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Beet-Pickled Deviled Eggs


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March 12, 2013

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Rate this recipe 4/5 (5 Votes)


  • 3 cups water
  • 1 cup distilled white vinegar
  • 1 small beet, peeled and sliced
  • 1 small shallot, sliced
  • 1 teaspoon sugar
  • 1 Turkish or 1/2 California bay leaf
  • 12 hard-boiled large eggs, peeled
  • 1 teaspoon caraway seeds, toastedcooled
  • 1/3 cup mayonnaise
  • 1 tablespoon grainy mustard
  • 1 tablespoon finely chopped flat-leaf parsley
  • Eequipment: an electric coffee/spice grinder or a mortar and pestle


Servings 8
Adapted from


Step 1

Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet
is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.

Finely grind caraway seeds in grinder.

Remove eggs from beet mixture and pat dry (discard beet mixture). Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season
with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.

Cooks’ notes:

•Eggs can be marinated, chilled, in an airtight container up to 3 days.

•Eggs can be filled 2 hours ahead and chilled, loosely covered.

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