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Pink striped chiogga beet
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Beet Deviled Eggs

An eye-catching appetizer!
Prep Time 25 minutes
Cook Time 25 minutes
Cooling time 2 hours
Total Time 2 hours 50 minutes
Course Appetizer
Cuisine American
Servings 12
Calories 73 kcal



  • 6 Hard boiled eggs
  • 3 Tbsp Mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Apple cider vinegar
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish


  • 2 Medium-sized beets peeled and sliced
  • 3 cups Water
  • 1 cup Apple cider vinegar
  • 1 tsp Kosher salt


  • Add the beets, water, vinegar, and salt to a pot over medium heat. Simmer for 20 to 25 minutes covered, until the beets are tender.
  • Let the beet mixture cool completely, then transfer it to a large bowl. Add the peeled eggs, making sure they're completely covered, then chill (stirring once or twice), for at least 2 hours. Chilling overnight will give a thicker pink color.
  • Remove the eggs and pat dry. Slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
  • Use a spoon (or a piping bag) to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle sliced chives and paprika on top for garnish.
Keyword Beets, Eggs

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