Beet-Pickled Deviled Eggs
Beet-Pickled Deviled Eggs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. In a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a medium pot, mix 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water.
Add the beet and bring to a boil, then remove from heat and let cool slightly.
Pour into a large heat-safe jar or bowl (including beet).
Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.
Remove eggs from liquid.
Halve eggs (reserving the whites) and gently transfer the yolks to a bowl.
Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks.
Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.
Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes.
Drain the chiles, then sprinkle over the deviled eggs.
Sprinkle with additional herbs, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.