Beet Pickled Deviled Eggs with Caramelized Shallots

All righty – Beet Pickled Deviled Eggs with Caramelized Shallots are ALL EASTER. Well, In my humble opinion they are all day everyday. I love them, and I gotta say, don’t knock it until you try it. They are so absolutely delish and my favorite way to devil an egg. Is that the term? Also, someone please help, why do they call them deviled eggs? Seems kind of weird that we serve deviled eggs on Easter. I don’t get it.

Wait for it… I just Googled it. Apparently it has something to do with their spiciness. But, this recipe isn’t spicy. It’s sweet, savory, and caramel-y. Okay, again, please don’t knock it until you try it! Deliciousness abounds.

The first time I had a beet pickled egg was at my grandma’s house on Easter. In our family, almost as important as the main course is the appetizer table or what we like to call the “pre-game.” While dinner usually consists of a ham with raisin sauce, a cheesy potato dish, seriously fluffy crescent rolls, and a honey of a ham and pea salad, the appetizer table has homemade pickles of all varieties, whole wheat stone crackers with cheesy homemade dips, and a platter of in-season veggies. That year for Easter, my grandma pickled some eggs to go along with some pickled asparagus. I ended up spoiling my appetite on those things! Seriously good and seriously worth trying.

Again, deliciousness abounds.

So, first things first, a lot of you guys on Instagram have been wondering what it takes to work with beets. My favorite way to cook beets is to roast them. I clean them, usually vigorously, as they always seem to be covered in dirt. I keep a kitchen toothbrush for occasions such as cleaning veggies. Works way better than any veggie brush I’ve used. Plus, I get them free with a teeth cleaning.

I cut off the stems and tails, place the beets in foil, and generously drizzle with olive oil. I roast them in a 400 degree oven for about 35-45 minutes depending on their size. Let rest for about 10 minutes before handling.  I do not like beet-stained fingers so I use plastic gloves when peeling. I run my fingers with gentle pressure along the beet and the skin slides right off. You can slice the skin off with a knife if you want to be extra sure.

I cook beets like this for a myriad uses such as salads, pastas, and making beet pickling juice! I did hear from someone on Instagram that they use a slow cooker! Genius and I think it will work for this recipe since we are just trying to cook the beets down to make them into a pickling mixture.

The deviled part of the egg is made with a sweet/hot mustard and it complements the beet flavor flawlessly while the caramelized shallots (with a splash of sherry) and a sprinkle of black sesame seeds bring this appetizer to the perfection level. Plus, I mean, how pretty do they look — amiright?

Beet Pickled Deviled Eggs with Caramelized Shallots

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This kicked-up recipe for Beet Pickled Deviled Eggs with Caramelized Shallots is the only way to make deviled eggs anymore.

• Author: Karlee Flores
• Prep Time: 24 hours, 20 minutes
• Cook Time: 45 minutes
• Total Time: 25 hours 5 minutes
• Yield: 24 servings 1x

Ingredients

Scale 1x2x3x

3 beets

12 eggs

1 cup white vinegar

1 cup apple cider vinegar

1 cup sugar

2 cups water

pinch of salt

1 cup mayonnaise

1 tablespoon sweet, hot mustard

1 large shallot

1 tablespoon butter

1 teaspoon sugar

1 tablespoon cooking sherry

Black sesame seeds for topping

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Instructions

Preheat the oven to 400 degrees. Clean beets and drizzle with olive oil over foil. Place on a baking sheet and bake for 35-45 minutes. Remove from oven.

Submerge eggs into boiling water for 12 minutes and then immediately place in ice water for 15 minutes. Remove one at a time and peel. Place in a medium bowl or large glass jar.

Once the beets have cooled for at least 10 minutes, peel and cut into dice-sized cubes. Place beets in a medium saucepan with white vinegar, apple cider vinegar, sugar, water, and a pinch of salt. Heat over medium/high until the mixture starts to steam. 

Pour mixture over the eggs, cover, and place in the fridge for 24 hours and up to 48. Every once in a while move the bowl a bit to re-position the eggs. 

Slice the eggs in half lengthwise and reserve the yolks in a small bowl. Add mayonnaise and sweet, hot mustard to the yolks and mix until smooth. Use an immersion blender if too lumpy. Place yolks in a piping bag and pipe into the eggs until it overflows. 

Slice the shallots thinly and place in a small frying pan over medium heat with butter and sugar stirring every half minute or so. Once the shallots have browned, add in the sherry, stir together and remove from heat. Place a bit of caramelized shallot and black sesame seeds on the top of each egg.

Keywords: beets, deviled eggs, pickled eggs, eggs