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These Beet-Pickled Deviled Eggs are by far the prettiest eggs I’ve ever seen, and if you love beets as much as I do, they just might be your new favorite snack.

Hard-boiled eggs are brined overnight in a simple beet and vinegar mixture, which adds delicious depth of flavor and the most beautiful, vibrant pink color! Then, the yolks are whipped up with some mayo, vinegar, and paprika for the perfect savory filling.

Beet-pickled Deviled Eggs

Makes 12 deviled eggs

Ingredients:

For the eggs:

• 6 large eggs

• 1 (16 oz) can or jar of pickled beets (including the liquid)

• 1 cup apple cider vinegar

• 1/4 cup sugar

• 1 tsp salt

For the filling:

• 3 tbsp mayonnaise

• 1 tbsp dijon mustard

• 1 tsp champagne vinegar or apple cider vinegar

• 1/4 tsp smoked paprika

• salt and pepper to taste

• Dill and minced chives for garnish

To make:

1. Hard boil the eggs and place them in an ice water bath. Peel the eggs and set aside.

2. Meanwhile, prepare the brine. To a medium bowl, add the entire can or jar of beets (with the beets and liquid), as well as the apple cider vinegar, sugar, and salt.

3. Add the eggs to the bowl. They should be completely submerged—feel free to add a splash of water if needed to cover the eggs. Cover and refrigerate overnight.

4. Before serving, slice the eggs in half and scoop the yolks into a small bowl and mash them gently with a fork. Add the mayo, mustard, vinegar, paprika, and salt and pepper to taste and stir well to combine.

5. Arrange the eggs on a platter and use a spoon (or piping bag) to add the filling to the eggs. Top each egg with a small sprig of dill and a sprinkle of minced chives. Enjoy right away.

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