Beet-Pickled Deviled Eggs

Name: Beet-Pickled Deviled Eggs
Total time: 40 min
Yield: 12 serving(s)
Ingredients: 4 medium beets, peeled and thinly sliced; 2 c. distilled white vinegar; Kosher salt; 12 hard-boiled eggs, peeled; 1/4 c. Greek yogurt; 2 tbsp. mayonnaise; 1 1/2 tbsp. prepared horseradish, squeezed of excess moisture; 1 tbsp. fresh lemon juice; 2 tsp. Dijon mustard; Dill fronds, for serving

Introducing your new favorite snack.

By Tina MartinezPublished: Feb 14, 2025

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mike garten

Yields:

12 serving(s)

Total Time:

40 mins

Cal/Serv:

101

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What’s better than deviled eggs? When the eggs are pickled with beets! They not only look pretty but also add a little extra tang to go with the creamy filling.

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Ingredients

4
medium beets, peeled and thinly sliced
2 cups
distilled white vinegar
Kosher salt
12
hard-boiled eggs, peeled
1/4 cup
Greek yogurt
2 Tbsp.
mayonnaise
1 1/2 Tbsp.
prepared horseradish, squeezed of excess moisture
1 Tbsp.
fresh lemon juice
2 tsp.
Dijon mustard
Dill fronds, for serving

Directions

1. Step 1In medium saucepan, combine beets, vinegar, 1 tablespoon salt, and 8 cups water; bring to a boil. Reduce heat to a simmer and cook 20 minutes. Let cool completely.
2. Step 2Remove beets and save for another use. Transfer pickling liquid to gallon-size resealable bag set in large bowl. Add eggs, squeeze air out of bag, and seal, making sure eggs are submerged. Refrigerate 1 hour.
3. Step 3Remove eggs from liquid and blot completely dry with paper towels.
4. Step 4Halve each egg lengthwise. Transfer yolks to medium bowl and mash with yogurt, mayonnaise, horseradish, lemon juice, and mustard to combine.
5. Step 5Spoon or pipe filling into egg whites. Top with dill if desired.

NUTRITIONAL INFORMATION (per serving): About 101 calories, 7.5 g fat (2 g saturated), 188 mg cholesterol, 186 mg sodium, 1 g carbohydrates, 0 g fiber, 1 g sugar (0 g added sugar), 7 g protein

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