These Pink Pickled Deviled Eggs are both beautiful and delicious. The hint of tang from pickling brings a colorful twist to a classic appetizer, making them perfect for brunch or a cheerful start to any gathering.
Pink Pickled Deviled Eggs
Equipment
- 1 Saucepan
- 1 Jar or bowl for pickling
- 1 Knife for slicing
- 1 Spoon or piping bag for filling
Ingredients
- 6 large eggs
- 1 cup beet juice from canned or roasted beets
- 0.5 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 0.5 teaspoon alcohol-free vanilla optional
- 0.25 teaspoon smoked paprika
- freshly ground black pepper to taste
- chives or dill for garnish
Instructions
- Place eggs in a pan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Cool under cold running water, then peel.
- In a jar or bowl, combine beet juice, apple cider vinegar, sugar, and salt. Stir well. Submerge peeled eggs in the mixture. Cover and refrigerate for 4-12 hours, until the whites are beautifully pink.
- Remove eggs from the pickling liquid. Slice in half and gently remove yolks. Mash yolks with mayonnaise, mustard, alcohol-free vanilla (if using), smoked paprika, salt, and black pepper until smooth.
- Spoon or pipe the yolk mixture back into the pink egg whites. Sprinkle with extra smoked paprika and garnish with fresh chives or dill.
Notes
Nutrition
Why You’ll Love This Pink Pickled Deviled Eggs
With their vibrant pink hue and creamy, zesty filling, these eggs are always a conversation starter at the table. They’re easy to make ahead for brunch, potlucks, or even a pretty picnic platter.
Pink Pickled Deviled Eggs Ingredients & Substitutions
- 6 large eggs
- 1 cup beet juice (from canned or roasted beets)
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon alcohol-free vanilla (optional for subtle sweetness)
- 1/4 teaspoon smoked paprika
- Freshly ground black pepper, to taste
- Chives or dill, for garnish
Feel free to swap chives for dill or even parsley for a different finish. If you like a bit of heat, add a dash of hot sauce to the yolks.
Step-by-Step Instructions to Make Pink Pickled Deviled Eggs
Step 1: Hard-Boil the Eggs
Place eggs in a pan, cover with water, and bring to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Cool under cold running water, then peel.
Step 2: Pickle the Eggs
In a jar or bowl, combine beet juice, apple cider vinegar, sugar, and salt. Stir well. Submerge peeled eggs in the mixture. Cover and refrigerate for 4-12 hours, until the whites are beautifully pink.
Step 3: Prepare the Filling
Remove eggs from the pickling liquid. Slice in half and gently remove yolks. Mash yolks with mayonnaise, mustard, alcohol-free vanilla (if using), smoked paprika, salt, and black pepper until smooth.
Step 4: Fill the Eggs
Spoon or pipe the yolk mixture back into the pink egg whites. Sprinkle with extra smoked paprika and garnish with fresh chives or dill.
Tips for Success
- For even coloring, roll the eggs occasionally while pickling.
- Don’t over-pickle: 6 hours gives a lovely color without strong tang.
- Use a piping bag for a prettier finish.
Variations of Pink Pickled Deviled Eggs
- Add minced pickles or capers for extra tang in the filling.
- Top with a sliver of smoked salmon or turkey bacon for a savory touch.
- Try a little curry powder mixed into the yolks for a fun twist.
Serving Suggestions: What to Pair with Pink Pickled Deviled Eggs
- Serve alongside a fresh arugula salad for a light brunch.
- Pair with toasted sourdough and smoked fish for a more substantial spread.
- Add to a colorful appetizer platter with olives, veggies, and dips.
Storage & Reheating Instructions
Store assembled deviled eggs in an airtight container in the fridge for up to 2 days. Do not freeze. If making ahead, keep whites and yolk filling separate and fill eggs just before serving for best freshness.
Memories Made Around the Table
These eggs always spark smiles at springtime brunches and family gatherings. They bring a cheerful pop of color to my childhood memories and brighten today’s table just as beautifully.
FAQs
- Can I use regular vinegar instead of apple cider vinegar?
You can use white vinegar, though apple cider vinegar gives a gentler flavor and lovely aroma. - How long can I pickle the eggs?
Between 4 and 12 hours works best. Longer pickling makes the eggs tangier and deeper in color. - Is beet juice necessary?
Beet juice creates the pink color, but you could try purple carrot or hibiscus tea for a fun variation.
Final Thoughts
Pink Pickled Deviled Eggs are a delightful way to bring color and flavor to your table. Easy, fun, and always memorable, they’re sure to be a hit at your next meal.