Pickled Beet Devilled Eggs


  • Prep Time20 mins
  • Total Time20 mins
  • Makes4 to 6 servings
*PLUS pickling time
Pickled Beet Devilled Eggs

Produced by Chantal Braganza and Sun Ngo, Photography by Christie Vuong, Prop Styling by Catherine Doherty, Food Styling by Eshun Mott.

Pickling eggs requires thinking ahead, but crossing some prep off your list a few days before a party is a good thing! The finished result is a tangy spin on a classic that balances the richness of a traditional devilled egg. What’s more, beets bring a stunning colour to the party that will put everyone in a festive mood. 


  • 3 small cooked and peeled beets, about 100 g

  • 1 garlic clove, smashed

  • 1/2 tsp mustard seeds

  • 1/2 tsp whole black peppercorns

  • 6 hard-boiled eggs, peeled

  • 1/2 small onion, thinly sliced

  • 3/4 cup apple cider vinegar

  • 2 tsp granulated sugar

  • 1 tsp salt

  • 6 tbsp mayonnaise

  • fresh dill sprigs, to garnish (optional)


  • Cut beets into wedges. Place garlic, mustard seeds and peppercorns in a 750-mL jar. Layer beets, eggs and onion slices into jar.

  • Combine vinegar with sugar, salt and 1⁄4 cup water in a small saucepan set over medium-high. Bring to a boil, stirring to dissolve sugar and salt. Pour into jar, ensuring eggs are completely submerged. Seal jar and refrigerate at least 3 days or up to 1 month.

  • Remove pickled eggs from brine and halve lengthwise. Carefully remove yolks and place them in a fine-mesh sieve set over a bowl. Use a spatula to force yolks through sieve. Stir mayo into yolks until smooth.

  • Scrape yolk mixture into a pastry bag fitted with a large star tip. Pipe a rosette of filling into each egg’s cavity. (Or spoon filling into egg.) Garnish each egg with a small wedge of pickled beet and a sprig of dill. Season with pepper. Refrigerate until ready to serve, up to 8 hrs.

Kitchen tip

Not enough brine to cover the eggs? Top up with water as needed.

Kitchen tip

Line a platter with radicchio or purple kale leaves and nestle in eggs to stop them from slipping around.

This recipe from Camilla Wynne is part of a holiday potluck feast from the Chatelaine Cross-Canada Test Kitchen. Get the full menu.

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