Recipe: Devilled Beet-Pickled Eggs

Yield: 12 devilled eggs

Here’s the best of two delicious worlds: pickled eggs, stained a brilliant purple with grated beet, transformed into devilled eggs with a pickle-y filling and crunchy dill pickle chips as garnish. They can be made well ahead; add the crushed chips right before serving, so they stay crunchy.

Ingredients

• Beet-pickled eggs
• 6 eggs
• 1 cup white or apple cider vinegar
• ½ cup water
• 2 tbsp sugar
• 1 tbsp kosher salt
• 1 tbsp pickling spice
• 1 small cooked beet, coarsely grated
• Filling
• ⅓ cup mayonnaise (or to taste)
• 2 tsp grainy mustard
• A bit of grated pickled beet from the jar
• Salt and pepper, to taste
• Chopped fresh dill and/or crushed dill pickle or Rip-L chips, for garnish

Method

Put the eggs into a saucepan and add enough water to cover them by at least an inch. Bring to a boil, remove from the heat, cover and let sit for 10 minutes. Drain and run the eggs under cool water to stop them from cooking.

Meanwhile, bring the vinegar, water, sugar and salt to a simmer on the stovetop or in the microwave, stirring until the sugar dissolves. Remove from the heat and stir in the pickling spice. Peel the eggs, place them in a large jar with the grated beet and pour the brine overtop. Let the eggs sit for at least 3 hours, or refrigerate overnight. (Pickled eggs will keep in the fridge for up to a month.)

When ready to make your devilled eggs, cut the eggs in half lengthwise, popping the yolks out into a bowl. Add the mayonnaise, mustard, pickled beet, salt and pepper and mash with a fork until smooth. (Or, put the whole mixture through a potato ricer or food mill.)

Spoon into a piping bag or resealable bag, snip off one corner and pipe the filling into the egg-white halves, or fill them with a small spoon. Garnish with fresh dill and/or crushed chips right before serving.

This recipe originally appeared in the July/August 2025 issue of Western Living magazine. Subscribe now and get the print edition delivered FREE to your door.