Pickled Deviled Eggs

Make these gorgeous purple Pickled Deviled Eggs ahead of time for easy holiday entertaining – perfect for Easter brunch! Mix and match your toppings! The possibilities are endless – shrimp, chives, smoked salmon, crabmeat, capers, diced red bell pepper, Italian parsley, cucumber, fresh dill, etc.

Pickled Deviled Eggs

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

No-mess Method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.



  • 12 hard-boiled eggs
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped fresh dill or chives


  • 1 (16 ounce) jar beets
  • 1 cup water
  • 1 cup white vinegar

Toppers (optional)

  • Crabmeat and fresh dill
  • Small cooked shrimp and chives
  • Smoked salmon, capers and chives
  • Diced red bell peppers and Italian parsley
  • Steamed asparagus tips


  1. Cut eggs lengthwise in half. Remove yolks to medium bowl.
  2. Reserve 20 white halves. Finely chop remaining 4 white halves.
  3. Mash yolks with fork.
  4. Add finely chopped whites, mayonnaise, sour cream, mustard, lemon juice, salt and pepper; mix well.
  5. Add dill; mix well. Cover and refrigerate.
  6. Drain beets, reserving juice (about 2/3 cup). Set beets aside for another use.
  7. Combine beet juice, water and vinegar.
  8. Arrange egg whites cut side down in shallow container. POUR beet mixture over eggs. Cover tightly.
  9. Refrigerate at least several hours or overnight, turning occasionally.
  10. Remove purple egg whites from beet mixture, pat dry with paper towels.
  11. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Garnish with toppers, as desired.

Prep: 20 min | Yield: 20 appetizers

Weekly Specials from The Prepared Pantry