Beet Pickled Devilish Eggs Recipe

Name: Beet Pickled Devilish Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 serrano peppers, divided; 3 cups water; 1 cup white vinegar; 1 1/2 cups sugar; 2 small beets, peeled and sliced; 3 cloves garlic, crushed; 3 bay leaves; 2 tablespoons whole black peppercorns; 1 tablespoon kosher salt; 12 large hard-boiled eggs, peeled; 2 tablespoons mayonnaise; 1 tablespoon extra-virgin olive oil; 1 tablespoon Dijon-style mustard; 1 tablespoon Sriracha sauce; Mild curry powder or smoked paprika for garnish, optional

Servings: persons

2 serrano peppers, divided
3 cups water
1 cup white vinegar
1 1/2 cups sugar
2 small beets, peeled and sliced
3 cloves garlic, crushed
3 bay leaves
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
12 large hard-boiled eggs, peeled
2 tablespoons mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon Sriracha sauce
Mild curry powder or smoked paprika for garnish, optional

1
Cut 1 of the serrano peppers into halves lengthwise, retaining the seeds.
2
Place the pepper in a large saucepan and add the water, vinegar, sugar, beets, garlic, bay leaves, peppercorns, and salt.
3
Bring to a boil over high heat, reduce the heat to low, and simmer until the beets are tender, about 20 minutes.
4
Remove the pot from the heat and let cool completely.
5
Add the eggs to the beet liquid and refrigerate for at least 6 hours.
6
Remove the eggs from the liquid and let them dry completely.
7
Cut the eggs into halves lengthwise and remove the yolks.
8
Place the yolks in a medium bowl and place the whites on a large plate.
9
Add the mayonnaise, olive oil, mustard, and Sriracha to the yolks.
10
Mix and mash to combine thoroughly.
11
Fill the whites with the yolk mixture.
12
Slice the remaining serrano pepper into rounds.
13
Top each egg with a slice of serrano and a sprinkle of curry powder, if desired.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 2 serrano peppers, divided, 3 cups water, 1 cup white vinegar, 1 1/2 cups sugar, and more.

Yes, Beet Pickled Devilish Eggs falls under the General 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.

That's it — enjoy your meal!

Beet Pickled Devilish Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions