| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 30 min |
| Yield: | 2 dozen deviled eggs |
Ingredients
- 1 medium beet (7.5 ounces or 205 grams), peeled and cut in half
- 1/4 cup balsamic vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon whole black peppercorns
- 1 bay leaf
- 3/4 cup plus 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
- 12 hard-boiled eggs, peeled
- 1/3 cup mayonnaise, preferably Kewpie
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped pistachios
- Baby arugula, for garnish
- Crumbled goat cheese, for garnish
Instructions
- Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
- Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 64 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 3 g |
| Cholesterol | 76 mg |
| Sodium | 93 mg |
Reviews
Awesome take on this local (PA Dutch) recipe! I’ve been making a basic version of these for years, love the stepped up version!
Thank you so much for the inspiration. I have been eating pickled eggs for fifty years because of my PA Dutch upbringing, so I used that recipe. The idea of deviling them too, another time-honored tradition, was brilliant!!! Our family loves them!!! Happy New Year!
I was so disappointed in the results. The whites of the eggs became like rubber as they sat in the pickling liquid overnight.they turned brown and not purple. I wasted a dozen eggs the only reason I gave it two stars, was because the filling was good.
My beets gave the eggs a brownish purple color (not pretty). I didn’t see the episode so maybe I missed something. My family didn’t care for the hardness the whites took on during the overnight brimming. The taste was not the pickled taste I’m use to. Maybe a purchased jar of pickled beets would work better? The yolks stayed their pretty yellow and the filling was good.
Nobody cared for the arugula. The nuts and cheese was good for the adults but not the kids. They wanted “regular” deviled eggs.
Nobody cared for the arugula. The nuts and cheese was good for the adults but not the kids. They wanted “regular” deviled eggs.
Wonderful recipe! It’s changed the way I make my deviled eggs!
So fun to make! It’s a fun thing to serve to guests.
Made this for a family party and they were a huge hit! Will definitely make again. A great way to change things up
I think it’s great a wonderful recipe
Pickled Red Beet Eggs are an old PA Dutch tradition. Have never used for deviled eggs, but am definitely going to make these. Great idea Molly.