These easy Easter appetizer Beet Pickled Deviled Eggs are a stunning spring recipe with vibrant color, tangy flavor, and a creamy, classic deviled egg filling. Perfect for Easter brunch, holiday entertaining, or make-ahead appetizers, this simple recipe is a fresh twist on traditional deviled eggs that’s guaranteed to impress.

How do you make perfect hard-boiled eggs?

Place eggs in a pot, cover with water, bring to a boil, then turn off heat and let sit 10–12 minutes before transferring to an ice bath.

How do you peel eggs easily?

Use slightly older eggs and place them in an ice bath immediately after cooking—this helps the shells come off cleanly.

Why are my deviled eggs hard to peel?

Very fresh eggs tend to stick to the shell. Let them sit in the fridge for a few days before boiling.

What makes deviled eggs creamy?

A mix of egg yolks + mayonnaise + a little mustard creates that classic smooth filling.

How far in advance can you make deviled eggs?

You can boil eggs up to 2 days ahead and store them in the fridge. Fill them the day of or a few hours before serving.

How do you pipe the filling neatly?

Use a piping bag or a zip-top bag with the corner cut off for a clean, professional look.

Why do my yolks look green?

They’re overcooked—reduce cooking time and cool quickly in an ice bath.

Cook with me!

Beet Pickled Deviled Eggs

5 from 1 vote

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Prep Time20

Cook Time14

Resting time4

Total Time4 34

Ingredients

½ cup Water
1/3 cup Granulated Cane Sugar
1 cup Pure Beet Juice
¾ cup White Vinegar
8-10 large Eggs
1/2 container Alouette Parmesan & Basil Soft Spreadable Cheese
¼ cup Heavy Whipping Cream
¼ cup Fresh Basil finely chopped
2 tbsp. Fresh Dill finely chopped
Crushed Black Pepper for serving

Instructions

Place the eggs in a saucepan with COLD water. Place over medium high heat and bring the water to a boil. Turn the heat OFF then cover with the saucepan lid to cook 11-13 minutes. Transfer the eggs with a slotted spoon to a bowl filled with COLD water and ice cubes to stop the cooking process. Let cool down for at least 5 minutes.
In the meantime, add the water and sugar to a separate saucepan over medium heat. Stir until sugar is dissolved, about 1 minute. Let cool to room temperature, then add to a large airtight jar. Add the beet juice and vinegar to the jar, as well. Stir to combine.
Peel the eggs, then place in the beet juice mixture. Cover with the jar lid to place in the fridge for at least 4 hours to overnight.
Slice the eggs in half lengthwise, then gently pop out the yolks into the bowl of a stand mixer using spoon.
Add the Alouette Parmesan & Basil Soft Spreadable Cheese, heavy whipping cream, as well as the freshly chopped basil and dil. Beat on HIGH until light and airy. Transfer to a piping bag with a ½” star tip.
Pipe a generous amount of the filling into the centers of each halved egg.
Top with extra fresh dill and crushed black pepper to serve.

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

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