Pickled Deviled Eggs

Pickled Deviled Eggs

Prep: 20 Mins Cooking: 15 Mins Serves:


  • 3 cups of water
  • 1 ½ cup apple cider vinegar
  • 1 small shallot
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 12 eggs, hard boiled and peeled
  • For Red Pickled Eggs – 2 Beets, peeled and cut into chucky pieces
  • For Yellow Pickled Eggs – 3 teaspoons turmeric
  • ½ cup mayonnaise
  • 2 teaspoons mustard
  • ¼ teaspoon salt
  • pinch of pepper
  • garnish of choice


  1. Boil and peel the eggs and set aside.
  2. In a medium saucepan, add the vinegar, shallots, water, sugar, and salt, stir well.
  3. For red eggs – add the beets and bring to a boil. For yellow eggs – add the turmeric and bring to a boil.
  4. Remove from heat.
  5. Place eggs in a mason jar or heat proof bowl and pour mixture over the eggs. Cover.
  6. For red eggs – refrigerate for at least 3 hours to overnight. For yellow eggs – refrigerate for at least 3 to 5 days. (The longer the eggs pickle the darker your results will be.)
  7. Remove eggs and pat dry.
  8. Slice eggs in half, remove yolks, and place yolks in a mixing bowl.
  9. Mash Yolks, add all ingredients and mix well.
  10. Fill each egg white and garnish with your favorite toppings. Ready to serve or refrigerate overnight.