Pickled Beet Deviled Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PICKLED DEVILED EGGS



Pickled Deviled Eggs image

Before they are deviled, these hard-cooked eggs are pickled in rice vinegar, brown sugar and garlic, along with slivered red onions. The pickling brine dyes the egg whites deep pink, and the onions turn pungently sweet and sour, making a terrific garnish for the deviled eggs. And after the eggs are gone, you'll still be left with plenty of pickled onions that will last for weeks in the refrigerator. Add them to salads, tacos, grilled meats and sandwiches. You won't be sorry to have them on hand.

Provided by Melissa Clark

Categories     finger foods, appetizer

Time 30m

Yield 12 servings

Number Of Ingredients 11

12 large eggs
1 1/2 cups rice vinegar
6 garlic cloves, smashed and peeled
2 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons kosher salt, more as needed
1 teaspoon black peppercorns
1 large red onion, halved and very thinly sliced
1 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
Flaky sea salt, for serving

Steps:

  • Put eggs in a large pot of cold water and bring to a boil. Turn off the heat, cover and let sit for 10 minutes. Use a slotted spoon to immediately transfer to a bowl filled with ice and water. Let cool, then peel.
  • Meanwhile, in a medium saucepan, combine vinegar, garlic, sugar, kosher salt, peppercorns and 1/2 cup water. Bring to a boil, then turn off the heat and stir in onions.
  • Spoon half of the onion mixture into a 2-quart jar or heatproof container. Add eggs and pour remaining onions and brine over the top. Let cool. Cover and refrigerate overnight or up to 3 days.
  • Remove eggs from onion mixture and cut in half lengthwise. Scoop yolks into a mini-food processor or blender. Add 1 tablespoon of the pickling liquid, mayonnaise, mustard, pepper and a large pinch of kosher salt. Process until smooth. Spoon into egg halves, sprinkle with flaky sea salt, top with some of the pickled onion and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 15 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 272 milligrams, Sugar 4 grams, TransFat 0 grams

QUICK PICKLED EGGS AND BEETS



Quick Pickled Eggs and Beets image

Easy and simple way to make pickled beets and eggs. You can double the recipe for larger gatherings. This is my late grandmother's recipe and everyone loves it. Will keep in fridge for up to 2 weeks.

Provided by Cathy Swanson

Categories     Appetizers and Snacks     Pickled Egg Recipes

Time 4h30m

Yield 8

Number Of Ingredients 6

8 eggs
1 (15 ounce) can sliced beets with liquid
½ cup white vinegar
½ cup white sugar
½ cup water
½ teaspoon ground cinnamon

Steps:

  • Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Place eggs in a glass or plastic container.
  • In a saucepan, combine beets, vinegar, sugar, water and cinnamon. Bring to a boil, and stir until sugar is dissolved. Pour over eggs. Cover, and chill for 4 hours or overnight.

Nutrition Facts : Calories 137 calories, Carbohydrate 16.8 g, Cholesterol 186 mg, Fat 5 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 1.6 g, Sodium 173.6 mg, Sugar 15.8 g

PICKLED EGGS WITH BEETS



Pickled Eggs with Beets image

Ever since I can remember, my Mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. -Mary Banker, Fort Worth, Texas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 12 servings.

Number Of Ingredients 5

2 cans (15 ounces each) whole beets
12 hard-boiled large eggs, peeled
1 cup sugar
1 cup water
1 cup cider vinegar

Steps:

  • Drain beets, reserving 1 cup juice (discard remaining juice or save for another use). Place beets and eggs in a 2-qt. glass jar. , In a small saucepan, bring the sugar, water, vinegar and reserved beet juice to a boil. Pour over beets and eggs; cool., Cover tightly and refrigerate for at least 24 hours before serving.

Nutrition Facts : Calories 168 calories, Fat 5g fat (2g saturated fat), Cholesterol 212mg cholesterol, Sodium 200mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 1g fiber), Protein 7g protein.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Christmas     Easter     Thanksgiving     Kid-Friendly     Small Plates

Yield Makes 24

Number Of Ingredients 10

1 cup apple cider vinegar, plus 3 tablespoons, divided
1 tablespoon granulated sugar, plus a pinch, divided
2 1/4 teaspoons kosher salt, plus a pinch, divided
1 small red beet, peeled and halved
12 hard-boiled eggs, peeled
1/2 cup mayonnaise
1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 hot chiles, thinly sliced

Steps:

  • In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
  • Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
  • Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

BEET-PICKLED EGGS



Beet-Pickled Eggs image

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Provided by By Paula Jones

Categories     Appetizer

Time 5h15m

Yield 4

Number Of Ingredients 5

4 hard-cooked eggs, peeled
1 can (15 oz) sliced beets
1/4 cup sugar
1/2 cup apple cider vinegar
3 to 4 whole cloves

Steps:

  • In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Nutrition Facts : ServingSize 1 Serving

DEVILED PICKLED EGGS



Deviled Pickled Eggs image

These are very very good.

Provided by Kathy Van Pelt

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time P3DT25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10 whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Steps:

  • Measure 1 cup beet juice from reserved juice.
  • Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  • Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  • Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Mustard     Thanksgiving     Quick & Easy     Dinner     Mayonnaise     Beet     Caraway     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 12

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 Turkish or 1/2 California bay leaf
12 hard-boiled large eggs, peeled
1 teaspoon caraway seeds, toastedcooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon finely chopped flat-leaf parsley
Equipment: an electric coffee/spice grinder or a mortar and pestle

Steps:

  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

BEET-PICKLED HUNGARIAN DEVILED EGGS



Beet-Pickled Hungarian Deviled Eggs image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

8 large eggs, straight from the refrigerator
3 cups pickled beet juice (from about 2 jars pickled beets)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh dill, plus dill sprigs for garnish
1 tablespoon white vinegar
2 teaspoons prepared horseradish, drained
2 teaspoons whole-grain mustard
1/2 teaspoon sweet paprika, plus more for garnish
1/3 English cucumber, unpeeled, seedy center discarded, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the beet-pickled eggs: Put the cold eggs in a medium saucepan and cover with cold water. Heat the water to a boil, then cover the saucepan and remove it from the heat. Let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit, then peel them while they are still warm (eggs are much easier to peel when warm).
  • Place the hard-boiled eggs in a bowl or storage container and pour the pickling brine from the beet jars over the eggs, making sure the eggs are submerged. (You may need to place a weight or a plate on top.) Allow the eggs to sit for 45 minutes to 1 hour in the brine, but no longer or they'll start to get rubbery.
  • For the sweet Hungarian filling: Mix together the mayonnaise, sour cream, dill, vinegar, horseradish, mustard, paprika and cucumber. Season with salt and black pepper.
  • Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of each yolk to pop it out of the white. Add the yolks to the bowl with the filling and mash with a fork until smooth. Season with salt.
  • Spoon the filling into the egg whites, or use a re-sealable plastic bag to pipe it in. Sprinkle with paprika and dill before serving.

PICKLED BEET DEVILED EGGS



Pickled Beet Deviled Eggs image

Provided by Molly Yeh

Categories     appetizer

Time 4h35m

Yield 2 dozen deviled eggs

Number Of Ingredients 14

1 medium beet (7.5 ounces or 205 grams), peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon whole black peppercorns
1 bay leaf
3/4 cup plus 1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 hard-boiled eggs, peeled
1/3 cup mayonnaise, preferably Kewpie
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped pistachios
Baby arugula, for garnish
Crumbled goat cheese, for garnish

Steps:

  • Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
  • Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 3h25m

Yield 24 halves, 8 serving(s)

Number Of Ingredients 11

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 large eggs, hard-boiled and peeled
1 teaspoon caraway seed, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon flat leaf parsley, finely chopped

Steps:

  • Equipment: an electric coffee/spice grinder or a mortar and pestle.
  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
  • •Eggs can be filled 2 hours ahead and chilled, loosely covered.

Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8

More about "pickled beet deviled eggs recipes"

PICKLED BEET DEVILED EGGS RECIPE - TODAY.COM
pickled-beet-deviled-eggs-recipe-todaycom image
2019-04-19 Preparation. For pickling: 1. Heat oven to 400°F. Place beets in a small baking dish, add 2 tablespoons water to the bottom of pan, drizzle beets with oil, and …
From today.com
4.5/5 (2)
Total Time 4 hrs 30 mins
Category Appetizers,Hors D'oeuvres


PICKLED DEVILED EGGS | EVERYDAYDIABETICRECIPES.COM
pickled-deviled-eggs-everydaydiabeticrecipescom image
Take your deviled eggs up a notch by pickling them first. We pickle our eggs in a mixture of vinegar, beet, and just a bit of sugar to give them a light 'n' tangy flavor. Then, they get sliced and filled with a classic deviled egg mixture to complete this …
From everydaydiabeticrecipes.com


BEET PICKLED DEVILED EGGS WITH GOAT CHEESE FILLING RECIPE ...
beet-pickled-deviled-eggs-with-goat-cheese-filling image
To make the eggs: Remove the stem from beet, then peel and slice into quarters. Add water, vinegar, salt, and sliced beet to a medium pot and bring to a boil. Reduce heat to a vigorous simmer, cover, and allow to cook for 5 minutes. Allow contents of pot to cool …
From nelliesfreerange.com


BEET-PICKLED DEVILED EGGS RECIPE | GOOP
beet-pickled-deviled-eggs-recipe-goop image
1 small red beet, peeled . for the deviled eggs: 6 eggs (from the farmers’ market, so the yolks will be extra yellow) ¼ cup Kewpie mayo. 1 teaspoon kosher salt . to serve: Maldon sea salt. olive oil. 1. Place vinegar, 1 cup water, celery seed, and salt in a small pot …
From goop.com


RECIPE: BEET-PICKLED DEVILED EGGS - KITCHN
recipe-beet-pickled-deviled-eggs-kitchn image
2020-02-03 Normally, deviled eggs aren’t going to win any beauty contests, but with the beet-brine bath, they take on a striking pink cloak as well as an earthy sour tang. The addition of peppercorns and brown sugar imbues another level of pickled spice. The …
From thekitchn.com


BEET PICKLED DEVILED EGGS - ABRA'S KITCHEN
2018-04-04 An easy delicious recipe for gorgeous beet pickled deviled eggs. Traditional pickled eggs turned into mouthwatering deviled eggs. The perfect healthy snack or delicious appetizer for a crowd. 5 from 5 votes. Print Recipe Pin Recipe. Prep Time 10 mins. Cook Time 5 mins. Total Time 35 mins. Course Appetizer. Cuisine American. Servings 12 Eggs. Calories 59 kcal. Ingredients . 1x 2x …
From abraskitchen.com


DELICIOUS PICKLED DEVILED EGGS RECIPE – A NERD COOKS
2019-04-15 Slice the eggs in half, lengthwise. Scoop out the yolks and place them a fine mesh strainer set over a medium-sized bowl. Set the whites on a platter. Push the yolks through the strainer with a spatula and into the bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to …
From anerdcooks.com


BEET-PICKLED DEVILED EGGS RECIPE - KEY TO MY LIME
2021-03-27 Beet-Pickled Deviled Eggs Recipe. Print Try making the most beautiful beet-pickled deviled eggs! The outside of these eggs are dyed naturally with beets. Prep Time 10 minutes. Cook Time 10 minutes. Additional Time 4 hours. Total Time 4 hours 20 minutes. Ingredients. 3 cups water 1 cup apple cider vinegar 1 medium beet (peeled and quartered) 1 Tablespoon granulated sugar 2 …
From keytomylime.com


DEVILED PICKLED RED BEET EGGS - SIMPLE SEASONAL
2020-04-10 Prepare the pickled eggs 3 days in advance. Slice the eggs in half and scoop the yellows into a food processor. Add the butter, mayonnaise, yellow mustard, salt, and pepper to the food processor. Pulse until well-combined and fluffy. Remove the blade from the food processor bowl and stir in the sweet relish. Fill the eggs with the yolk mixture.
From simpleseasonal.com


DEVILED EGGS AND PICKLED BEETS RECIPE | BON APPéTIT
2011-09-12 Add 1 Tbsp. strained beet-pickling juice, horse- radish, and a pinch of salt. Spoon or pipe mixture into each egg white. Spoon or pipe mixture into each egg white. Step 4
From bonappetit.com


BEET-PICKLED DEVILED EGGS (GLUTEN-FREE) — JUST BEET IT
2017-04-13 BEET-PICKLED DEVILED EGGS RECIPE (GLUTEN-FREE) INGREDIENTS. 6 hard-boiled eggs. pickled-beet brine (16 oz jar or 2+ cups homemade brine)* for filling. 1/4 cup mayo (look for gluten-free on label and use low-fat mayo for a reduced fat option) 1 tsp Dijon mustard (look for gluten-free on label) 1 tbsp dill weed . 1/2 tsp cumin. 1/4 tsp smoked paprika. 1 tsp fresh lemon juice. salt …
From justbeetit.com


PICKLED DEVILED EGGS - JUST A TASTE
2017-10-19 Pickled Deviled Eggs. 40 Comments. Facebook 0 Tweet 0 Pin 0. Dyed eggs are the ultimate Easter tradition. And now you can take the celebration a step further by dyeing the entire egg itself and stuffing it with a creamy egg salad. The secret ingredient for the fuchsia rim? Beets! A simple pickling technique that uses beets, shallots, vinegar and sugar extracts the bright purple color from the ...
From justataste.com


BEET PICKLED EGGS RECIPE | SOUTHERN LIVING
Beet Pickled Eggs can instantly add a pop of color to a salad or elevate your deviled eggs for any occasion. Lightly cracking the shells of the egg before soaking them in the beet mixture will allow you to create a marbled appearance. If you want to achieve a light marbled look, you'll want to remove the eggs from the beet mixture after 2 hours, but if you want the eggs to have a deeper beet ...
From southernliving.com


PICKLED BEET DEVILED EGGS - JAWNS I COOKED
2021-03-04 Pickling the eggs: The key part of this Pickled Beet Deviled Eggs recipe. Pickling the eggs for this recipe is incredibly simple. Just follow these 4 easy steps. 1: Hard boil the eggs. I have a foolproof method included in the recipe below! 2: Add the beets, liquid and eggs to a large mason jar. 3: Make a quick pickling solution with vinegar, salt, sugar and peppercorns. 4: Pour pickling ...
From jawnsicooked.com


PICKLED BEET DEVILLED EGGS - CHATELAINE
Submerge peeled, cooked eggs in beet mixture and refrigerate for 3 hours, turning over halfway through. Pat dry 2 beets. Cut each into 6 wedges. Cut thin slivers off tops and bottoms of eggs so ...
From chatelaine.com


BEET-PICKLED DEVILED EGGS | PETE AND GERRY'S ORGANIC EGGS
2020-09-30 A sour, earthy beet and peppercorn brine adds more than just an explosive flavor to these pickled deviled eggs: it also turns them a dazzling shade of pink. This recipe is almost entirely hands off (especially if you're using a package of our hard-boiled eggs !), meaning with minimal effort, you can have a showstopping appetizer platter or an easy work snack that garners envious glances from ...
From peteandgerrys.com


RED PICKLED EGGS WITH BEET JUICE RECIPE
2021-08-29 Place peeled eggs in a large jar. In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves. Bring to a boil, stirring to dissolve sugar. Pour pickling brine over eggs. Be sure to clean up any splashes promptly as brine can stain some surfaces. Let eggs sit, uncovered, until cool.
From thespruceeats.com


Related Search