Step up your appetizer game with beet pickled deviled eggs! They’re stained to a beautiful red, taste delicious, and are perfect for Easter.

PREP TIME: 25 mins
COOK TIME: 25 mins
CHILL TIME: 2 hrs
TOTAL TIME: 2 hrs 50 mins
SERVINGS: 12 deviled eggs
Deviled Eggs

INGREDIENTS

  • 6 hard boiled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon vinegar
  • Himalayan salt and fresh ground pepper, to taste
  • paprika, for garnish

FOR THE BEET STAINING

  • 2 medium beets, peeled and sliced
  • 3 cups water
  • 1 cup apple cider vinegar
  • 1 teaspoon kosher salt

INSTRUCTIONS

  • Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beet is tender.
  • Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they’re completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
  • Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
  • Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives on top for garnish.