Go Back
Beet Pickled Eggs sitting on a deviled egg plate garnished with pickled red onions and fresh chives.

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.
5 from 1 vote
Print Recipe Pin Recipe

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.