Beet Pickled Deviled Eggs Lox-Style
These Beet Pickled Deviled Eggs Lox-Style are an easy make-ahead appetizer for all your Spring festivities, from Easter to tea parties! They are tart, tangy, creamy, and garnished just like a NY Lox Everything Bagel for the most delicious high protein snack.
Ingredients you’ll need:
- Eggs
- Pure Beet Juice
- White Vinegar
- Water
- Granulated Cane Sugar
- Heavy Cream
- Cream Cheese
- Salt & Black Pepper, to taste
- Fresh Dill
- Baby Cucumber, thinly sliced
- Smoked Salmon, thinly sliced
- Everything Bagel Seasoning
- (Optional) Capers
How to Make Beet Pickled Eggs:
- Place eggs in a large saucepan and cover with cold water. Bring the water to a boil for 1 minute, then remove from heat. Cover with a lid and let the eggs stand in the hot water for 11-13 minutes.
- Remove the eggs from the hot water into a bowl of ice cold water to peel off the shell.
- Place the peeled hard-boiled eggs in a large container.
- In the same saucepan (that’s been rinsed and wiped dry), combine the beet juice, vinegar, water, and sugar. Bring to a boil, stirring until the sugar dissolves, then pour over the eggs.
- Cover and chill for at least 4 hours to overnight. This recipe can be made 3 days in advance.
How to Store Beet Pickled Eggs:
Beet pickled eggs will keep well in an airtight glass container in the fridge up to 3 weeks.
This recipe can be made in advance up to 3 days prior to serving, and will actually taste even better as the flavors meld together!
Cook with me! ⬇️
Beet Pickled Deviled Eggs Lox-Style
PREP TIME: 15 COOK TIME: 15 TOTAL: 30
INGREDIENTS
Servings: 12+
For the Beet Pickled Eggs:
- 12 large Eggs
- 1 cup Pure Beet Juice
- ¾ cup White Vinegar
- ½ cup Water
- ½ cup Granulated Cane Sugar
For the Lox Style Deviled Eggs:
- ½ cup Heavy Cream
- 3 oz. softened Cream Cheese
- Salt & Black Pepper, to taste
- Fresh Dill
- 1 Baby Cucumber, thinly sliced
- Smoked Salmon, thinly sliced
- Everything Bagel Seasoning
- (Optional) Capers
INSTRUCTIONS
- Place eggs in a large saucepan and cover with cold water. Bring the water to a boil for 1 minute, then remove from heat. Cover with a lid and let the eggs stand in the hot water for 11-13 minutes.
- Remove the eggs from the hot water into a bowl of ice cold water to peel off the shell.
- Place the peeled hard-boiled eggs in a large container.
- In the same saucepan (that’s been rinsed and wiped dry), combine the beet juice, vinegar, water, and sugar. Bring to a boil, stirring until the sugar dissolves, then pour over the eggs.
- Cover and chill for at least 4 hours to overnight. This recipe can be made 3 days in advance.
- Slice the pickled eggs in half and use a spoon to gently scoop out the yolks into a food processor. Add the heavy cream and cream cheese. Pulse until smooth and fluffy, adding more heavy cream or milk as needed. Season with salt and black pepper to taste.
- Transfer the yolk mixture to a piping bag to pipe a generous dollop into the center of each halved pickled egg.
- Garnish with the capers, a thin slice of cucumber, smoked salmon, fresh dill, and everything bagel seasoning to enjoy!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Did you love this recipe?
I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram – tagging me @brightmomentco. It always makes my day seeing y’alls creations!
don’t miss a thing!
Follow along for more great A Bright Moment recipes.
