Guest Chef Wednesday! Drew’s Beet Pickled Devil Eggs

beet eggs

Want to make a sweet yet savory statement on your holiday table? These vibrant, savory, and slightly spicy deviled eggs are perfect for all sorts of gatherings and easy enough to make for snacks too. Thanks for this scrumptious addition, Drew!


1 cup apple cider vinegar, plus 3 tablespoons, divided

¼ cup granulated sugar, plus a pinch, divided

2 1/4 teaspoons kosher salt, plus a pinch, divided

3 whole cloves

1 small red beet, peeled and halved (or 1 large can, sliced)

12 hard-boiled eggs, peeled

1/2 cup mayonnaise

1/4 cup finely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish

1 teaspoon anchovy paste

1/4 teaspoon freshly ground black pepper

2 hot chiles, thinly sliced

photo source: goodfoodstories



In a medium pot, mix 1 cup apple cider vinegar, sugar, 2 teaspoons salt, cloves and water. Add the sliced beets and bring to a boil, then remove from heat and let cool slightly. Pour into a large heat-safe jar or bowl (including beet). Add eggs, stir, and refrigerate at least 3 hours (stirring occasionally) or overnight for a darker shade of pink.

photo source: mixedgreensblog


Remove eggs from liquid. Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add 1 tablespoon vinegar, mayonnaise, herbs, and anchovy paste to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

Place the chiles, remaining 2 tablespoons vinegar, the remaining pinch each of sugar and salt in a bowl and let stand 15 minutes. Drain the chiles and then sprinkle over the deviled eggs. Sprinkle with additional herbs, if desired. Serving in egg crates makes a pretty presentation.


4 Comments Add yours

  1. This sounds very good.. I love pickled beet eggs.. will have t try these!


  2. Thank you, Mary! Oh I do too! These are a must try–the pickled flavor really adds a wonderful depth of flavor. Thanks so much for commenting!!


  3. Bill says:

    I guess you could possibly try them with other deep colored vegis or fruit, orange and red peppers, strawberries, blueberries and even flowers like maybe violets

    Liked by 1 person

    1. Wonderful ideas! I like the addition of nasturtiums as garnishes as well! Thanks for stirring the creative juices as always, Bill 🙂


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