Pink Pickled Deviled Eggs

4.78 from 9 votes

Pink Pickled Deviled Eggs are a beautiful side dish or appetizer perfect for your holiday table. Hard boiled eggs are lightly pickled in beet juice and vinegar for the unique color that is sure to impress your guests!

Prep Time12

Total Time12

Keyword: beet deviled eggs, creative easter deviled eggs, pickled devil eggs, pink deviled eggs, pink pickled eggs

Servings:

Calories: 79kcal

Author: Danielle Green

Ingredients

Pickled Eggs

1 c. pickled beet juice
1 c. apple cider vinegar
12 hard boiled eggs

Deviled Eggs

1/2 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. honey
pinch of salt
2 Tbsp. chives divided

Instructions

Add the pickled beet juice, apple cider vinegar and peeled hard boiled eggs to a jar. Refrigerate for 12-20 hours.
Remove the pickled eggs from the jar and rinse lightly under cold water. Place on a paper towel.
Cut each egg in half lengthwise and remove the yolks.
In a small bowl add the egg yolks and using a fork break them into fine crumbs. Add the mayonnaise, Dijon, honey, salt and 1 Tbsp. chives. Beat the mixture until smooth.
Add the yolk mixture to a plastic bag. Snip the corner of the bag and pipe the mixture into the egg whites.
Garnish with the remaining chives. Serve immediately or store refrigerated for up to 3 days.

Notes

The longer you marinate the eggs in the beet juice and vinegar, the darker pink and more tart they will become.

Nutrition