Deviled Pickled Eggs

Rating: 3.8 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

These are very very good.

By Kathy Van Pelt

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Recipe Summary

prep:
20 mins
cook:
5 mins
additional:
3 days
total:
3 days
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Measure 1 cup beet juice from reserved juice.

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  • 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.

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; protein 6.8g; carbohydrates 20.8g; fat 9.1g; cholesterol 213.7mg; sodium 462.6mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

KATHNH
Rating: 4 stars
09/20/2014
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 egg recipe. If you plan to make deviled eggs from your pickled eggs don't pickle the eggs too long as the yolks get harder to work with. They also pick up more of the purple color making the filling pink rather than yellow. I did half plain eggs and half purple which worked out well and made a nice presentation. Next time I would try for a creamier filling by using a food processor to break down the relish and yolks a bit more. Read More
Helpful
(1)

Most helpful critical review

Bogdwell
Rating: 2 stars
03/24/2015
Did not have the flavor I expected. It was more of a standard deviled egg with a chewy vinegar outside. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
tarponqueen
Rating: 5 stars
01/19/2014
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!! Read More
Helpful
(1)
Bogdwell
Rating: 2 stars
03/24/2015
Did not have the flavor I expected. It was more of a standard deviled egg with a chewy vinegar outside. Read More
Helpful
(1)
KATHNH
Rating: 4 stars
09/20/2014
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 egg recipe. If you plan to make deviled eggs from your pickled eggs don't pickle the eggs too long as the yolks get harder to work with. They also pick up more of the purple color making the filling pink rather than yellow. I did half plain eggs and half purple which worked out well and made a nice presentation. Next time I would try for a creamier filling by using a food processor to break down the relish and yolks a bit more. Read More
Helpful
(1)
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shelteredrose
Rating: 3 stars
04/10/2018
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. Read More
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