Pickled Deviled Eggs use beets to add gorgeous color and they’re very simple to make. They’re perfect for Easter, summer barbecues or for a healthy snack.
Pickled deviled eggs have been in my life for a very long time. Back in my home state of Wisconsin, a big jar of pickled eggs are displayed at almost every bar. And there are a lot of bars in Wisconsin! I rarely ate one from a bar, but we did make them at home.
These pickled deviled eggs won’t last that long and they won’t have a strong pickled flavor like pickled whole eggs. You’ll only be leaving the eggs in the pickling liquid long enough for them to get a rich, pink to red color, depending on how long they’re in the beet brine.
How to Make Pickled Deviled Eggs
(Scroll down to the bottom for the printable recipe card with detailed recipe instructions.)
- Boil, Pickle, Color: Add vinegar, water, sugar, and then the beets and bring to a boil. Pour everything into a heat-proof bowl, add the eggs, cover and refrigerate for at least 3 hours and up to overnight. The color will darken the longer it sits.
- Halve: Once pickled cut each egg in half and gently remove the yolk.
- Create the Egg Filling & Pipe: Place the yolks in a mixing bowl and add the filling ingredients. spoon or pipe the filling into each cavity. Garnish with snipped chives or how you prefer.
Pickled Deviled Eggs Variations & Tips
- Peel hard boiled eggs after cooling for easier peeling.
- The bonus to using beets to color the pickled deviled eggs is that the beets themselves can be eaten, too! Pickled beets are delicious and healthy!
- Red onions will work in place of beets but the coloring will be lighter.
- Purple Deviled Eggs: For a purple beet color use canned whole beets and substitute approximately one cup water with one cup beet juice.
- Dye the Inside of the Eggs: If you cut the eggs in half and remove the yolks prior to brining, the eggs will be colorful inside and out.
- Colored Devil Eggs: Substitute the beets with another vegetable such as tumeric (yellow), purple cabbage (blue).
- Colored Devil Eggs (no vinegar): Use liquid food coloring and omit the vinegar in the instructions and reduce the soaking time to 15 minutes or until you see the desired color. This is a good way to color eggs for Christmas, 4th of July or any holiday event. This works with any deviled egg recipe too!
- Pickled Deviled Eggs Garnish & Toppers
- Spices & Herbs: Dusted paprika, salt and pepper, chopped fresh rosemary or dill, shallots, diced pimento and/or parsley, chives.
- Vegetables Toppers: Slice of radish, steamed asparagus tips
- Heat: Jalapeno slices or pickled jalapeno, Cajun spices, sriracha sauce
- Seafood Combos: Crabmeat and fresh dill, shrimp and chives, smoked salmon (capers and lemon optional), caviar and lemon
- Turf Combos: Bacon crumbles, bacon and chives, ham, cheddar and green onion, prosciutto, parmesan and chives, blue cheese and bacon
- More Combos: Paprika, radish and chives, capers and chives, jalapeno and cumin, sriracha and cilantro, diced red bell peppers and Italian parsley, olives, sun-dried tomatoes and Italian parsley, Feta, lemon and oregano, wasabi and dry seaweed
Do you have to boil vinegar for pickling?
For the purpose of pickling deviled eggs, you don’t technically have to boil the vinegar. But boiling it will achieve two things: dissolving the salt and sugar plus you won’t need to let the eggs sit as long for them to pickle. Since it only takes a few minutes to bring the vinegar to a boil, this step is highly recommended.
These pickled deviled eggs are perfect for Easter or a summer barbecue. Fried Deviled Eggs are also a great choice and are wonderful served side-by-side. Sometimes I make extra hard-boiled eggs so that I can also make Buffalo Chicken Egg Salad, too!
- 1 cup apple cider vinegar
- 4 cups water
- 1 tbsp sugar (or erythritol for low-carb or keto)
- 2 tsp kosher salt
- 2 red beets, peeled and quartered
- 12 hard-boiled eggs, peeled
- 1/2 cup mayonnaise (start with 1/4 cup and add more as desired)
- 1/4 tsp coarse salt
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh chives, plus more for garnish
- 1/4 teaspoon freshly ground black pepper
- Add the vinegar, water, sugar, and salt to a medium-sized saucepan. Stir well. Add the beets and bring to a boil, then remove from the heat. Pour everything into a heat-proof bowl, add the hard-boiled eggs, cover and refrigerate for at least 3 hours and up to overnight. The color will darken the longer it sits.
- Remove the eggs and pat dry. Cut each egg in half and gently remove the yolk. Place the yolks in a mixing bowl and add the filling ingredients. Stir well to combine.
- Place the egg whites on a serving platter, then spoon or pipe the filling into each cavity. Garnish with snipped chives.
- Serve immediately or cover and refrigerate until ready to serve, up to 1 day.
The beets are now pickled and can also be eaten!
This recipe makes 24 deviled eggs; nutritional information is calculated assuming 2 deviled eggs per serving.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 154Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 567mgCarbohydrates: 3gNet Carbohydrates: 3gFiber: 0gSugar: 2gProtein: 7g
This data was provided and calculated by Nutritionix.
How many calories are in deviled eggs?
The calories in deviled eggs will vary depending on the ingredients and their amounts. These pickled deviled eggs have approximately 75 calories in one deviled egg. Cut back on the mayonnaise if you’re looking for fewer calories. They’re also low in carbs, which is great for anyone on the Keto diet.
What’s a serving size for pickled deviled eggs?
Two pickled deviled eggs are considered one serving. Of course, I can eat a lot more than two, and you probably can, too! If I’m making them for my family as a snack, we’ll typically eat about 4 each. But for a party, I count on two per person, which is one serving.
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