Menu Enter a recipe name, ingredient, keyword...

Pickled Beet Deviled Eggs


Rate this recipe 0/5 (0 Votes)


  • 1 (15 oz. can sliced beets
  • 3/4 cup white vinegar
  • 1/4 cup sugar
  • 1/2 cup water
  • 3/4 tsp. salt



Step 1

Combine the sliced beets, white vinegar, sugar, water, and salt. Simmer until sugar dissolves. Let cool. Pour mixture over 8 peeled, whole hard-boiled eggs in a bowl. Refrigerate at least 8 hours or over night.
Drain and dry the eggs; cut in half lengthwise. Put yolks in a bowl and whites on a plate. Mash the yolks with 1/4 cup mayonnaise, 1/4 tsp. celery salt, 1/4 tsp. dry mustard 1/4 tsp. freshly ground pepper and 2 dashes of hot sauce (optional) or use your favorite deviled egg recipe.
Spoon or pipe yolk mixture into whites. Top with minced chives.

You'll also love

Review this recipe

Roasted Beet Salad with Goat Cheese and Pistachios W30/D: Beet Salad