Deviled Pickled Red Beet Eggs – Two fabulous recipes come together in this tangy, sweet, and creamy appetizer that has some fascinating connections to ancient history!
Today’s recipe is a combination of a couple of my husband’s favorite things. That is pickled red beet eggs + deviled eggs.
I actually made him this recipe back in February for Valentine’s Day. Really, what’s more romantic than an eggy kiss..? I normally buy him a big box of chocolates from a local chocolatier, but he was “off sugar” at the time. Good thing these pretty pink eggs really won his heart in the end.
Fast forward a couple of months, I’ve decided to put them up on the blog. Truthfully, this recipe says “Easter” more than it says romantic gift.
These deviled pickled red beet eggs are rich and creamy like other deviled eggs, plus some extra sweetness, tang, and spice. Then there’s that awesome reddish-pink color! Who knew deviled eggs could be improved upon?
Out of curiosity I found an article on the History Channel’s website about Easter Foods, from Lamb to Eggs. Of particular interest to me was the egg. Apparently, Mesopotamian Christians first adopted eggs as an Easter food. They would dye them bright red, representing the blood of Christ.
I just want to say, when I first made this recipe, I didn’t intend for it to be associated with anyone’s blood or any ancient traditions. But as it turns out, it’s a great piece of history to share with my family. It ties our modern traditions back to ancient and meaningful roots. Perhaps deviled pickled red beet eggs will need to become a tasty yearly tradition on my Easter table!
Pickled Red Beet Eggs (make 3 days in advance)
- 1 2 qt glass mason jar
- 2 15 oz cans whole beets
- 3/4 C sweet onion, thinly sliced
- 12 hard-boiled large eggs, peeled
- 1 C sugar
- 1 C water
- 1 C cider vinegar
- 1 cinnamon stick
- 6 whole cloves
- 6 black peppercorns
- 4 whole allspice berries
- 1 bay leaf
- 1/2 tsp salt
Deviled Pickled Red Beet Eggs
- 1 dozen pickled red beet eggs
- 1/4 C mayonnaise
- 2 Tbsp butter, salted
- 1 Tbsp yellow mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 Tbsp sweet relish
- chopped pickled onion for garnish
- Cook the eggs with these easy-peel instructions. In a large pot bring 1 inch of water to a boil. Once the water is boiling, reduce the heat to medium-low. Place the eggs into a steaming basket, and then into the pot so that they are not touching the water in the pot, and cover. Steam for 13 minutes. Next, place the eggs into an ice bath and cool for 15 minutes. Tap the eggs on your kitchen counter and easily peel. Discard the shells.
- Drain the beets, reserving 1 C of the juice.
- Place the beets at the bottom of the mason jar. Next, layer the cooked, peeled eggs on top of the beets.
- In a small sauce pan combine the sugar, water, cider vinegar, cinnamon stick, cloves, peppercorns, allspice berries, bay leaf and the 1 C of reserved beet juice. Bring to a boil and then remove from the heat. Place the onions in the hot liquid and allow it to cool for 15 minutes. Pour the partially-cooled liquid through a strainer, separating out the spices, into the jar with the beets and eggs.
- Bring to room temperature and then place in the refrigerator. Refrigerate for at least 72 hours before serving.
- Prepare the pickled eggs 3 days in advance.
- Slice the eggs in half and scoop the yellows into a food processor.
- Add the butter, mayonnaise, yellow mustard, salt, and pepper to the food processor. Pulse until well-combined and fluffy. Remove the blade from the food processor bowl and stir in the sweet relish.
- Fill the eggs with the yolk mixture. Drain and chop some of the pickled onions for the pickling juice. Garnish the eggs with chopped chives and pickled onions.