These Instant Pot Beet Pickled Deviled Eggs are a fun and colorful appetizer with their gorgeous pink color.
Pink Deviled Eggs came up in Ruth Reichl's substack newsletter. I was surprised by how pretty they looked and how easy they were. Just buy a couple of jars of pickled beets, and give the deviled eggs a soak!
The only gotcha with this recipe is that you have to plan ahead. The eggs need to soak in the pickled beet brine for 12 to 24 hours, so I can't make them the day of a party like I usually do. I'm willing to make a plan because these eggs are so striking.
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Ingredients
- 6 large eggs
- Liquid from 32 ounces of pickled beets (plus water if needed)
- ⅛ teaspoon fine sea salt (a pinch)
- ⅛ teaspoon fresh ground black pepper
- 2 tablespoons Prepared Horseradish (or more to taste)
- 1 teaspoon Dijon mustard
- 4 tablespoons mayonnaise
- Minced chives (Optional Garnish)
How to make Instant Pot Beet Pickled Deviled Eggs
Hard boil the eggs (Instant Pot 5-5-5 eggs)
Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes ("Manual" or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs).
Beet Pickle the Eggs
Peel the hard-boiled eggs. Put them in a bowl and pour in the pickled beet liquid. (I add a few of the beets to the bowl, too). If the pickling liquid doesn't cover the eggs, add water until the eggs are covered. Move the bowl to the refrigerator and refrigerate for at least 12 hours and up to 24 hours.
Separate the yolks and mash the filling
Slice the pickled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled, then sprinkle with a pinch of salt. Add the prepared horseradish, dijon mustard, and mayonnaise to the bowl. Stir and mash with the fork until thoroughly combined and most of the lumps of egg are gone. At this point, the egg whites and filling can be covered and refrigerated for up to a day.
Pipe the filling into the eggs, garnish, and serve
Scoop the deviled egg filling into a quart-sized zip-top bag and squeeze the filling down into one corner. Twist from the top of the bag to force all the filling down, then snip off ¼ inch of that corner of the bag. Put the point of the bag into one of the egg holes and squeeze from the top to pipe the filling out until the hole in the egg is heaping and full. Repeat until all the egg white halves are filled. (Any leftover filling is a chef's treat.) Sprinkle the eggs with paprika, and top each with a chopped chive. Serve and enjoy!
How long should I beet pickle deviled eggs?
Let the hard-boiled eggs soak in the beet pickle brine for 12 to 24 hours. The difference between 12 hours and 24 hours was subtle, but the 24 hour eggs were darker. I don't go past 24 hours because I don't want the egg to pickle all the way through. I like the look of a pink ring around the egg with a white interior. (You can pickle them for up to 7 days if you want pink all the way through to the yolk.)
Substitutions
- Pickle Relish: I like the extra kick of horseradish in these deviled eggs, but if you want a sweeter flavor, replace the horseradish with sweet pickle relish.
Frequently Asked Questions
Why use the pressure cooker to hard boil eggs?
Because it's quick, reliable, and makes eggs easy to peel. I use the 5-5-5 method: 5 minutes at high pressure, 5 minutes natural release, and 5 minutes in an ice bath or under cold running water to stop the eggs from overcooking. For more details, see my Instant Pot Hard Boiled Eggs recipe.
How long are beet-pickled deviled eggs good for?
Deviled eggs are good for 3 to 4 days in the refrigerator. If you leave the eggs whole, they will last up to 7 days in the refrigerator.
Making deviled eggs ahead of time
You have to boil and brine the eggs a day ahead to give them time to soak in the pink beet juice. But I always make the deviled eggs ahead of time if I'm taking them to a party or potluck. I slice the eggs, make the filling, and store them separately. (Sliced eggs sealed in a gallon zip-top bag and the filling in a quart zip-top bag.) They will keep in the refrigerator for 3 to 4 days. Then, when it's time to serve, I snip the corner off the filling bag and start making the deviled eggs.
Scaling: Can I double this recipe? What about cutting it in half?
Yes, this recipe scales up or down easily - the cooking time is the same, no matter how many eggs you make. I will always hard-boil a dozen eggs, then make two different types of deviled eggs, like my Instant Pot Deviled Eggs with Potato Chips, Instant Pot Bacon Deviled Eggs, or Instant Pot Guacamole Deviled Eggs. (You can see my entire list of deviled egg recipes here.)
Beets are messy
Why do my fingers look like a crime scene? Beet juice will stain everything, so be as careful as you can.
Print
Instant Pot Beet Pickled Deviled Eggs
- Total Time: 12 hours 20 minutes
- Yield: 12 deviled eggs 1x
Description
Instant Pot Beet Pickled Deviled Eggs are a fun and colorful appetizer with their gorgeous pink color.
Ingredients
- 6 large eggs
- Liquid from 32 ounces of pickled beets (plus water if needed)
- ⅛ teaspoon fine sea salt (a pinch)
- ⅛ teaspoon fresh ground black pepper
- 2 tablespoons Prepared Horseradish (or more to taste)
- 1 teaspoon Dijon mustard
- 4 tablespoons mayonnaise
- Minced chives (Optional Garnish)
Instructions
- Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or other pressure cooker. Put a vegetable steaming basket in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes ("Manual" or Pressure Cook mode on the Instant Pot.). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs).
- Beet Pickle the Eggs: Peel the hard-boiled eggs. Put them in a bowl and pour in the pickled beet liquid. (I add a few of the beets to the bowl, too). If the pickling liquid doesn't cover the eggs, add water until the eggs are covered. Move the bowl to the refrigerator and refrigerate for at least 12 hours and up to 24 hours.
- Separate the yolks and mash the filling: Slice the pickled eggs in half lengthwise, and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled, then sprinkle with a pinch of salt. Add the prepared horseradish, dijon mustard, and mayonnaise to the bowl. Stir and mash with the fork until thoroughly combined and most of the lumps of egg are gone. At this point, the egg whites and filling can be covered and refrigerated for up to a day.
- Pipe the filling into the eggs, garnish, and serve: Scoop the deviled egg filling into a quart-sized zip-top bag and squeeze the filling down into one corner. Twist from the top of the bag to force all the filling down, then snip off ¼ inch of that corner of the bag. Put the point of the bag into one of the egg holes and squeeze from the top to pipe the filling out until the hole in the egg is heaping and full. Repeat until all the egg white halves are filled. (Any leftover filling is a chef's treat.) Sprinkle the eggs with paprika, and top each with a chopped chive. Serve and enjoy!
- Prep Time: 12 hours
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
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Mike Vrobel says
Try them, you'll love them!