Beet-Pickled Deviled Eggs

By Tracy

20 Person

50 Minutes

0 Calories

FANTASTIC! Tasty and easy to make, these show-stoppers will impress everyone at your gathering. These vibrant, savory, and slightly spicy deviled eggs are perfect for parties but easy enough to make as a snack, too. If you try to make Beet-Pickled Deviled Eggs, you will feel awesome! They are so beautiful!

Ingredients

2 hot chiles, thinly sliced
1/4 tsp. freshly ground black pepper
1 tsp. anchovy paste
1/4 cup finely chopped fresh herbs
1/2 cup mayonnaise
12 hard-boiled eggs, peeled
1 small red beet, peeled and halved
2 1/4 tsp. kosher salt
1 tbsp. granulated sugar
1 cup apple cider vinegar

Method

01

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.
02

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.
03

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.
04

Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
05

Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes.
06

Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

Related Tags

Deviled Egg Recipes

Egg Recipes

Easter Recipes

Beet-Pickled Deviled Eggs

4.3

( By Tracy )

01 Information

Grade easy
Serving 20 servings
Prep Time 40 Mins
Cook Time 10 Mins
Total Time 50 Mins

02 Ingredients

2 hot chiles, thinly sliced

1/4 tsp. freshly ground black pepper

1 tsp. anchovy paste

1/4 cup finely chopped fresh herbs

1/2 cup mayonnaise

12 hard-boiled eggs, peeled

1 small red beet, peeled and halved

2 1/4 tsp. kosher salt

1 tbsp. granulated sugar

1 cup apple cider vinegar

03 Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

Step 5

Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes.

Step 6

Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

04 Author