Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs


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The egg whites in these deviled eggs are dyed a beautiful dark pink from being pickled with beets. This tangy twist to the classic egg appetizer adds a pop of color and flavor to everyone’s plates.

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Time needed

2 hour preparation + 30 min cooking

Serving Size / Yield

8 servings


  • 12 hardboiled eggs, peeled
  • 1 beet, peeled and chopped
  • 3 cups of water
  • 3 cups of vinegar
  • 1 teaspoon of sugar
  • 1 tablespoon of salt
  • ¼ cup of mayonnaise
  • 1 tablespoon of garlic powder

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Combine water, vinegar, sugar and salt in a pot and bring to a boil. Add beets and simmer for 20 minutes. After removing from heat, completely cool in a large container.
Once cooled, add boiled eggs into the liquid and marinate in the fridge for 2 hours.
After two hours, remove the eggs from the liquid and let dry. Halve each egg and scoop out the yolks into a bowl.
Add mayonnaise and garlic powder to the yolk and mix well. Scoop yolk mixture back into the halved eggs.
Chill before serving.

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