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Beet Pickled Goat Cheese Deviled Eggs

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



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


Goat Cheese Deviled Eggs

6 beet pickled eggs

2oz goat cheese

1 tbsp mayonnaise

1/2 tsp salt


pistachios, crushed


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


*Or 1 15oz can cooked beets

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

Keywords: #deviledeggs, #beetpickledeggs, #easterrecipes