Welcome all the colors of spring into your kitchen (and your mouth!) with these gorgeous Beet Pickled Devilled Eggs. Though they look fancy, this recipe is surprisingly simple.
Hard-boiled eggs are soaked in a simple beet and vinegar marinade for about an hour, just long enough to pick up the vibrant red color on the outside. Slice them in half afterwards, and the soaking has tinted the outer pat of the beet, leaving the inside pure white and stunning in contrast. Mix the yolks into a simple deviled egg whip, then pipe into the center of each egg for this beautiful appetizer. It’s a perfect dish for your kitchen table.
If you’re worried about the idea of a “pickled egg,” you’ll be surprised by the mild flavor of this recipe. The beet marinade leaves just a small amount of slightly sweet vinegar flavor. For the most part, these eggs will taste just like your usual devilled eggs…only with so much more color!