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Deviled Pickled Eggs

Rated as 3.8 out of 5 Stars

"These are very very good."
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3 d 25 m servings 191
Original recipe yields 12 servings


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  1. Measure 1 cup beet juice from reserved juice.
  2. 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.
  3. 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.
  4. 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.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

Per Serving: 191 calories; 9.1 20.8 6.8 214 463 Full nutrition

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Read all reviews 4
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Did not have the flavor I expected. It was more of a standard deviled egg, with a chewy vinegar outside.

Great idea, and they look so pretty! The eggs were too sweet for my taste, and I don't care for the clove and bay leaf in the pickling marinade, but you could make this with any beet-pickled eg...

I love eggs pickled in beet juice and also deviled eggs. I never thought of combining them. This sounds so good. I have the eggs on now to give this recipe a try. Hope I can wait the three days!!

These are pretty...Unfortunately any time you pickle an egg in vinegar, it makes the outside white chewy and tuff. I wish there was a happy medium, because I like my eggs tender.