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: 12 large eggs, boiled and peeled; 3 cups water; 2 medium beets peeled and sliced; 1 cup white vinegar; 2 tablespoons white sugar; 1 teaspoon salt; 4 pearl onions; 1/2 cup mayonnaise; 1/4 cup dijon mustard; 1/4 cup creme fraiche; 1 tablespoon chopped flat leaf parsley; 1/2 teaspoon paprika; 1/2 teaspoon lemon zest; 2 sprigs marjoram

Servings: persons

12 large eggs, boiled and peeled
3 cups water
2 medium beets peeled and sliced
1 cup white vinegar
2 tablespoons white sugar
1 teaspoon salt
4 pearl onions
1/2 cup mayonnaise
1/4 cup dijon mustard
1/4 cup creme fraiche
1 tablespoon chopped flat leaf parsley
1/2 teaspoon paprika
1/2 teaspoon lemon zest
2 sprigs marjoram

1
Bring water, vinegar, beet, onion, sugar, and salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a large jar or bowl container with peeled eggs covering completely and marinate, chilled, gently stirring once or twice, at least 2 hours or overnight.
2
Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, creme fraiche, parsley, paprika, and zest. Season with salt and pepper, then divide among egg whites. Top with marjoram leaves.

726

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 14 ingredients. The key ingredients include: 12 large eggs, boiled and peeled, 3 cups water, 2 medium beets peeled and sliced, 1 cup white vinegar, 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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