beet pickled deviled eggs


Technically, these are called "beet pickled eggs" but it might be more accurate to call them "gently beet pickled eggs". But they look great right? Look at those beautiful pink edges.

I had inadvertently did not respond to the family text chain about what I was brining to Easter dinner. While I often ask others to plan in advance, I sometimes fail to do this myself. Sometimes I use this as an opportunity to do some last minute recipe planning - and that is how we ended up with these deviled eggs. This recipe is both shockingly easy... and a crowd pleaser. This appetizer won't disappear as fast as normal deviled eggs - but they will still be enjoyed. I think the next time I'll try to add a slightly salty or crunchy topping to them - either the crispy shallots from this recipe or perhaps some fried capers.

So the catch here?

  1. Time // You really need a solid 12-18 hrs at minimum for this recipe. I really missed that when I was trolling the internet. I picked up all the ingredients. Hard boiled my eggs. Then realized you need to let the eggs sit in the pickle business for quite a while - and the longer the better. I lasted for just under 12 hours.
  2. Container // You need to let the eggs pickle in a container that is non-reactive (e.g. glass) and can be airtight (e.g. a jar). Given my lack of advance planning, I was not prepared for this. I dumped out my jar of almonds and used that instead. 

If you do decide to make these - which you should - I would recommend using 1.5 jars of beets if you are trying to shorten the pickle (e.g. pink coloring) time. You can allegedly use the pickled beets in other meals (maybe avocado toast or a salad?) but so far they are still sitting my fridge. While I'm not sure if I'll get around to using them, I'll absolutely make these eggs again... perhaps with some beets from my own garden.



  1. Hard boil your eggs and peel them.
  2. Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. 
  3. Add can of beets with juice, reduce heat, and simmer for about 20 minutes then let cool.
  4. Put your eggs in the jar and pour the brine over the eggs. Feel free to include some of the sliced beets. I'm not confident that it'll give you extra color but it won't hurt.
  5. Let the jar rest in your refrigerator for at least 12 hours. When you are ready, you can just pull the egg from the brine and use it however you like. 
Shopping List
7 hard boiled eggs
4 cups of white vinegar
1/2 cup white sugar
1 can of sliced beets

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