Beet Pickled Goat Cheese Deviled Eggs

Make these Beet Pickled Goat Cheese Deviled Eggs the star of your Easter gathering! Pickle the eggs in beet juice over night then fill with a creamy goat cheese egg filling. Top off with a sprinkle of pistachios and a drizzle of honey right before serving!Β 

Beet Pickled Goat Cheese Deviled Eggs

With Easter just days away, you will want to add these Beet Pickled Goat Cheese Deviled Eggs to your menu! They are so fun and festive with their pink pickled whites, not to mention delicious with their creamy goat cheese filling! To add to the flavor and the presentation, we finish them off with a sprinkle of crushed pistachios and a drizzle of honey!

How to make Beet Pickled Eggs?

 

Want to give your deviled eggs a stunning pink hue this Easter? Pickle them in beet juice! It’s so easy to do using pre-cooked beets! I use these Love Beets pre-cooked beets and it works so well, the beet juice they are vacuum sealed in is very concentrated giving the eggs a perfect pink hue! But you can use any kind of canned beets that you can get your hands on!

Start by removing the shell from your hard boiled eggs, set aside. Add the beet juice to a large mason jar (or split between 2 smaller jars). Add salt and sugar to the beet juice, mix. Slice up 1 of the beets from the package (or can) and add it to the jar(s). Next, add the hard boiled eggs to the jar(s). Pour in equal parts vinegar and water to fill the jars so that all of the eggs are submerged. The jar(s) should be dark red in color from the beet juice. Seal the jar(s) with the lid and place in the refrigerator for 24 hour. After 24 hours, carefully remove the eggs from the jar(s) and pat dry, they will be dyed a perfect pink!

How to make the goat cheese filling

 

The goat cheese filling is so creamy and delicious and comes together in a flash! Add the egg yolks, goat cheese, a little mayo and some salt to your food processor, process on high until smooth. Transfer the filling into a small plastic bag (quart size works best), cut off one of the corners to make a small hole for the filling to pipe out of. Pipe the filling into the egg white halves.

Don’t be intimidated by the piping, all you need is a plastic bag! I didn’t use any special piping bag or tips. The filling should be really easy to pipe, if you find your filling is too soft put it in the refrigerator for a few minutes, then try again.

How to serve Beet Pickled Goat Cheese Deviled Eggs

 

The idea for these Beet Pickled Goat Cheese Deviled Eggs came from my favorite way to eat beets – in a salad with goat cheese, pistachios and honey! So, to finish them off sprinkle them with some crushed pistachios and then drizzle them with some honey. The salty pistachios add a nice finish and also some texture to each bite. The honey balances out the more bitter flavors from the goat cheese as well as the pickling.

The deviled eggs themselves hold up pretty well in the refrigerator, so you can make them hours to even 1 day in advance. But wait until right before serving to garnish them with the pistachios and honey.

Beet Pickled Goat Cheese Deviled Eggs

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Beet Pickled Goat Cheese Deviled Eggs


  • Author: Sprinkles & Sea Salt
  • Yield: 12 deviled eggs 1x
Scale

Ingredients

Beet Pickled Eggs

6 large hard-boiled eggs, shells removed

1 8.8oz package Love Beets Cooked Beets*

2 tsp salt

2 tbsp sugar

white vinegar

water

Goat Cheese Deviled Eggs

6 beet pickled eggs

2oz goat cheese

1 tbsp mayonnaise

1/2 tsp salt

honey

pistachios, crushed


Instructions

Beet Pickled Eggs

Remove beets from the package, reserve the beet juice

Add the beet juice to a large mason jar (or split it between 2 small jars)

Add the salt and sugar to the jars(s), mix

Slice up 1 of the beets and add it to the jar(s)

Add the hard-boiled eggs to the jar(s)

Fill the jar(s) with equal parts water and vinegar to fill to the top

Close the jar(s) and put in the refrigerator for 24 hours

Goat Cheese Deviled Eggs

Carefully remove the eggs from the jar, pat dry

Slice in half vertically and remove the yolk, set the whites** aside

Add the yolks to your food processor

Add the goat cheese, mayo and salt, process on high until smooth

Transfer the egg filling into a small plastic bag, cut off one of the corners of the bag to expose a small hole to use for piping the egg filling

Pipe the filling into each egg yolk half

Top with crushed pistachios and a drizzle of honey before serving


Notes

*Or 1 15oz can cooked beets

**whites should now be pickled in a pinkish/red hue

Keywords: #deviledeggs, #beetpickledeggs, #easterrecipes

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Beet Pickled Goat Cheese Deviled Eggs

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