Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs

I made these Beet Pickled Deviled Eggs because they are beautiful with the purple and yellow combination and dye coming from beets.  Boiled Eggs are marinated in beet juice, vinegar, sugar and onions and then carefully sliced and then the yolks are made into your favorite deviled egg.  I usually use mayonnaise, mustard and sweet pickles in my deviled eggs.

I was first exposed to these beautiful eggs through my good friend Judi..  She is a fabulous cook and she told me about her pickled deviled beet eggs that is a tradition for her to make every year for her family.  I think a lot of people had them as they were growing up but I never did.  We always had a traditional deviled egg.  The colors of these Beet Pickled Deviled Eggs are beautiful and I wanted to try them.   We don’t live close to each other so when I decided to make them this year for Easter I texted her to get the recipe.  I also compared them to the ones I found on line.   This is the final recipe that I used.   It is a combination of several recipes but with inspiration from Judith and All Recipes.

Here are the boiled eggs marinating in the beet juice from the canned beets.  Make sure you have enough beet juice to cover the eggs.  If you don’t have enough you will have to turn the eggs half way through the marinating process to make sure the color is distributed evenly.

Here are the eggs after I first cut them.

Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs are so beautiful and will make a great addition to an Easter Brunch or Dinner!

Beet Pickled Deviled Eggs

BEET PICKLED DEVILED EGGS

Ingredients:

12 boiled eggs, peeled
3 – 15 ounce cans beets
1 onion, peeled and thinly sliced
1/2 cup sugar
1 cup vinegar

2 tablespoons sweet pickles (can use dill pickles)
2 teaspoons mustard
2 tablespoons mayonnaise
salt and pepper

Directions:

1.  To prepare eggs:  place 12 eggs in large pot and cover with water.  Bring to boil and immediately turn down to low and cover with lid.  Set timer for 12 minutes.  At exactly 12 minutes drain water from eggs and replace with cold water.  Immediately crack eggs and peel.  Place eggs in a large plastic container to cool.

2.  After eggs are cooled:   In a bowl, combine beet juice, sugar and vinegar and onions.  Place leftover beets in another container to save for another day.  Pour beet juice pickling mixture over eggs. Make sure eggs are completely covered with mixture.   Cover and place in refrigerator for 24 hours.

3.  Remove eggs from beet juice pickling mixture.  Cut each egg in half lengthwise.  Keep knife clean by having a bowl of water handy to dip knife in and then wipe clean.

4.  Scoop out egg yolks and place in a bowl to make deviled eggs.  Mash with a fork.

5.  Add to egg yolks, finely chopped pickles, mustard, mayonnaise and salt and pepper to taste.

6.  Refill eggs with egg yolk mixture.  Serve on a beautiful plate.