Beet Pickled Avocado Deviled Eggs

I might have a new obsession with pickling things. Please refer to these pickled red onions if you’re not sure what I’m talking about. Pickling is… kinda fun.

So after I made this delicious beet dip, I had all this extra pretty water from boiling the beets so I decided well hey. What if I make some pretty boiled pickled beet eggs. I’ve seen this technique around various corners of the interwebs and I cannot get over how gorgeous the eggs turn out!

Basically, you let hard boiled eggs sit in beet juice and forget about it for a day or two. The longer they sit, the more infused with beet color they get. I personally love just the edge ombre because it’s just so delicate and beautiful.

But, we’re taking it one step further because not only are we beet infusing it, we’re pickling them so they have this fun tart/tangy taste.

We’re also switching up the center by adding some creamy avocado to give it a bit of a different vibe. You guys, these Beet Pickled Avocado Deviled Eggs are so fun. They make for a great appetizer for Easter, baby shower, bridal shower, or really any party. I mean, how can you not SMILE when you see these?!

So here’s how you make these fun Beet Pickled Avocado Deviled Eggs! I can’t wait for you guys to try them for yourself, I know you’ll love them!!

First, hard boil your eggs. I made mine in my new Instant pot and I am obsessed with how perfectly they turn out. Quick breakdown on how you can hard boil your eggs below! If you just can’t be bothered with hard boiling your own eggs, I’ve seen hard boiled sold in grocery stores which is kinda cool.

Hard boil your eggs on the stovetop: Place your eggs in a pot filled with water. Bring the water to a boil and then remove from heat. Once the water comes down to room temperature, transfer the eggs to an ice bath (a bowl of water filled with ice) and allow them to soak until you’re ready to use them (or store in the fridge until you’re ready to use them).

Hard boil your eggs in your Instant Pot: Place your eggs on top of the rack in your instant pot. Pour one cup of water into the bottom. Press the egg button and once the lid is on (and valve sealed) it will take about 5 minutes for the pot to come up to temperature. Once it is at temperature, it will begin a 5 minute countdown. Once the countdown is done, you can release the valve to let the steam out (may be hot so use a dish towel to push  the valve off to the side). When all the steam is released (another 5 minutes or so), use tongs to transfer the eggs to an ice bath (a bowl of water filled with ice) and allow them to soak until you’re ready to use them (or store in the fridge until you’re ready to use them).

Place the beet juice, apple cider vinegar, coconut sugar, salt and pepper in a large bowl or container with a lid. Whisk everything together. Peel the shell off the hard boiled eggs and place them in the bowl too. Cover and place in your fridge for 12 – 48 hours. I soaked mine for about 24 hours.

Remove the eggs from the bowl and discard the liquid. Rinse the eggs and cut in half lengthwise. Remove the yolks and rinse again to gently clean the yolks out from the center.

Place three egg yolks in your food processor with 1/2 avocado, avocado oil, mayo, and mustard. Process until smooth, taking breaks to scrape down the sides and get everything combined.

Transfer the avocado mixture to a plastic baggie and cut off one corner. Plate the egg halves on your serving platter. Squeeze the avocado mixture into the center of each egg. Sprinkle with fresh ground pepper and garnish with mint, dill, cilantro, chives, whatever your prefer.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Beet Pickled Avocado Deviled Eggs

I am in LOVE with these Beet Pickled Avocado Deviled Eggs! They’re such a fun combo of tangy and creamy! They make for a perfect party appetizer, guaranteed to bring the smiles!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Prep: 24 hoursCook: 10 minTotal: 24 hours 10 min

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Servings: 12 1x

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Ingredients

• 6 eggs
• 2 cups beet juice (or 2 cups water with 2 tablespoons beet powder mixed in)
• 1 cup apple cider vinegar
• 1/3 cup coconut sugar
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper
• 1/2 ripe avocado
• 2 tablespoons avocado oil
• 1 tablespoon mayonnaise
• 1/2 teaspoon dijon mustard
• fresh ground pepper
• fresh herbs (I used mint)

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Instructions

1. First, hard boil your eggs. See two ways to do it below!
2. Place the beet juice, apple cider vinegar, coconut sugar, salt and pepper in a large bowl or container with a lid.
3. Whisk everything together.
4. Peel the shell off the hard boiled eggs and place them in the bowl too.
5. Cover and place in your fridge for 12 – 48 hours. I soaked mine for about 24 hours.
6. Remove the eggs from the bowl and discard the liquid.
7. Rinse the eggs and cut in half lengthwise.
8. Remove the yolks and rinse again to gently clean the yolks out from the center.
9. Place three of the cooked egg yolks in your food processor with 1/2 avocado, avocado oil, mayo, and mustard.
10. Process until smooth, taking breaks to scrape down the sides and get everything combined.
11. Transfer the avocado mixture to a plastic baggie and cut off one corner.
12. Plate the egg halves on your serving platter.
13. Squeeze the avocado mixture into the center of each egg.
14. Sprinkle with fresh ground pepper and garnish with mint, dill, cilantro, chives, whatever your prefer.

Tips

Hard boil your eggs on the stovetop: Place your eggs in a pot filled with water. Bring the water to a boil and then remove from heat. Once the water comes down to room temperature, transfer the eggs to an ice bath (a bowl of water filled with ice) and allow them to soak until you’re ready to use them (or store in the fridge until you’re ready to use them).

Hard boil your eggs in your Instant Pot: Place your eggs on top of the rack in your instant pot. Pour one cup of water into the bottom. Press the egg button and once the lid is on (and valve sealed) it will take about 5 minutes for the pot to come up to temperature. Once it is at temperature, it will begin a 5 minute countdown. Once the countdown is done, you can release the valve to let the steam out (may be hot so use a dish towel to push it off to the side). When all the steam is released (another 5 minutes or so), use tongs to transfer the eggs to an ice bath (a bowl of water filled with ice) and allow them to soak until you’re ready to use them (or store in the fridge until you’re ready to use them).

© The Toasted Pine Nut

Enjoy!! xo