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Deviled eggs and pickled beets


from bon appetite

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Rate this recipe 4.5/5 (2 Votes)


  • 2 large beets, trimmed
  • 1/2 cupred wine vinegar
  • 3 tablespoonssugar
  • 1 tablespooncoriander seeds
  • 1 tablespoonyellow mustard seeds
  • 2 whole cloves
  • 1 bay leaf
  • 1/4 teaspooncoarse sea salt plus more
  • 12 hard-boiled eggs, peeled
  • 1/4 cupmayonnaise
  • 2 teaspoonsprepared white horseradish
  • Sliced chives



Step 1

Preheat oven to 400°. 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 tsp. 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 Tbsp. strained beet-pickling juice, horse- radish, 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.

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