Beet-Pickled Deviled Eggs Recipe

Name: Beet-Pickled Deviled Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apple cider vinegar, plus 3 tablespoons, divided; 1 tablespoon granulated sugar, plus a pinch, divided; 2 1/4 teaspoons kosher salt, plus a pinch, divided; 1 small red beet, peeled and halved; 12 hard-boiled eggs, peeled; 1/2 cup mayonnaise; 1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish; 1 teaspoon anchovy paste; 1/4 teaspoon freshly ground black pepper; 2 hot chiles, thinly sliced

Servings: persons

1 cup apple cider vinegar, plus 3 tablespoons, divided
1 tablespoon granulated sugar, plus a pinch, divided
2 1/4 teaspoons kosher salt, plus a pinch, divided
1 small red beet, peeled and halved
12 hard-boiled eggs, peeled
1/2 cup mayonnaise
1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 hot chiles, thinly sliced

1
In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
2
Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
3
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup apple cider vinegar, plus 3 tablespoons, divided, 1 tablespoon granulated sugar, plus a pinch, divided, 2 1/4 teaspoons kosher salt, plus a pinch, divided, 1 small red beet, peeled and halved, and more.

Yes, Beet-Pickled Deviled Eggs falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beet-Pickled Deviled Eggs

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