Deviled Eggs and Pickled Beets
Deviled Eggs and Pickled Beets is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 400°F.
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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 perfectionPreheat oven to 400°F.
Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet.
Roast until tender, 45-55 minutes.
Let stand until cool enough to handle.
Peel beets and cut into 1" slices.
Transfer to a wide, shallow container.
Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat.
Simmer for 10 minutes; pour liquid over beets.
Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
Slice eggs lengthwise in half and spoon yolks into a bowl.
Mash yolks with a fork, then stir in the mayonnaise.
Press mixture through a strainer into a small bowl.
Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt.
Spoon or pipe mixture into each egg white.
Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use).
Garnish each egg with diced beets and chives.
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.