Southern Style Beet Pickled Deviled Eggs
Add a vibrant twist to your classic appetizer lineup with these Southern Style Beet Pickled Deviled Eggs! This recipe combines the tangy, earthy sweetness of beet-infused brine with the creamy, flavorful filling every deviled egg lover craves. The eggs soak up a stunning magenta hue while marinating in a spiced beet mixture of vinegar, cloves, and bay leaf, offering both a visual wow factor and elevated flavor. The yolk filling is a Southern-inspired blend of mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish, perfectly balanced for a creamy, tangy bite. Garnished with a touch of paprika and fresh dill, these deviled eggs are ideal for Easter, potlucks, or any occasion that needs a show-stopping appetizer. Simple to prepare yet utterly impressive, these pickled deviled eggs are sure to be the talk of any table!
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Recipe Information
Ingredients
- 12 pieces Large eggs
- 1 medium-sized Beet, peeled and sliced
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 1 teaspoon Whole black peppercorns
- 3 pieces Whole cloves
- 1 piece Bay leaf
- 0.33 cup Mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Sweet pickle relish
- 1 teaspoon Paprika (for garnish)
- 1 tablespoon Fresh dill (optional, for garnish)
Instructions
Place the eggs in a single layer in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 12 minutes.
After 12 minutes, transfer the eggs to an ice bath to cool completely. Once cooled, peel the eggs and set them aside.
In a medium saucepan, combine the sliced beet, white vinegar, water, granulated sugar, salt, black peppercorns, cloves, and bay leaf. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes. Remove the brine from the heat and allow it to cool to room temperature.
Place the peeled eggs in a large glass jar or container, pour the cooled beet brine over them, making sure they are fully submerged, and cover with a lid. Refrigerate for at least 6 hours or up to 24 hours for deeper color and flavor.
Once pickled, remove the eggs from the brine and pat them dry with a paper towel. Slice each egg in half lengthwise and gently remove the yolks, placing the yolks in a medium bowl.
Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, apple cider vinegar, and sweet pickle relish to the yolks. Mix until creamy and smooth. Adjust seasoning with salt and pepper to taste.
Using a piping bag or spoon, fill each egg white half with the yolk mixture.
Sprinkle paprika over the filled eggs for garnish, and add a small sprig of fresh dill, if desired.
Serve immediately or refrigerate until ready to serve. Enjoy your Southern Style Beet Pickled Deviled Eggs!
Nutrition Facts
Calories |
125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 295 mg | 13% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 106 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
