Bright, tangy, and a bit whimsical, Pink Pickled Deviled Eggs are a fun twist on a breakfast classic. Each bite is creamy and colorful, perfect for gatherings or as a charming addition to your brunch table.
Pink Pickled Deviled Eggs
Equipment
- 1 Pot for boiling eggs
- 1 bowl or jar for pickling
- 1 Knife for halving eggs
Ingredients
Pickled Eggs
- 6 large eggs
- 1 cup beet juice from cooked beets or jarred
- 0.5 cup apple cider vinegar or white vinegar
- 0.5 cup water
- 1 tablespoon sugar
- 0.5 teaspoon salt
Deviled Egg Filling
- 0.33 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon alcohol-free vanilla optional, for mild sweetness
- 0.25 teaspoon black pepper
- salt to taste
Finishing Touch
- Chives or dill for garnish
Instructions
Pickling and Boiling Eggs
- Place eggs in a pot, cover with water, bring to a boil, then simmer 10 minutes. Cool under cold water and peel shells.
- In a bowl or jar, combine beet juice, vinegar, water, sugar, and salt. Stir until sugar is dissolved.
- Place peeled eggs in the brine. Ensure they are fully submerged. Refrigerate for at least 4 hours, or overnight for deeper color.
Deviled Egg Filling and Garnish
- Halve eggs, remove yolks, and place yolks in a bowl. Mash yolks with mayonnaise, mustard, alcohol-free vanilla (if using), salt, and pepper, until smooth.
- Spoon or pipe the filling into the pink egg whites. Sprinkle with chopped chives or dill to finish.
Notes
Why You’ll Love This Pink Pickled Deviled Eggs
These eggs are not just pretty—they’re truly delicious! The pink hue from pickling is festive for spring holidays, parties, or just to make any morning feel special. Plus, the pickling process brings a zesty kick that balances the creamy yolk filling beautifully.
Pink Pickled Deviled Eggs Ingredients & Substitutions
- 6 large eggs
- 1 cup beet juice (from cooked beets or jarred)
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon alcohol-free vanilla (optional, for mild sweetness)
- 1/4 teaspoon black pepper
- Chives or dill, for garnish
You can use white vinegar if apple cider isn’t on hand. Make these dairy-free with plant-based mayo. Beets provide the beautiful color, but you can use purple cabbage for a slightly different shade.
Step-by-Step Instructions to Make Pink Pickled Deviled Eggs
1. Hard Boil the Eggs
Place eggs in a pot, cover with water, bring to a boil, then simmer 10 minutes. Cool under cold water and peel shells.
2. Prepare the Pickling Brine
In a bowl or jar, combine beet juice, vinegar, water, sugar, and salt. Stir until sugar is dissolved.
3. Pickle the Eggs
Place peeled eggs in the brine. Ensure they are fully submerged. Refrigerate for at least 4 hours, or overnight for deeper color.
4. Make the Deviled Egg Filling
Halve eggs, remove yolks, and place yolks in a bowl. Mash yolks with mayonnaise, mustard, alcohol-free vanilla (if using), salt, and pepper, until smooth.
5. Fill and Garnish
Spoon or pipe the filling into the pink egg whites. Sprinkle with chopped chives or dill to finish.
Tips for Success
- Let eggs pickle longer for bolder color.
- Chill eggs completely before slicing for clean cuts.
- Pipe filling with a bag for a neat look, or just use a spoon for a rustic finish.
Variations of Pink Pickled Deviled Eggs
- Add a dash of smoked paprika on top for extra flavor.
- Stir finely diced pickles into the yolk filling for crunch.
- Swap chives with parsley or microgreens for a fresh touch.
Serving Suggestions: What to Pair with Pink Pickled Deviled Eggs
Serve these as part of a breakfast spread alongside crusty bread, smoked salmon, and fruit salad. They also make a standout appetizer for picnics and parties with crackers and veggie sticks.
Storage & Reheating Instructions
Store prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. Avoid freezing, as the texture may change. Enjoy them cold for the best flavor and presentation.
Memories Made Around the Table
I have fond memories of making these with my family during spring. The delight of seeing the eggs turn pink never gets old, and sharing them brings lots of smiles and happy chatter around the table.
FAQs
How long can I leave eggs in the beet brine?
Up to 24 hours for a deep pink, but even 4 hours gives a lovely blush.
Can I make these ahead of time?
Yes, you can pickle eggs a day ahead and fill them just before serving for best texture.
What if I don’t have beet juice?
You can use juice from jarred beets, or simmer beets in water to create your own juice.
Final Thoughts
Pink Pickled Deviled Eggs bring a pop of color and flavor to any gathering. They’re simple, cheery, and always a crowd-pleaser. Try them for your next brunch or special celebration!