Beet Pickled Deviled Eggs

Oct 31

Now that you’ve got your cocktail all picked out for tonight’s Halloween festivities, let’s talk nibbles! Specifically, the oddest looking beet pickled deviled eggs. When on a recent trip to Atlanta for business, myself and a few other bloggers were chatting about how amazing deviled eggs are. Do you realize – everybody loves deviled eggs! (Ok, ok, maybe not if you’re vegan. But still.) I personally love deviled eggs because they’re so easy to make, you can switch up the flavor in a million different ways, and they always disappear at parties in a flash. Today’s recipe mixes up the classic with the same amazing beet color and flavor of this morning’s cocktail recipe, resulting in a festive little snack everyone will love. Yum!

Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs

  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, peeled and sliced
  • 1 small garlic clove, sliced
  • 1 teaspoon sugar
  • 1 bay leaf
  • 12 hard-boiled large eggs, peeled
  • 1 teaspoon worchester sauce
  • 1/3 cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon capers
  • 1/2 teaspoon salt
  • Paprika for finishing
  • Olives (sliced so you have 24 slices)

Bring water, vinegar, beet, garlic, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 1 hour. Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mix together in food processor or mash with a fork the yolks with mayonnaise, mustard, worschtser, and capers. Season with salt and pepper, then divide among egg whites. You can use a piping bag or a ziplock like I did. Top with olives to make “eyeball” looking eggs. Sprinkle lightly with paprika. Enjoy! You can also do this a few hours ahead of time before serving.

[Recipe + styling by Gray Harper Event Maker and Samantha Huba | Photos and cocktail recipe by Jade + Matthew Take Pictures.]

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