Beet Pickled Deviled Eggs

These Beet Pickled Deviled Eggs combine two of my favorite recipes that I need at any gathering or picnic. The pickled eggs leave a tangy flavor and vibrant color that deviled eggs were always missing.

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Below is the printable recipe card, if you would like a more detailed description of this recipe and FAQ, scroll down. ENJOY!

Beet Pickled Deviled Eggs

Beet Pickled Deviled Eggs combine two lovely picnic recipes. Deviled eggs are enhanced by pickled eggs tangy flavor and vibrant fuchsia color.

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Ingredients

  

• 1 Dozen Pickled Eggs
• 1/4 Cup Mayonnaise preferably homemade
• 1/4 Cup Full Fat Yogurt
• 1 tbsp Dijon Mustard
• 2 tsp. Lemon Juice
• 1/2 tsp. Salt
• 1/4 tsp. Freshly Ground Black Pepper
• Smoked Paprika
• Chives chopped

Instructions

 

• Cut eggs in half length-wise and carefully remove yolks, place in a food processor or bowl. Place egg whites on an egg dish or other serving platter.
• Pulse the egg yolks a few times in the food processor. Then add mayo, yogurt, mustard, lemon juice, salt and pepper. Pulse until smooth. If the mixture is too thick, add 1-2 tablespoons of water until you have the right consistency. Taste test your mixture.
• Next, add the mixture to a piping bag; use the piping bag to divide the filling evenly among all of the egg whites. Garnish with smoked paprika and chopped chives. Serve immediately or store in the fridge until you’re ready to serve.
• Bon Appétite!

Notes

• If you don’t have a food processor, add the egg yolks and other ingredients to a bowl and mash with a fork. 
• If you don’t have a piping bag, you can use a ziploc bag with a small slit in the corner of the bag. Otherwise, you can spoon the mixture evenly into each egg white. 
• You can easily use this recipe to make a traditional deviled, leaving out the pickled eggs. 

Equipment you may need:

• Cutting Board
• Knife
• Food Processor – Optional
• Piping Bag– Optional

Ingredients you need:

• A Dozen Pickled Eggs
• 1/4 Cup Mayonnaise, preferably homemade
• 1/4 Cup Full Fat Yogurt
• 1 TBSP Dijon Mustard
• 2 tsp. Lemon Juice
• 1/2 tsp. Salt, preferably good quality salt like this one
• 1/4 tsp. Freshly Ground Black Pepper
• Smoked Paprika
• Chives, chopped

How to make Beet Pickled Deviled Eggs

Step One: Cut Eggs & Remove Yolks

Cut eggs in half lengthwise and place on a plate or deviled egg platter. Carefully remove yolks, and place them in a food processor or bowl.

Step Two: Combine Filling Ingredients

Pulse the egg yolks a few times in the food processor. Then add mayo, yogurt, mustard, lemon juice salt and pepper. Pulse until smooth. If the mixture is too thick, a 1-2 tablespoons of water until you have the right consistency. Taste test your mixture. Add extra yolks to thicken the mixture.

Step 3: Fill A Piping Bag & Fill The Egg Whites

Next, add the mixture to a piping bag; use the piping bag to divide the filling evenly among the egg whites. Garnish with smoked paprika and chopped chives. Serve immediately or store in the fridge until you’re ready to serve.

Bon Appétite!

Frequently Asked Questions:

How to fix runny deviled egg filling?

The best way to fix runny deviled egg filling is to add more yolks to thicken it. I like to make more hard-boiled eggs than I need, leaving me extra egg yolks to add to the filling if it needs to be thickened.

I couldn’t be more excited that you have joined me today and hope you love this recipe. I’d love to hear your thoughts in the comment below. For a full list of recipes that coincide with this one, they are linked below.

• Pickled Beets
• Pickled Eggs
• Homemade Mayo
• Instant Pot Hard-Boiled Eggs

All the love,

Chelsea Rose