Pickled Beet Deviled Eggs

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  • Level: Easy
  • Total: 4 hr 35 min (includes chilling time)
  • Active: 30 min
  • Yield: 2 dozen deviled eggs
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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 


  1. 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.
  2. 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.