You won't want to go back to regular pickled or deviled eggs after you try this recipe.

By Renee Cherry
November 13, 2017
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Photo: Lottie Hedley

Deviled eggs and pickled eggs are both iconic, but you don't need to choose between them. Ruth Reichl, celebrity chef and former editor of Gourmet magazine, combined the two for this recipe, published in America the Great Cookbook (Weldon Owen). It features the best of both: a tangy pickled egg base and a thick mayo-yolk filling.

Not only are these a great finger food for your upcoming holiday parties, they also make a great grab-and-go snack that you can prep at the beginning of the week for a protein boost between meals. (Here are more easy snack ideas perfect for winter.)

Pink Deviled Eggs Recipe

Makes: 12 pieces


  • 6 eggs
  • 2 cans (15 oz each) pickled beets (or plain beets)
  • 1 tsp mustard
  • 1/4 cup mayonnaise
  • 1/4 tsp sea salt
  • Freshly ground pepper
  • 2 tsp Sriracha sauce
  • Fresh green herbs (dill, pea shoots, parsley, or similar)


  1. Put your eggs in a pot that will hold them in a single layer so they will cook evenly. Cover them with cold water and bring it quickly just to a boil over high heat. Cover the pot, remove from the heat, and let the eggs sit for 12 minutes.

  2. When the 12 minutes are up, chill the eggs immediately in a bowl of ice water. This will prevent the dread green circle around the outside of the yolk, which occurs because the iron in the yolk reacts with the sulfur in the white when the temperature of the egg reaches 158°F. Although perfectly harmless, it lends your deviled eggs a slightly ghoulish air.

  3. Peel the eggs and plunk them into a large glass jar. Open the cans of beets and drain them into a sieve placed over a bowl. Reserve the beets for another use. Pour the beet juice over the eggs to cover. (If there is not enough juice, add a little water.) Cover and refrigerate for 18 hours for maximum color. Don't leave them longer than this, or the beet juice will begin to color the yolks.

  4. Remove the eggs from the beet juice and discard the juice. Cut the eggs in half lengthwise and scoop out the yolks into a bowl. Add the mayonnaise, salt, a few grinds of pepper, and the Sriracha sauce and stir until well blended and smooth. (If you want your yolk mixture really airy and fluffy, blend it in a food processor.) Spoon the yolk mixture into a small plastic bag, cut off a corner, and pipe the mixture into the center of each glowing pink egg half. Top with some pretty green herbs.


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