Pink Pickled Deviled Eggs
Vibrant pink deviled eggs with a tangy beet pickle brine and a creamy, classic filling. These eye-catching eggs are bold in flavor and perfect for entertaining or special occasions.
Quick Info
Makes: 24 eggs
Why You’ll Love This Recipe
A colorful twist on a classic appetizer.
Naturally dyed with beet brine for a striking pink color
Tangy, pickled flavor balanced with creamy filling
Perfect for parties, holidays, or gatherings
Make-ahead friendly
Ingredients
Eggs
1 dozen Eggs
Pickle Brine
2 red beet, peeled and cut into 2 inch dice
1 cup white vinegar
3 cloves garlics, mashed and peeled
3 tablespoons packed light brown sugar
1½ tablespoons kosher salt, more as needed
1 teaspoon black peppercorns
½ teaspoons red pepper flakes
1 bay leaf
1 cup ice
Filling
½ cup mayonnaise
1 tablespoon dijon mustard
Salt & pepper
Garnish
Chives
Instructions
Step 1
Steam the eggs by placing them in a perforated basket over boiling water. Cover and steam for 14 minutes.
Transfer to an ice bath, gently cracking the shells as they go in. Let cool for at least 15 minutes, then peel.
Step 2
In a medium pot, combine all pickle brine ingredients except the ice. Bring to a boil.
Remove from heat, add ice, and let cool completely.
Step 3
Place peeled eggs in a glass container and pour the cooled brine over them. Cover and refrigerate overnight.
Step 4
When ready to serve, remove eggs from the brine and slice in half. Place all yolks into a food processor.
Step 5
Add mayonnaise, dijon mustard, salt, and pepper. Blend until completely smooth, adjusting seasoning as needed.
Step 6
Pipe the filling back into the egg whites and garnish with chives.
Keep refrigerated until ready to serve.
Tips for Success
Let eggs pickle overnight for the best color and flavor
Crack eggs slightly before ice bath for easier peeling
Blend filling until very smooth for best texture
Taste and adjust seasoning before piping
Storage
Store in the refrigerator in an airtight container for up to 3–4 days.
Serving Ideas
Serve as a party appetizer or holiday dish
Add to a brunch spread
Pair with other small bites or salads
