10 minutes before blending again.
5. Assemble the Eggs
Pipe or spoon the yolk mixture into the egg whites. Garnish with crispy bacon, cucumber, or radish slices. Add capers or pickled red onion, sprinkle with your favorite chili flakes, and finish with chives and sprigs of fresh dill.
How to Store It
Fridge: Store in an airtight container for 3 days.
Freezer: No, eggs do not freeze well.
Reheat: Not needed; serve cold.
Tips for Best Results
- Use fresh beets for the best coloring and flavor.
- Keep the yolk mixture chilled for a creamy consistency.
- Experiment with toppings to suit your taste.
- Ensure eggs are at room temperature before cooking for an even boil.
Serving Suggestions
- Serve as a colorful appetizer at parties.
- Pair with a refreshing salad for light lunches.
- Include in a charcuterie board for a delightful, diverse spread.
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