Pickled Deviled Eggs


So full disclosure I love kitchy food. You know food from the 50s and 60s - I feel like there is so much history there and the food was strange but also pretty fabulous. Deviled eggs fall into that camp. Here is my updated version of deviled eggs which is perfect for Easter. 

Couple notes about the recipe:

First this method gets perfectly hard boiled eggs everytime with no green ring around the yolk.You can also skip the pickling part and just have regular old deviled eggs. 

If you don't want to hard boil the eggs, feel free to buy them already boiled and peeled for you. I saw them at Trader Joes recently and that would work perfectly.

Lastly, there are a lot of steps in this process but it can be spaced out over a couple days to make it easier on you.

Pickled Deviled Eggs

6 large eggs

For the pickling liquid

  • 1 cup apple cider vinegar
  • 3 cups water
  • 1 Tbs. sugar
  • 2 tsp. salt 
  • 2 raw beets, peeled and cut into 2" dice 

For the deviled egg filling

  • 1/4 cup mayonnaise 
  • 1 tsp. white wine vinegar
  • 1 tsp. Dijon mustard 

Garnish with chives

Fill a medium-large pot with cold water. Carefully add the eggs. Place the pot over medium high heat and bring to a boil. Once it comes to a boil, remove from heat, cover, and set a timer for 12 minutes. 

 Place the eggs in an ice bath and let cool. Once cool, gently crack the shell of the egg then place back into the water. Refrigerate overnight. 

When ready to pickle the eggs, place apple cider vinegar, water, sugar, salt and beets in a medium pot. Bring the mixture to a boil then cool. While the mixture is cooling, drain the eggs and carefully peel then. Place the peeled eggs back in the bowl and top with beet pickling liquid. Let sit in the refrigerator overnight or at least 4 hours. 

When ready to assemble the pickled deviled eggs remove from pickling liquid. Cut the eggs in half and place yolk in a food processor. Add mayonnaise, white wine vinegar, and mustard to the food processor and pulse until smooth. Either with a piping bag or two spoons, filled the egg shells with the yolk mixture. Serve immediately.