Beautiful Pickled Beet & Avocado Deviled Eggs
Our Pickled Beet & Avocado Deviled Eggs are a California twist on the classic, from their pretty pink whites to their pale green filling.
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
Calories: 91kcalCarbohydrates: 3gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 147mgSodium: 435mgPotassium: 119mgFiber: 1gSugar: 0.2gVitamin A: 231IUVitamin C: 2mgCalcium: 22mgIron: 1mg
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