Beet-Pickled Deviled Eggs

From the kitchen of Carly

Tangy beet brine turns hard-boiled eggs a blushing pink while infusing them with subtle earthiness. The yolks get spiked with anchovy and fresh herbs, then piped back into those gorgeous whites for a stunning appetizer that tastes as elegant as it looks.

Beet-Pickled Deviled Eggs

Beets and eggs are a natural pair, but pickling the eggs directly transforms them into something showstopping, their whites stained dusty pink while the yolks become the vehicle for a silky, herb-forward filling spiked with anchovy. The payoff is a deviled egg that looks unexpected and tastes grown-up, vinegary edge cutting through richness without apology.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupapple cider vinegar, plus 3 tablespoons, divided
  • 1 tbspgranulated sugar, plus a pinch, divided
  • 2 1/4 tspkosher salt, plus a pinch, divided
  • 1 smallred beet, peeled and halved
  • 12hard-boiled eggs, peeled
  • 1/2 cupmayonnaise
  • 1/4 cupfinely chopped fresh herbs, such as basil, tarragon, chives, plus more for garnish
  • 1 tspanchovy paste
  • 1/4 tspfreshly ground black pepper
  • 2hot chiles
  • 1thinly sliced

Instructions

  1. Combine 1 cup apple cider vinegar, 1 tablespoon sugar, 2 teaspoons salt, and 3 cups water in a medium pot. Drop in the beet and bring everything to a boil, then pull the pot off the heat and let it cool slightly. Transfer the liquid and beet into a large heat-safe jar or bowl, nestle the eggs in, give it a stir, and refrigerate for at least 3 hours, stirring occasionally, or overnight if you want a deeper shade of pink.

  2. Lift the eggs out of the brine and slice them in half. Ease the yolks into a bowl, keeping the whites intact and set aside. Into the yolks, add 1 tablespoon apple cider vinegar, the mayonnaise, herbs, and anchovy paste. Season with 1/4 teaspoon each salt and pepper, mix until smooth, then spoon or pipe the filling back into the whites.

  3. Toss the sliced chiles into a small bowl with the remaining 2 tablespoons vinegar and a pinch each of sugar and salt. Let them sit for 15 minutes to quick-pickle, then drain and scatter over the filled eggs. Finish with a handful of extra herbs and serve.

Tips from the kitchen

  • Stir the eggs occasionally while they pickle so the beet dye hits evenly, but be gentle to avoid cracking the shells. The longer they sit (overnight is worth it), the deeper the color and more pronounced the vinegar flavor.
  • Don't skip the anchovy paste. A full teaspoon seems bold until you taste it, then you'll wonder how you ever made deviled eggs without it. It dissolves into the filling and adds umami, not fish flavor.
  • The hot chiles are meant to be spicy and sour at once. If you can't find fresh ones, jarred hot peppers work, or skip them if heat isn't your thing and just garnish with more herbs instead.

Variations

  • Dill and smoked trout: Skip the anchovy and swap in finely shredded smoked trout, use dill as your herb, and finish with capers instead of hot chiles.
  • Horseradish kick: Add a teaspoon of prepared horseradish to the yolk mixture and omit the chiles for a sharp, earthy edge that pairs beautifully with the pickled beet.
  • Beet greens pesto: If you have beet greens on hand, make a quick pesto with them, garlic, nuts, and olive oil, then fold it into the filling instead of chopped herbs for a deeper, more complex taste.
  • Caraway and mustard: Trade the herbs for a teaspoon of whole caraway seeds, add a teaspoon of Dijon mustard to the filling, and use the spiced chiles as written for a rye bread vibe.

Make ahead and storage

Keep finished deviled eggs in an airtight container in the fridge for up to 2 days. Don't freeze. If the filling dries out, a thin coat of mayo on top keeps them moist.