Beet Pickled Deviled Eggs Recipe For Easter Day 2024

Pickled beets can make deviled eggs taste even better. They're a beautiful shade of red, taste great, and are perfect for Easter.  


FOR THE DEVILED EGGS 6 hard boiled egg 3 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar salt and pepper, to taste paprika, for garnish FOR THE BEET STAINING 2 medium beets, peeled and sliced 3 cups water 1 cup apple cider vinegar 1 teaspoon kosher salt

A pot placed over medium heat should have the beets, water, vinegar, and salt added to it.   

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Cover and boil for 20–25 minutes to soften beets.The beetroot mixture should cool completely before being placed in a large bowl.   

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Afterwards, add the eggs that have been peeled, making sure that they are thoroughly covered, and freeze for at least two hours while shaking them once or twice.  

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The colour will become more intensely pink if it is chilled overnight.After removing the eggs, pat them dry. Cut them in half along the longitudinal axis.  

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The egg yolk should be transferred to a small bowl using a spoon, and the egg whites should be placed on a plate.  

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A fork should be used to mash the yolks, and then the mayonnaise, mustard, vinegar, salt, and pepper should be added.   

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Blend everything together until it is completely smooth.Fill the hole in each egg white with a piece of the deviled egg mixture using a spoon.   

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Repeat with the remaining egg whites. Shreds of chives should be sprinkled on top as a garnish.  

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Also See

Smoked Salmon Deviled Eggs Recipe For Easter Day 2024