Pickled Beet Deviled Eggs

One of my favorite things about Easter, or any family gathering really, is deviled eggs.  

I live in San Francisco where there are all kinds of cool deviled eggs.  I love going to a new restaurant and seeing what kind they have.  A lot of them have to a lot to do with bacon and you know how much I love bacon, these are my favorites.

I have a special deviled egg that I make my clients, which they absolutely love, and I wanted to share them with you.

First of all, hard boiled eggs are not that hard to make and make right.  You boil them for 10 minutes and they’re perfect, I promise.  Don’t forget to throw them in ice water afterward to help you peel them!  Believe me, this is a critical step.

These deviled eggs are a little different, they’re quick pickled with beets, which gives them an amazing purple/pink color.  I think the color itself makes these deviled eggs perfect for Easter.

The beets give them an earthy taste, while the pickling gives them a little sour taste.  You mix that with filling, which is creamy and sweet, and you have an explosion of flavor that is absolutely perfect for any occasion.

Pickled Beet Deviled Egg


Published 03/20/2017


  • 3 beets peeled and sliced
  • 2 cups apple cider vinegar
  • 1 cup brown sugar
  • 1tbs sage
  • 1/2 tsp oregano
  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 1 tsp dried dill
  • salt and pepper to taste
  • Bittersweet Paprika for garnish


  1. Combine beets, apple cider vinegar, brown sugar, oregano, and sage in a gallon bag
  2. Over a medium high heat, place the eggs in water that is fully covering them and about an inch above them
  3. When the water starts boiling, heat for 10 minutes
  4. Immediately place in an ice bath for about 5-10 minutes. Peel the eggs gently
  5. Put peeled eggs into pickled beets and leave for at least 2 hours and up to 1 day depending on how much pickled flavor that you want
  6. Cut in half and take the yolk and put into a bowl
  7. Mix yolks, mayo, mustard, salt, pepper, and dill. Put into a piping bag and pipe into each egg
  8. Top with paprika

These are so good that my son ate up a lot of them before I was even able to shoot!

Also, if you have ever photographed eggs, they’re super hard!  Or maybe it’s just me!