White Bean Deviled Eggs Pickled in Beet Juice

18 Jan

Beet Pickled Eggs

Why just color the outside shell of Easter eggs when you can paint the whole egg in vibrant beet juice! 


  • 2 large beets, trimmed
  • 1/2 cup red wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon coriander seeds
  • 1 tablespoon yellow mustard seeds
  • 2 whole cloves
  • 1 bay leaf
  • 1/4 teaspoon coarse sea salt
  • 12 hard-boiled eggs, peeled
  • 1 cup cannellini beans, drained and rinsed
  • 1 Tbsp. fresh tarragon, chopped
  • 1/4 cup mayonnaise
  • 1 Tbsp. lemon juice
  • 1 Tbsp. coarse ground mustard
  • 2 teaspoons prepared white horseradish
  • Chives


  1. Preheat oven to 400F.  Wrap beets in tinfoil and roast on a baking sheet until soft, ~45 minutes.  Cool, peel, and cut into 1 inch slices.
  2. In a saucepan, simmer vinegar, sugar, coriander, mustard, cloves, bay leaf, and sea salt for ~10 minutes.
  3. Place beets in a container and pour vinegar mixture over beets.  Allow to cool.  Cool and refrigerate overnight.
  4. Peel hard-boiled eggs, strain beet juice, and place eggs in juice until desired pink color is achieved.
  5. Cut eggs lengthwise, remove yolks and mix with remaining ingredients in a blender until smooth.  Season with salt and pepper to taste.
  6. Fill mixture into a zip-loc bag and trim end.  Pipe egg mixture into egg-white shells.  Garnish with finely diced beets and chives.
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Posted by on January 18, 2012 in Appetizers, Beans, Holiday, Uncategorized


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