Delicious Beet Pickled Deviled Eggs

We've been on a bit of a quick-pickle kick lately. Just last week we shared a recipe for a simple spring salad with pickled vegetables that was made by quick pickling the star ingredients. After that it got us thinking, what else could benefit from a vinegary spike? 

A Tangy Twist On A Classic

Hello, beet-pickled deviled eggs! Who doesn't love deviled eggs? They're a decadent little treat that are easy to make and even easier to eat. Quick beet-picking gives deviled eggs a bright magenta pop of color and a nice tangy flavor that freshens up a classic. You can use the leftover pickling liquid from the Spring Salad recipe or start new and follow the recipe we have here. 

The best part of this dish is its major instagram potential.


  • 6 hardboiled eggs
  • 1 beet sliced with a mandolin
  • 1 cup white vinegar
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1/4 cup mayonnaise
  • 1 tablespoon mustard
  • 1 tablespoon cropped fresh dill, plus more for garnish
  • salt and pepper to taste


Combine vinegar, sugar, and salt in a saucepan. Heat on high until mixture boils. Turn off heat and add beet slices. Let the beets sit 20 minutes, set aside.

Slice eggs in half longways and set aside. Scoop out yokes into a bowl. Using a fork mash the yokes, mayonnaise, mustard, and chopped dill together. Add salt and pepper to taste.

Using a spoon, scoop yoke mixture into egg cavities. Top with a sprig of dill. Enjoy!