Pickled-Beet Deviled Eggs (Mayo Free)

I am so giddy about this recipe I can hardly sit still to type this post!


Honestly, it was love at first bite. Actually, I take that back, it was love at first sight followed by a tiny bite of heaven.  The purple color gets me every time!


We served these tasty appetizers to 3 lovely couples who hired us to cook a 4 course dinner on site at the farm.  They drove all the way from Portland, stayed at the Mt. Hood Bed And Breakfast, and spent an entire evening at our house eating delicious food and drinking fabulous oregon wine. It was a total blast and we are thinking about doing farm-to-table dinners this summer at Tumbleweed Farm.  I’m really excited about the possibility of cooking farm fresh recipes a few times throughout the summer highlighting produce from our farm and beer and wine from the Hood River Valley.



Since we are just testing out the idea the 3 couples who hired us are friends of my family. It was a great learning experience and I am so happy with how things turned out. No kitchen disasters and now a few new favorite dishes!


These pickled-beet deviled eggs were a huge hit. I got the inspiration for the recipe from theKitchn. However, I switched things up a bit because I am not a mayo person so I knew I wanted to substitute with greek yogurt and fuss around with some of the spices.  I was lucky enough to have a jar of pickled beets that my mom made last summer and used the beet juice from that along with farm fresh eggs. These were a lightened up and healthy version to traditional deviled eggs and they are beautiful to boot! Do yourself a favor and whip these up for your next dinner party. Dig in!

Pickled-Beet Deviled Eggs

Appetizer & Snack

A beautiful and lightened up version of the old classic.
    15 mins.
    6 hours
  • 6 eggs (organic free range if possible)
  • 1 jar pickled beets
  • 1 cup apple cider vinegar
  • 1/3 cup sugar (organic if possible)
  • 1 TBS peppercorns
  • 1 tsp Salt

For the Filling

  • 1/4 cup full fat organic greek yogurt
  • 1/2 tsp dijon style mustard
  • 1/2 tsp white wine vinegar
  • 1/4 tsp salt
  • 2 TBS fresh minced parsley

Serves 12 halves

  1. Place the 6 eggs in a large pot covered with at least 2 inches of water. Bring to a boil. Once the water boils turn the heat off, cover the pan and set the timer for 9 minutes. After the timer goes off place the eggs under cold water and set aside.
  2. To prepare the brine pour the liquid of 1 jar of pickled beets into a large bowl or mason jar. Add the vinegar, sugar, peppercorns and salt.  Stir well. (Reserve the pickled beets for a salad or another use!)
  3. Once eggs are cool enough to handle remove the shells.
  4. Carefully place the eggs into the brine and cover. Place in the fridge for at least 6 hours or up to two days before serving. The longer they sit the deeper the purple and the stronger the pickle flavor!
  5. Once the eggs have sat in the brine long enough remove them and slice in half. Remove the yoke and place the yokes in a bowl with the yogurt, mustard, white wine vinegar, and salt. Stir well.
  6. Using a pastry bag or a plastic bag with the corner cut off pipe the yogurt mixture into the pink eggs. Sprinkle with parsley and serve!
Use this recipe as a guide. Adjust measurements and ingredients as necessary.

25 thoughts on “Pickled-Beet Deviled Eggs (Mayo Free)

  1. Dianne Gordon

    Hi Andrea! Thanks so much for your innovative and delicious recipes. I’m also a giant beetroot fan, organic vegie grower and cook and wondered if we could get that intense purple colour without using pickled beetroot? Regular beetroot cooking water is much duller – maybe it’s not possible. Any ideas?

    1. Andrea Post author

      Thanks for you comment! I think you can still do these eggs with regular beetroot juice. The color may be a little different but I don’t think by much!!! Give it a go and let me know how it works!!

    2. Shelley

      I’ve made beet deviled eggs from another recipe where you boil beets in water, then reserve the water, add black peppercorns and vinegar to a jar, and THEN the eggs. The eggs came out a beautiful deep pink color, so I think you’re good to go!

  2. Charlotte

    My favorite childhood memory was my mother’s pickled eggs! Never thought to devil them!
    They look beautiful and I can’t wait to try them!!

  3. Alyssa

    These look beautiful and I can’t wait to try! Can you buy pickled beets at the grocery store or do I need to get them at a specialty food store?

      1. Alyssa

        Great! Thank you! I definitely will and I have to tell you that I am obsessed with your blog! I’ve made the beet pizza three times in the past three weeks and I love the hippie bowl! Can’t wait to try these deviled eggs for Easter!

  4. Jasmine

    I also found this beautiful recipe on ointerest. I am very glad I did… Your entire site has drawn me in, had a quick browse at other recipes and I’m definitely going to be sharing this site with friends.

  5. Ingle

    I just stumbled upon your site, and I am so glad I did! I love deviled eggs and pickled beets, so what could be better than beet pickled deviled eggs? =) For the jar of pickled beet juice, what size jar are you using? My Grandpa pickles beets in pints, is that about the right size or would I need to drain two pints? Also, do you have a favorite beet brine? Thank you, dear!

    1. Andrea Post author

      I’m so happy you found the blog! This recipe is definitely a keeper. I just used a 12 ounce mason jar of beet juice but feel free to use more or less. This recipe definitely has room to be played with :)


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