Pink Pickled Deviled Eggs
Pink pickled deviled eggs bring together two classic favorites in one showstopping bite. Their tangy, creamy filling paired with a beautiful rosy hue makes them perfect for brunch tables, parties, or a fun snack. They’re as tasty as they are eye-catching, and surprisingly easy to make at home.
Equipment
- 1 Medium pot for boiling eggs
- 1 Large jar or container for pickling
- 1 bowl for mixing
- 1 Spoon or piping bag for filling
- 1 Knife for slicing eggs
Ingredients
Pink Pickling Brine
- 1 cup canned beet juice or juice from cooked beets
- 0.5 cup apple cider vinegar
- 0.5 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
Eggs & Filling
- 6 large eggs
- 3 tablespoon mayonnaise
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 0.5 teaspoon alcohol-free vanilla optional for a subtle twist
Garnish
- smoked paprika for garnish
- chives or dill optional garnish
Instructions
- Place eggs in a pot and cover them with water by an inch. Bring to a boil, then cover, remove from the heat, and let sit for 10-12 minutes. Transfer immediately to an ice bath until cool.
- Gently tap and peel eggs under running water for easier shells removal.
- In a bowl, mix beet juice, apple cider vinegar, water, sugar, and salt until the sugar dissolves.
- Place peeled eggs in a jar. Pour over the beet brine until eggs are submerged. Refrigerate for 4 hours up to overnight for deeper color.
- Remove eggs from brine and pat dry. Slice in half lengthwise and pop yolks into a bowl. Mash yolks with mayonnaise, mustard, lemon juice, and vanilla if using. Blend until smooth and creamy. Add salt to taste.
- Spoon or pipe filling into the pink egg whites. Sprinkle with smoked paprika and fresh chives or dill.
Notes
Store leftover eggs in an airtight container in the refrigerator for up to 2 days. These are best enjoyed cold and not suitable for reheating. For brighter pink, marinate the eggs longer (up to 24 hours). If prepping in advance, keep filling and egg whites separate until ready to serve.