Name: Pickled Deviled Eggs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 Cup Beet Juice (From Canned Beets or Squeezed from Cooked, Shredded Beets); 1 Cup White Vinegar; ½ Cup White Granulated Sugar; 1 Teaspoon Salt; 4 Whole Cloves; 6 Large Eggs; ½ Teaspoon Dry Mustard; ¼ Teaspoon Salt; 2 Teaspoons Sweet Pickle Relish (Well Drained); 2 to 3 Tablespoons Mayonnaise; 2 Teaspoons Finely Cut Chives for Garnish

Pickled Deviled Eggs are pretty in pink. Just one easy extra step with pickled beet juice and add beautiful rosy colors to your deviled eggs!

Deviled eggs are an all-time favorite for my family. But do you ever wonder how you could make them a little more special?

How about soaking the egg in a naturally pink-colored brine that will color the outside of the egg and give it a slightly sweet pickled flavor?

Pink tinted eggs filled with deviled yolks and sprinkled with chopped fresh green chives on a white plate.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

These beet juice tinted deviled eggs are just the thing to brighten a platter of deviled eggs.

About this Recipe

Pickling the egg after it is cooked, but before cutting and stuffing them is so very easy!

Just place the cooked, cooled, and peeled eggs in a glass container, like an oversized mason jar, and cover them with the beet-tinted pickling liquid. Make sure the eggs are fully submerged and not too crowded.

If an egg is tightly next to another, the lovely pickling solution will not tint the eggs where they are touching. I also found that putting a ramekin, bowl, small glass, or plate on top of the eggs in the pickling liquid helps keep them submerged.

After a bath in the pink pickling solution, the eggs are halved, and the yolks are removed. The deviled egg filling from the yolks is then made simply with mayo, sweet pickled relish, and seasonings. It is the dry mustard that makes these eggs devilishly good!

You can use a piping bag with a large star tip to fill the pink-tinted whites with the deviled egg filling. This method is very quick and makes the deviled eggs look a little fancy.

You can also use a teaspoon, which also works really well. With the sprinkling of a few finely cut chives, your Pickled Deviled Eggs will look just as beautiful!

So, let's cook!

Ingredient Notes

Here's what you need:

Pink Pickling Liquid:

Beet Juice - From canned beets or squeezed from cooked and shredded beets.
White Vinegar - White vinegar makes an excellent pickling liquid and adds no color to the solution, so it remains a pretty pink color.
White Granulated Sugar - White sugar makes a pickling solution that is sweet and sour.
Salt - Salt is an essential ingredient for pickling. For consistent results, I prefer to use plain iodized salt.
Whole Cloves - Just a few whole cloves make this pickling liquid aromatic and taste extra special.

Deviled Eggs:

Large Eggs - This recipe is balanced for large eggs. If you use smaller eggs or larger eggs you will have to adjust the recipe quantities for the deviled filling of the eggs.
Dry Mustard - Coleman’s is my favorite brand for dry mustard. Do not substitute prepared mustard.
Salt - Just simple table salt is needed.
Sweet Pickle Relish - A small amount of sweet pickle relish makes the filling of the eggs a little sweet to balance the heat of the dry mustard.
Mayonnaise - I actually prefer Miracle Whip, but you can use any brand of mayonnaise.
Fresh Chives - (Optional) Fresh chives make a beautiful garnish.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Make the Pink Pickling Liquid. In a medium saucepan, mix together the beet juice, white vinegar, sugar, salt, and whole cloves. Bring to a simmer, stirring occasionally. When the sugar is dissolved, turn off the heat and allow the liquid to cool.

Cook the Eggs. Place eggs in a large saucepan, cover with cold water, and bring to a full boil over medium-high heat. Turn off the heat and cover the pan with a lid. Let the eggs sit in hot water for 10 minutes. Drain eggs and rinse well with cold water. Cover eggs with cold water and allow eggs to cool for about 15 minutes. Peel the eggs.

Pickle the Eggs. Place whole, peeled, eggs in a glass jar or bowl. Pour the pickling solution over the eggs. If the eggs float, add a plate or ramekin to the container to weigh down the eggs into the pickling solution. Cover tightly and for refrigerate up to 24 hours.

Pink-colored hard-cooked eggs are cut in half and the yolk is removed.

Prepare Eggs for Filling. Drain the eggs and rinse them well. Cut the eggs in half lengthwise and remove yolks.

Make the Filling. Place the yolks in a small bowl. Mash the yolks with a fork and add the dry mustard, salt, and pickle relish. Add 2 tablespoons of mayonnaise and mix well. Continue to add mayonnaise one teaspoon at a time, until the mixture is moist but still stiff. Taste and adjust seasoning as needed.

Fill the Eggs. Use a spoon or pipe the filling into each halved egg. Plate eggs and garnish with cut chives.

My Top Tips

♡ The liquid from canned beets will have a lighter color than liquid squeezed from cooked shredded beets.

♡ Pickled flavor increases and a deeper pink color occurs the longer the eggs are in the pickling solution. (The eggs in the picture were pickled for 12 hours.)

♡ If the eggs roll to their sides on a flat plate, remove a very narrow slice of egg white from the bottom of each egg.

Substitutions & Variations

Dry Mustard. Dry mustard is the spice that “devils” these eggs. If you find it too strong for your taste, reduce the ½ teaspoon to ¼ teaspoon. Prepared Dijon mustard can also be substituted for dry mustard. Add ¼ teaspoons at a time until the taste is to your liking.
Omit the Relish. These deviled eggs will still be delicious without the sweet pickle relish.

More "Pickled" Recipes You'll Love

♡ Did you love these Pickled Deviled Eggs? Please leave a star rating and a comment below!