Try making the most beautiful beet-pickled deviled eggs! The outside of these eggs are dyed naturally with beets. You’ll love this perfect Easter snack!
Beet Pickled Deviled Eggs
If you’ve never tried Amish pickled eggs and beets, you’re in for a treat with this recipe. I love how beautiful the eggs are, and they taste really delicious, too (even if you’re not a beet lover, like me, I think there’s a good chance you’ll love this recipe).
The filling for this recipe is based off of Shane’s Grandma’s recipe, and it’s my go-to recipe for deviled eggs. It’s so good and it’s perfect to adapt with your favorite flavors.
The filling is so good with a little horseradish and chives mixed in, so I’d definitely recommend trying that if you’re looking for a fun variation!
How To Pickle Eggs
Bring the water, apple cider vinegar, salt, sugar, and spices to a boil, then combine it in a heat safe container with the hard boiled eggs. Let it rest in the refrigerator until the eggs are ready to eat.
It’s common to add a bit of vinegar to the yolk and mayonnaise filling in deviled eggs. I’d recommend trying one of these eggs without vinegar in the filling before you add any. There’s a little bit of a vinegar flavor from the pickling process, so vinegar in the filling may be overkill.
How Long To Pickle Eggs
Pickled eggs normally takes several days to weeks to be ready, but the beauty of this recipe is that it’s ready in as little as 4 hours! I prefer to let it rest until the next day, but this is a great same day pickling recipe if you’re in a rush.
How To Make Red Beet Eggs
Just add a peeled and quartered beet to the pickling liquid, bring it to a boil, and the let the eggs rest in the liquid in the refrigerator. The natural red dye from the beet will color the eggs a beautiful pinkish purple color.
If you love the idea of naturally dying hard boiled eggs, you can do something similar using curry or turmeric powder. Instead of using a beet, simply replace it with 1/2 Tablespoon of ground turmeric. The eggs will be a beautiful pastel yellow.
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Beet-Pickled Deviled Eggs Recipe
Try making the most beautiful beet-pickled deviled eggs! The outside of these eggs are dyed naturally with beets.
- 3 cups water
- 1 cup apple cider vinegar
- 1 medium beet (peeled and quartered)
- 1 Tablespoon granulated sugar
- 2 teaspoons fine sea salt
- 6 large hard boiled eggs (peeled)
- 1/4 cup mayonnaise
- 1 teaspoons mustard
- Salt (to taste)
- Pepper (to taste)
- To a large pot, add the water, apple cider vinegar, beet, sugar, and salt. Bring to a boil, then remove from the heat and let it cool slightly. Pour the mixture with the beets into a large heat-safe bowl. Add the hard boiled eggs and stir. Refrigerate the eggs in the mixture for a minimum of 4 hours, but preferably overnight for a dark pink shade.
- Remove the eggs from the bowl, cut in half lengthwise, and gently remove the yolks to a medium sized bowl. Arrange the whites on a serving platter. Use the back of a fork to mash the yolks. Add the mayonnaise and mustard to the egg yolks and mix. Taste and add salt and pepper to your preference. Spoon or pipe the yolk mixture into the egg whites.
The only consistent method of easy-peel hard boiled eggs I’ve found is to use the Instant Pot, like I do in this Instant Pot Deviled Eggs recipe. It even works on fresh eggs!
It's important to stir the eggs around several times while they're pickling (otherwise they might have some white spots where they're touching the edge of the bowl or another egg).
For reference, I pickled the eggs in the photos for about 20 hours.
Amount Per Serving: Calories: 71Total Fat: 6.1gCarbohydrates: 0.4gNet Carbohydrates: 0.4gFiber: 0gSugar: 0.3gProtein: 3.2g
Nutrition information isn’t always accurate. The nutrition information was calculated only taking into account the eggs and the filling, not the beet pickling liquid (because so much of the pickling liquid is left behind).
Try making these beautiful naturally pink beet dyed deviled eggs!