deviled pickled beet eggs



These hard-boiled eggs were pickled in a beet and white vinegar solution, then sliced in half and filled with an egg yolk-mayonnaise-mustard cream. They gain their colour from the redness of the beet and have a pungent sweet and sour aroma that goes well with the spicy cream filling.
While I’ve seen and eaten many deviled egg dishes in my life, beet-pickled eggs are new to me. Like my friend Wikipedia told me, they seem to be a classic dish popular in Pennsylvania. Dear American readers: I am sorry that for you, this post probably only evokes yawning. For me as a person from the other side of the Atlantic, where beet-pickled eggs are unheard of, the fascination still lingers :-D

Pickled & deviled beet eggs are easy to make and could be served as a pretty and delicious appetizer. Why not include them in your Easter menu?


Pickled & Deviled Beet Eggs (makes 12 pieces)

I looked at different recipes and came up with this. It’s probably not really authentic, but it tasted alright I thought. Feel free to tweak it with the addition of seasonings and such.

  • 6 small eggs
  • about 3 cups  finely shredded red beet or its juice
  • 1 cup apple cider vinegar (can be replaced with white vinegar)
  • 1/2 cup sugar
  • 1 onion
  • 4 Tbs. mayonnaise
  • 4 tsp. mustard
  1. Make hard-boiled eggs and peel them. The perfect egg boiling method from e-how for example works good for me.
  2. Combine beet (juice), vinegar and sugar. Bring to a boil and stir until the sugar dissolves. Let it cool down for a bit.
  3. Slice the onion thinly and add to the beet vinegar mixture.
  4. While the liquid is still a bit warm, fill a container that’s large enough with the eggs and the liquid alternatively.
  5. Seal and store in the refrigerator.
  6. After about 2 days, the eggs will be ready. Take them out and rinse them shortly with cold water.
  7. Slice the eggs lengthwise and carefully remove the egg yolks.

  8. Mash the egg yolks with a fork and mix them with mayonnaise and mustard.
  9. Fill the egg yolks into the egg halves with a piping bag. Done!


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26 Responses to “Pickled & Deviled Beet Eggs”

  • dot says:

    This TOTALLY rocks. I’ll be linking!


  • Kim says:

    Great idea! How fun for an all purple party too!

    Kim @
    party inspiration

  • wendyb_09 says:

    Hi! found you on FoodGawker.

    This is a trip down memory lane for me. I remember pickled beets with hard-boiled eggs from my childhood, they were a staple in our house, much to my brother’s dismay. I loved ‘em, he didn’t. I seem to recall my mother pickling beets we’d grown in the garden, we’d add the eggs whenever a jar was opened and there were always enough to last through all the holiday meals. Don’t remember ever doing deviled eggs with them, yours certainly look yummy!

    And yes, both parents were from Western Pennsylvania around the Pittsburgh area. Polish/German/smidge of English heritage in the mix.

  • Stella says:

    These are beautiful, and I like the idea of this so much more than soaking the eggs in soy sauce or something like that. Wonderful. By the way, I always say ‘me likey’ too. I think I got that from Chris Farley.

  • Heidi says:

    Those are gorgeous!

  • Sheila says:

    Oh my! Did you ever see such a wondrous, colourful plate of eggs? Devilled eggs are my standby for almost every occasion, and I just know that everyone is bored to death with them, but too polite to say so. Wait until they see these ! Ha!

  • katrina says:

    leaving the eggs in the pickling base longer turns the yolks a pretty red as well. so yummy. though my grandma never made them into deviled eggs. probably because everyone would have been mad for taking the eggs out early. such a yummy dish. thank you for the reminder of home.

  • wendyb_09 says:

    I think the pickling recipe was pretty much like yours. Vinegar, sugar, some slivered onions, cook for a bit, put into clean canning jars and a boiling water bath. We had a huge garden in the back yard and a neighbor with an even bigger one, so we always had plenty to can & freeze every year.

    I do remember mother having to get a separate pair of rubber gloves for beet season!! Even then we’d still find little purple splash stains on the floor & wall for weeks afterwards no matter how well we covered things up.

  • Melinda says:

    these look pretty and yummy! i can’t wait to try making them…

  • BethieofVA says:

    Those eggs are absolutely beautiful. I hail from the southern U.S. and make deviled eggs often. Now, I am going to make yours. Lovely.

  • Chantal says:

    These are beautiful!

  • Kathleen says:

    Those are absolutely gorgeous. Found my recipe for this year! Thanks. Tell me what do you do with the beet juice and why the onion? Are you just marinating the onions, or do they assist in the dye process?

    Happy Easter.

    • Jojo Krang says:

      Thanks Kathlee. Are asking about what I do with the beet juice after I used it for marinating? Well, I’ve thrown it away, but you could use it as a salad dressing I suppose – It has a nice flavour. I don’t think that the onions have any influence on the dye process, but they make the eggs taste better :-)

      • nlrtpr says:

        This is a staple in our home, When the eggs and beets are gone I just boil up more eggs and if it’s winter I’ll throw in a can or two of store bought beets. The vinegar acts as a preservitive. I usually do this twice beore starting over fresh.

  • Valen says:

    I really love your blog!! These eggs are so creative and pretty!

  • Adrienne says:

    My family if from Pensylvania Dutch country and pickled beets were a common staple in the fridge. It never occurred to me to make deviled eggs out of these beautiful, purple colored eggs.

    The longer you let the eggs steep in the vinegar, the darker they get. The color even seeps inton the yolk of the egg if left for a few weeks.

    It’s good to see someone else appreciate food from this region. I live in the South now (in Florida) and I get lots of weird looks when I talk about eating sauerbraten beef where the meat is slow-cooked with ginger snap cookies and vinegar which cooks down into a lusicous, tangy brown sauce. Sauerkraut is also a favorite, but it’s not exactly a staple here.

  • Erin says:

    I just made these for my wedding reception. They are AWESOME!

  • Mama_B says:

    Makes me wish I ate deviled eggs, or knew enough people who did for me to bring this to something. It’s so pretty. I Tweeted it to my followers. Maybe one of them will like it.

    Growing up we ate pickled beets that my maternal Grandmother made. I still eat them from salad bars, but not enough to buy or make my own. I prefer my beets garden fresh and roasted.

  • Kathryn says:

    This look great! I haven’t had pickled eggs since my Mom passed away 10 years ago as sadly, she rarely ever wrote her recipes down. I am going to try this some time. Thanks for sharing it with us!

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