Beet Pickled Deviled Eggs
a snack / dip / spread recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
Elevate your appetizer game with these stunning Beet Pickled Deviled Eggs—a vibrant twist on a classic! Sweet, tangy beet-pickled whites are paired with a creamy, horseradish filling, and finished with fleur de sel and dill. Perfect for entertaining, these eye-catching bites are as delicious as they are gorgeous!
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 8 H 30 M
TOTAL | 9 H
12 SERVINGS
- Hard-boil the eggs. Place the eggs in a pot and cover them with cold water by at least 1 inch. Bring the water to a boil over medium-high heat. Once boiling, immediately remove from heat, cover with a lid, and let sit for 11 minutes. Transfer the eggs to a bowl of ice water to cool completely, then peel.
- Prepare the pickling brine. In a small saucepan, combine the diced beet and water. Simmer over medium heat for 15 minutes, or until the beets are tender. Add the white wine vinegar, brown sugar, salt, coriander, mustard seeds, allspice, cloves, and bay leaf. Cook for 1 more minute, stirring until the sugar dissolves. Remove from heat and let cool to room temperature.
- Pickle the eggs. Pour the cooled brine into a jar or container. Add the peeled eggs, ensuring they are fully submerged. Cover and refrigerate for 8 hours. (Leaving them longer than 8 hours can turn the entire egg pink instead of just the outer ring.)
- Make the filling. Remove the eggs from the brine and slice them in half lengthwise. Gently scoop out the yolks into a mixing bowl. Add the mayonnaise, Dijon mustard, horseradish, lemon juice, paprika, and salt. Mash and mix with a fork until smooth. Adjust seasoning to taste.
- Assemble the deviled eggs. Spoon or pipe the yolk mixture back into the egg white halves. Garnish with a sprinkle of fleur de sel and chopped fresh dill before serving.
Deviled eggs are best eaten within 1-2 days. Store in an airtight container in the refrigerator.
The pickling brine can hold up to 8 eggs, so consider making a few extra. If you do, you can add an additional yolk to the filling for a richer texture.
The strength of prepared horseradish can vary widely by brand. Start with the recommended amount, then adjust to taste. For the best flavor, choose a refrigerated horseradish with minimal added ingredients.
whole
A versatile spice with a bright citrusy flavor. Coriander seed is found in dishes from many cultures: Tex-Mex, Indian, Middle Eastern, etc. Whole seeds are also found in pickling spices.
0.18 oz - PORTION$0.50
1 oz - REFILL$4
4 oz - REFILL$13
whole
The smooth round berries of dried allspice are warm and pungent in aroma. As its name suggests allspice is redolent of a mix of spices including clove, cinnamon, nutmeg and juniper.
0.14 oz - PORTION$0.50
1.2 oz - JAR$5
1.2 oz - REFILL$4
5 oz - REFILL$13
whole
One of the strongest spices, clove is pungent and sweet. An essential component of garam masala.
0.11 oz - PORTION$0.50
1.1 oz - JAR$5
1.1 oz - REFILL$4
6 oz - REFILL$14
laurel
whole, various sizes
Bay leaves impart a unique, aromatic flavor profile with woody, slightly floral notes, ideal for enriching soups, stews, and sauces in diverse cuisines.
sweet
powder
This colorful spice is a main ingredient in much of Hungarian cuisine. It is often added to sautéed onions at the start of dishes.
0.35 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
gourmet sea salt
flakes
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
0.35 oz - PORTION$0.50
3 oz - JAR$7
3 oz - REFILL$6
16 oz - REFILL$29
