Southern Style Beet Pickled Deviled Eggs Recipes

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PICKLED BEET DEVILED EGGS



Pickled Beet Deviled Eggs image

Provided by Molly Yeh

Categories     appetizer

Time 4h35m

Yield 2 dozen deviled eggs

Number Of Ingredients 14

1 medium beet (7.5 ounces or 205 grams), peeled and cut in half
1/4 cup balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon whole black peppercorns
1 bay leaf
3/4 cup plus 1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper
12 hard-boiled eggs, peeled
1/3 cup mayonnaise, preferably Kewpie
2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped pistachios
Baby arugula, for garnish
Crumbled goat cheese, for garnish

Steps:

  • Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
  • Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

BEET PICKLED EGGS



Beet Pickled Eggs image

Pickling eggs using a beet mixture allows you to create a fun presentation using all-natural ingredients. Beet Pickled Eggs can instantly add a pop of color to a salad or elevate your deviled eggs for any occasion. Lightly cracking the shells of the egg before soaking them in the beet mixture will allow you to create a marbled appearance. If you want to achieve a light marbled look, you'll want to remove the eggs from the beet mixture after 2 hours, but if you want the eggs to have a deeper beet flavor and color, allow them to soak in the mixture for the full 24 hours. Pickling eggs in a beet mixture not only adds a fun element for presentation but creates a different flavor from traditional pickled eggs.Before you begin the beet picking process, you'll want to make sure you have the perfect hard-cooked eggs. We recommend simmering for 10 minutes so the yolk is cooked all the way through, but not over done.

Provided by Southern Living Editors

Time 2h50m

Yield Makes 6 eggs

Number Of Ingredients 8

3 medium-size fresh beets, peeled and thinly sliced
2 1/2 cups water
1 cup apple cider vinegar
1/3 cup sugar
1/4 cup table salt
1/4 cup thinly sliced red onion
1 teaspoon dried crushed red pepper
6 large hard-cooked eggs

Steps:

  • Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.

SOUTHERN-STYLE BEET PICKLED DEVILED EGGS



Southern-Style Beet Pickled Deviled Eggs image

Make and share this Southern-Style Beet Pickled Deviled Eggs recipe from Food.com.

Provided by Froggus.

Categories     Vegetable

Time 17h20m

Yield 24 serving(s)

Number Of Ingredients 13

1 dozen egg, hard boiled and peeled
1 cup apple cider vinegar
15 ounces sliced beets, from a can
1/2 cup brown sugar
1 tablespoon peppercorn
1 teaspoon kosher salt
sliced raw onion, to taste
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon butter
1/8 teaspoon white pepper
1/8 teaspoon Old Bay Seasoning
basil, fresh, chopped (for garnish)

Steps:

  • Drain beets and reserve juice. Set beets aside.
  • Combine vinegar, beet juice, brown sugar, peppercorns, and salt in a sauce pan and boil until sugar is dissolved. Remove from heat and cool.
  • Layer eggs, beets, and onion in a jar large enough to fit (with room for the brine), and fill the jar with the cooled brine.
  • Soak eggs for at least 16 hours, up to 20 (suggested: 17 hours,).
  • After brining, remove the eggs and cut in half. Scoop out the yolks into a medium-large bowl.
  • Remove a few slices of onion from the jar, and finely chop/mince (if desired).
  • With a stand or hand mixer, whip together the egg yolks, mayo, butter, onion, and seasonings; make sure to taste and adjust seasoning to preference. Mix in minced onion, if using.
  • Pipe the yolk mixture into the pinked whites.
  • Top with chopped fresh basil,.

Nutrition Facts : Calories 83.4, Fat 4.3, SaturatedFat 1.2, Cholesterol 84.4, Sodium 163.3, Carbohydrate 8, Fiber 0.5, Sugar 6.3, Protein 3.2

BEET DEVILED EGGS



Beet Deviled Eggs image

Provided by Katie Lee Biegel

Categories     appetizer

Time 6h40m

Yield 12 servings

Number Of Ingredients 9

One 14.5-ounce can pickled sliced beets
1/2 cup apple cider vinegar
1 tablespoon brown sugar
6 large eggs
1/4 cup mayonnaise
2 teaspoons Dijon mustard
Pinch of kosher salt
Pinch of freshly ground black pepper
Minced chives, for garnish

Steps:

  • Pour the brine of the pickled beets into a small saucepan (reserve the beets). Add the apple cider vinegar and brown sugar. Bring to a low boil and stir until the sugar dissolves. Let cool completely.
  • Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes; drain. When the eggs are cool enough to handle, remove the shells.
  • Place the eggs in a small bowl or a jar. Pour the cooled beet brine mixture over the eggs. Cover and refrigerate for at least 6 hours and up to 24 hours. The longer the eggs are in the brine, the deeper the shade of pink they will be.
  • Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayo, mustard, salt, pepper and one of the pickled beet slices. Process until well blended and smooth. Taste for seasoning. If you want a deeper pink, add another beet to the mixture and process (reserve the remaining beets for another use).
  • Transfer the mixture to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with minced fresh chives. Cover loosely and chill until ready to serve.

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Make and share this Beet-Pickled Deviled Eggs recipe from Food.com.

Provided by ohgal

Categories     Very Low Carbs

Time 3h25m

Yield 24 halves, 8 serving(s)

Number Of Ingredients 11

3 cups water
1 cup distilled white vinegar
1 small beet, peeled and sliced
1 small shallot, sliced
1 teaspoon sugar
1 bay leaf
12 large eggs, hard-boiled and peeled
1 teaspoon caraway seed, toasted and cooled
1/3 cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon flat leaf parsley, finely chopped

Steps:

  • Equipment: an electric coffee/spice grinder or a mortar and pestle.
  • Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
  • Finely grind caraway seeds in grinder.
  • Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
  • Cooks' notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
  • •Eggs can be filled 2 hours ahead and chilled, loosely covered.

Nutrition Facts : Calories 158.8, Fat 10.5, SaturatedFat 2.8, Cholesterol 281.5, Sodium 205.9, Carbohydrate 4.5, Fiber 0.3, Sugar 2, Protein 9.8

DEVILED PICKLED EGGS



Deviled Pickled Eggs image

These are very very good.

Provided by Kathy Van Pelt

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time P3DT25m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can sliced beets, drained with liquid reserved
1 cup white sugar
¾ cup distilled white vinegar
10 whole cloves
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 bay leaves
12 hard-boiled eggs, peeled
¼ cup mayonnaise
1 teaspoon sweet pickle relish
1 teaspoon prepared yellow mustard

Steps:

  • Measure 1 cup beet juice from reserved juice.
  • Combine 1 cup beet juice, sugar, vinegar, cloves, salt, pepper, and bay leaves in a saucepan; bring to a boil. Reduce heat and simmer until sugar is dissolved, about 5 minutes.
  • Place beets and eggs into a large bowl. Pour beet juice mixture over beets and eggs. Refrigerate for 3 days. Drain and discard pickling liquid.
  • Cut each egg in half lengthwise and scoop yolks into a bowl. Mix mayonnaise, relish, and mustard into egg yolks until smooth. Spoon egg yolk filling back into each egg white. Serve beets and eggs on a platter.

Nutrition Facts : Calories 190.5 calories, Carbohydrate 20.8 g, Cholesterol 213.7 mg, Fat 9.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 462.6 mg, Sugar 19.4 g

BEET-PICKLED DEVILED EGGS



Beet-Pickled Deviled Eggs image

Provided by Ian Knauer

Categories     Egg     Christmas     Easter     Thanksgiving     Kid-Friendly     Small Plates

Yield Makes 24

Number Of Ingredients 10

1 cup apple cider vinegar, plus 3 tablespoons, divided
1 tablespoon granulated sugar, plus a pinch, divided
2 1/4 teaspoons kosher salt, plus a pinch, divided
1 small red beet, peeled and halved
12 hard-boiled eggs, peeled
1/2 cup mayonnaise
1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
1 teaspoon anchovy paste
1/4 teaspoon freshly ground black pepper
2 hot chiles, thinly sliced

Steps:

  • In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water. Add the beet and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
  • Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
  • Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles, then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serve.

DEVILED EGGS AND PICKLED BEETS



Deviled Eggs and Pickled Beets image

You'll want to pickle the beets a day ahead.

Provided by Bon Appétit Test Kitchen

Categories     Egg     Cocktail Party     Vegetarian     Beet     Party     Potluck     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 12

2 large beets, trimmed
1/2 cup red wine vinegar
3 tablespoons sugar
1 tablespoon coriander seeds
1 tablespoon yellow mustard seeds
2 whole cloves
1 bay leaf
1/4 teaspoon coarse sea salt plus more
12 hard-boiled eggs, peeled
1/4 cup mayonnaise
2 teaspoons prepared white horseradish
Sliced chives

Steps:

  • Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
  • Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
  • Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
  • Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

BEET-PICKLED EGGS



Beet-Pickled Eggs image

Hard-boiled eggs pickled in the juice of beets offer an unexpected pop of color and flavor. These are great in your favorite deviled egg recipe, too!

Provided by By Paula Jones

Categories     Appetizer

Time 5h15m

Yield 4

Number Of Ingredients 5

4 hard-cooked eggs, peeled
1 can (15 oz) sliced beets
1/4 cup sugar
1/2 cup apple cider vinegar
3 to 4 whole cloves

Steps:

  • In pint-size glass jar, place peeled eggs. (A wide-mouth jar works the best.)
  • Into 2-quart saucepan, drain liquid from can of beets. (Reserve beets for another use or discard.) Add sugar, vinegar and cloves. Heat over medium-high heat, stirring to dissolve sugar, until mixture comes to a boil. Remove from heat.
  • Carefully pour hot liquid over eggs. Cool completely, about 1 hour.
  • Cover jar tightly with lid. Refrigerate at least 4 hours before serving.

Nutrition Facts : ServingSize 1 Serving

SOUTHERN DEVILED EGGS



Southern Deviled Eggs image

A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Provided by Joy

Categories     Appetizers and Snacks     100+ Deviled Egg Recipes

Time 25m

Yield 8

Number Of Ingredients 10

8 hard-cooked eggs, peeled and sliced in half lengthwise
2 tablespoons mayonnaise
1 teaspoon prepared yellow mustard
1 teaspoon spicy brown mustard
1 pinch ground black pepper
⅛ teaspoon distilled white vinegar
⅛ teaspoon white sugar
¼ teaspoon sweetened condensed milk, or more to taste
¼ teaspoon paprika for garnish
16 slices black olives

Steps:

  • Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise, yellow mustard, spicy brown mustard, black pepper, white vinegar, sugar, and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

Nutrition Facts : Calories 107 calories, Carbohydrate 1.2 g, Cholesterol 213.4 mg, Fat 8.4 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.1 g, Sodium 114.8 mg, Sugar 0.8 g

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