Make Ahead

Beet Pickled Deviled Eggs

October  4, 2022
3 Ratings
  • Makes 12 eggs
Author Notes

A deviled egg with a colorful twist and tangy capers. —Early Morning Farm

What You'll Need
  • Deviled Eggs
  • 6 beet pickled eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 1 1/2 tablespoons chopped capers, plus 12 for garnish
  • salt and pepper to taste
  • Beet Pickled Eggs
  • 2 medium beets, thinly sliced
  • 1 cup red wine vinegar
  • 1 cup hot water from the tap
  • 3 garlic cloves, sliced
  • 3 tablespoons sugar
  • 2 teaspoons whole black peppercorns
  • 1 tablespoon salt
  • 6 peeled hardboiled eggs
  1. Pickle the eggs - Fill a quart jar with the vinegar the hot water, vinegar, garlic cloves, sugar, peppercorns, and salt. Shake until sugar is dissolved. Layer beets and eggs in the jar, and let jar cool on the counter. Refrigerate overnight.
  2. Carefully slice each egg vertically, then carefully remove the yolks. Use a fork to mash the yolks completely, then add mayonnaise and dijon. Stir until creamy then fold in capers. Season with salt and pepper to taste, then scoop filling into the eggs. Top each egg with a caper. Serve at once or chill until serving.

See what other Food52ers are saying.

  • Early Morning Farm
    Early Morning Farm
  • Joe
  • LaReine

3 Reviews

Joe April 30, 2017
This recipe ill-advisedly calls for ‘hot water from the tap’.

In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friendly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.

Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.

Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
LaReine May 4, 2015
The recipe doesn't say to start with cooked beets. Do the sliced beets actually 'cook' in the brine? The magenta eggs are beautiful!
Early M. May 5, 2015
I made these with cooked wedges of beets, and then when I was short on time I just thinly sliced the beets and used them raw. I don't feel like the extra step of cooking the beets is worth it, and everyone enjoyed the crunchy beet pickles on the side!