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How to Make the Most Beautiful Pickled Beet & Avocado Deviled Eggs
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California knows a thing or two about stunning produce, and our vibrant, homegrown beets are no exception. But did you know you can use these beauties to create a stunning appetizer that’s as delicious as it is eye-catching? Enter our Pickled Beet & Avocado Deviled Egg – a California twist on a classic party favorite.
What are Deviled Eggs?
For those new to the deviled egg world, this delightful appetizer features hard-boiled eggs that are shelled, halved, and filled with a creamy, flavorful mixture. The “devil” part of the name likely comes from the spicy mustard traditionally used in the filling, although these days, variations with and without mustard abound.
California Sunshine on a Plate
Our recipe takes the classic deviled egg to a whole new level by incorporating California’s finest: pickled beets and creamy avocado.
By brining the eggs in our homemade pickled beet juice, the egg whites transform into a vibrant shade of magenta right in front of your eyes.
This brilliant hue is then complemented by the pale green of the mashed avocado in the filling, creating a truly stunning presentation.
California’s avocado season stretches from March to September. So there’s plenty of time to whip up a batch of these beauties for your next get-together.
Click here to learn more about avocados from California.
Ready to Dye (Your Eggs) with Excitement?
Here’s a quick guide on how to use our pickled beet juice to create these dazzling deviled eggs:
Perfect Your Hard-Boiled Eggs: There are two main methods for achieving hard-boiled perfection:
- Stovetop Method: Place your eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from heat and cover. Let the eggs sit for about 10-12 minutes. Drain and rinse under cold water to stop the cooking process.
- Instant Pot Method: Add 1 cup of water to your Instant Pot and place the eggs on the trivet. Cook on high pressure for 5 minutes, then let the pressure release naturally for 5 minutes before doing a quick release. Just like the stovetop method, rinse under cold water to stop cooking.
- Pickled Perfection: Peel your hard-boiled eggs and carefully place them in a jar or container filled with the cooled pickled beet juice. Let them soak for at least 6-8 hours, or ideally overnight, for a deeper purple color.
- Creamy Avocado Filling: Whip up your favorite deviled egg filling, incorporating mashed avocado for a delightful California-inspired twist. Pipe or spoon the mixture into your jewel-toned egg whites.
- Garnishes Galore: There are so many options here, but we love minced pickled beets, fresh cilantro, black sesame seeds, and flaky salt.
We can’t wait to see your stunning Pickled Beet & Avocado Deviled Egg creations!
Be sure to share a pic with us on social media using #CAGROWN. Craving more CA GROWN inspiration? Follow us on Pinterest for endless recipe ideas showcasing produce from the Golden State!
Beautiful Pickled Beet & Avocado Deviled Eggs
Ingredients
For the eggs:
- 12 eggs, hard-boiled and peeled
- 2 cups pickled beet brine, strained
For the filling:
- 8 egg yolks, hard boiled
- 2 avocados
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- ⅛ teaspoon garlic powder
- 1 teaspoon salt
Instructions
Cooking the eggs:
- Stovetop Method: Place your eggs in a single layer in a saucepan and cover with cold water. Bring the water to a boil, then immediately remove from heat and cover. Let the eggs sit for 10-12 minutes. Next, remove the eggs from the heat and place them in a bowl of ice water to cool completely. Once cooled, carefully peel the eggs.Instant Pot Method: Add 1 cup of water to your Instant Pot and place the eggs on the trivet. Cook on high pressure for 5 minutes, then let the pressure release naturally for 5 minutes before doing a quick release. Just like the stovetop method, remove the eggs from the heat and place them in a bowl of ice water to cool completely. Once cooled, carefully peel the eggs.
Pickling the Eggs:
- Pour the strained pickled beet brine in a gallon-sized freezer bag or container large enough to hold the eggs. Gently place the peeled hard-boiled eggs into the beet brine, ensuring they are fully submerged. Cover the container and refrigerate for at least 8 hours or overnight to allow the eggs to pickle and absorb the beet flavor. The longer they sit, the stronger the pickled flavor will be.
Prepare the Filling:
- Once the eggs are pickled to your desired taste, remove them from the brine and pat them dry with paper towels. Slice the eggs in half lengthwise and carefully remove the yolks, placing 8 of them in a mixing bowl. Add the ripe avocados to the bowl with the egg yolks and mash them together until smooth. Stir in the mayonnaise, lime juice, garlic powder, and salt until well combined and creamy.
Fill the Eggs:
- Spoon or pipe the avocado filling into the hollowed-out egg whites, filling each one evenly. Garnish the deviled eggs with chopped chives, black sesame seeds, or diced pickled beets for added flavor and a beautiful presentation.
Serve:
- Arrange the Pickled Beet & Avocado Deviled Eggs on a serving platter and serve immediately.
Nutrition
Click here to view the Google Web Story!
More Deviled Egg Recipes Made With Delicious Produce From California To Try Next!
Avocado Deviled Eggs with Dukkah
These irresistible avocado-laced deviled eggs from Hola Jalapeno use fresh, ripe California avocado instead of mayonnaise. The Egyptian spice blend, dukkah, gives them a nutty finish.
Click here for this deviled egg recipe.
Chips and Guac Deviled Eggs
This recipe for deviled eggs from This Mess is Ours may look extravagant, but they are actually quite simple; trust me. If you can mash avocados in a bowl, you can definitely make these deviled eggs.
Click here for this deviled egg recipe.
Green Deviled Eggs & Ham
This recipe for deviled eggs from G Free Foodie is the perfect balance of creamy and tangy pesto-laced filling with delicious ham and, of course, the oh-so-important hard-boiled eggs!
Click here for this deviled egg recipe.
Pickled Celery Deviled Eggs
Not only are these deviled eggs from Salt & Wind creamy and rich, but they’ve got little pops of crunchy pickled celery. With these filling eggs and a stiff Bloody Mary, it’s pretty much the perfect formula for a Sunday with cocktails and friends.