Pink Pickled Devilled Eggs

March 29th, 2024


The long Easter weekend ahead is an excellent time to get creative in the kitchen. Bake something a little more elaborate, try a new recipe, do some preserving, and of course, make sure there is chocolate involved. Today I share a fun recipe, not exactly your typical Easter recipe but since eggs are the hero it still fits with those Easter vibes. 

If you are after more traditional Easter baking I have included a list of recipes below. I have shared quite a few Easter-time recipes over the years and also included links to some shared elsewhere. I hope you find some inspiration for the weekend ahead.

Wishing you safe travels if you are heading away, or an easeful staycation if you are staying local. Long weekends are the perfect time for board games, puzzles, catching up on the garden, and cosy meals. And with this cold snap, it could even be the first indoor fire of the season.

More Easter Recipes on Homegrown Kitchen + Beyond

Pink Pickled Devilled Eggs + Pickled Beetroot

In keeping with the egg theme for Easter here is something a little different. Devilled eggs, pickled first with beetroot slices to result in a delightful pink colour and added flavour. The key is not to pickle the eggs for too long so they are still soft, but long enough that the colour can do its magic - 12 -18 hours is about right. You will either need a can of sliced beetroot or some pre-cooked beetroot (something I tend to have in my fridge because I love beetroot). The bonus with this recipe is that once the eggs are used there are still pickled beetroot slices to enjoy in the coming weeks. 
Servings 6
Prep Time 20 minutes
Cook Time 10 minutes
Pickling time 12 hours


Pink Pickled Eggs

  • 6 eggs (size 7)
  • 450 g can sliced beetroot, or about 300g cooked beetroot plus the cooking liquid
  • ¾ cup (180ml) beetroot cooking liquid
  • ¾ cup (180ml) white wine vinegar or apple cider vinegar
  • 1 tbsp sugar
  • 1 tsp salt

Devilled Eggs

  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ½ tsp paprika + extra for sprinkling
  • small handful chopped chives (or parsley) + extra for garnish
  • salt and cracked pepper to taste


  • Place the eggs in a saucepan, cover with cold water and bring to a boil. Simmer gently for 6 minutes, then drain and immediately cover with cold water. Once the eggs are cooled, remove the shells.
  • Drain the beetroot, retaining the liquid. Slice the beetroot if needed and pack it into the base of a 1-litre jar. Add the peeled eggs.
  • In a jug, combine ¾ cup of the beetroot liquid with the vinegar, sugar and salt and stir well until dissolved.
  • Pour the pickling liquid into the jar, seal and refrigerate overnight. Use the pickled eggs within 12-18 hours (for best colour and texture), and consume the pickled beetroot within 3 weeks.
  • To make pink devilled eggs. Halve the pickled eggs and scoop the yolk into a small bowl. Add the mayonnaise, mustard, paprika and chives to the yolks and mash until smooth. Season to taste, then spoon (or pipe) the filling into the egg white halves.
  • Arrange on a serving plate and garnish with pinches of paprika and extra chopped chives. Serve within a few hours of preparation.

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