Vibrant Beet Deviled Eggs Recipe with Herbed Filling

Create a show-stopping appetizer with this Beet Deviled Eggs recipe. The egg whites turn a vivid pink from pickled beet juice while the yolk filling stays creamy and flavorful. These beet-pickled deviled eggs make a beautiful and tasty addition to picnics, parties, brunches, Valentine’s Day or Easter gatherings.

If you love deviled eggs, these beet-pickled deviled eggs are worth trying. Soaking hard-boiled eggs in pickled beet liquid adds a subtle tang and delivers the signature bright pink color to the whites. For the best color and balance of flavor, I recommend soaking the eggs in the beet brine for about 24 hours before preparing the deviled eggs.

These are elegant enough for holiday meals yet simple enough to make year-round for potlucks, picnics and summer gatherings. The pickled beet juice is the key ingredient: once you’ve used the beets, save the brine to color and flavor the eggs.

Ingredients

• Pickled beet juice – Reserve the brine from homemade pickled beets. The brine can be prepared up to six weeks ahead and kept refrigerated. Use the liquid to pickle the eggs and give them their pink hue.
• Hard boiled eggs – Cook and peel eggs ahead of time if you like; they keep in the refrigerator for 2–3 days. For easy peeling, add a teaspoon of baking soda to the boiling water before adding eggs.
• Mayonnaise – Makes the filling rich and smooth. Greek yogurt is an alternative for a lighter filling.
• Dijon mustard – Adds a bright, tangy note. Swap for yellow mustard for a more traditional deviled egg flavor.
• Salt and freshly ground black pepper – To taste.
• Chives, parsley or dill (optional) – Finely chopped for garnish.

Instructions

Step-by-step photos demonstrate the process, and the full recipe with quantities is included in the recipe card below.

1. Prepare pickled beets and hard-boiled eggs. Make pickled beets and refrigerate the brine. Hard-boil and peel eggs and store them in the fridge until ready to use.
2. Pickle the eggs. Place peeled hard-boiled eggs into a jar and pour enough pickled beet juice over them to fully cover. If needed, add a little water to ensure complete coverage. Refrigerate for about 24 hours to achieve vivid pink coloring and a gentle pickled flavor.
3. Slice and separate. After pickling, remove eggs with a slotted spoon and slice each egg in half lengthwise. Gently transfer yolks to a medium bowl and place whites on a tray for filling.
4. Make the filling. Mash the yolks with a fork until crumbly, then add mayonnaise, Dijon mustard, salt and pepper. Stir until combined. For an ultra-smooth filling, pulse the mixture briefly in a food processor.
5. Fill and chill. Spoon or pipe the yolk mixture into the pink egg white halves. Refrigerate the finished deviled eggs for 15–20 minutes before serving. Garnish with chopped chives, parsley, dill or a sprinkle of paprika or cracked black pepper if desired.