Deviled Eggs and Pickled Beets

A sophisticated appetizer combining classic deviled eggs with homemade pickled beets. The eggs are enhanced with horseradish and garnished with diced pickled beets and fresh chives for a beautiful presentation.

6 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•2 whole large beets, trimmed
•½ cup red wine vinegar
•3 tablespoons sugar
•1 tablespoon coriander seeds
•1 tablespoon yellow mustard seeds
•2 whole whole cloves
•1 whole bay leaf
•¼ teaspoon coarse sea salt plus more
•12 whole hard-boiled eggs, peeled
•¼ cup mayonnaise
•2 teaspoons prepared white horseradish
•2 tablespoons Sliced chives

Cooking Instructions

1.
Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.
55 min
2.
Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.
10 min
3.
Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.
15 min
4.
Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.
10 min

Ingredients

•2 whole large beets, trimmed

•½ cup red wine vinegar

•3 tablespoons sugar

•1 tablespoon coriander seeds

•1 tablespoon yellow mustard seeds

•2 whole whole cloves

•1 whole bay leaf

•¼ teaspoon coarse sea salt plus more

•12 whole hard-boiled eggs, peeled

•¼ cup mayonnaise

•2 teaspoons prepared white horseradish

•2 tablespoons Sliced chives

Cooking Instructions

Preheat oven to 400°F. Wrap beets in foil, crimping tightly to seal; place on a rimmed baking sheet. Roast until tender, 45-55 minutes. Let stand until cool enough to handle. Peel beets and cut into 1" slices. Transfer to a wide, shallow container.

55 min

Bring vinegar, sugar, coriander seeds, mustard seeds, cloves, bay leaf, 1/4 teaspoon sea salt, and 1/2 cup water to a simmer in a small saucepan over medium heat. Simmer for 10 minutes; pour liquid over beets. Let cool to room temperature, then cover and refrigerate overnight, turning occasionally.

10 min

Slice eggs lengthwise in half and spoon yolks into a bowl. Mash yolks with a fork, then stir in the mayonnaise. Press mixture through a strainer into a small bowl. Add 1 tablespoon strained beet-pickling juice, horseradish, and a pinch of salt. Spoon or pipe mixture into each egg white.

15 min

Finely dice enough drained pickled beets to yield about 1/2 cup (reserve any remaining beets for another use). Garnish each egg with diced beets and chives.

10 min