Why make normal deviled eggs when you can make naturally pink Pickled Beet Everything Bagel Deviled Eggs???
That’s rhetorical, of course. Because you wouldn’t! I’ve been wanting to make pickled eggs forever and with my love of neon, bright pink beet pickled eggs like the obvious choice.
Then, sometime before Easter, a few friends were asking me what recipes from my blog they can bring to Easter brunch (because you don’t have to be a Jew to enjoy bagels and shakshuka) and I got the idea to make Jewy Everything Bagel Deviled Eggs (because everything bagel everything, right??)
Meanwhile, Purim and SXSW and life got in the way and I missed Easter deadline, but here we are with a combo of both recipes! You totally can just make Beet Pickled Eggs or Everything Bagel Deviled Eggs, but why not go big, right?
Every time I pickle something, I kind of want to pickle everything that isn’t nailed down. That’s normal, right?
Ta da! These I let soak about 16 hours. You could totally serve these as is and everyone would be super happy.
Or take it one step further. Because that’s what I always do. I whipped the egg yolks with cream cheese and everything bagel spice and piped that right back into the eggs. But I couldn’t stop there. A little lox, chives and dill and eek so pretty, right?
Confession: I ate like 6 of these for breakfast and I’m not sorry.
- For beet pickled eggs:
- 6 large eggs (ideally older for easy peeling)
- 2 cups apple cider vinegar (or white vinegar not during Passover, this result in brighter eggs too)
- 2 cups water
- ¼ cup granulated sugar
- 2 teaspoons kosher salt
- 1 medium beet, peeled and large diced
- For everything bagel deviled eggs:
- 2 ounces soft cream cheese
- 2 tablespoons mayonnaise or Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 tbsp dried garlic flakes
- 1 tbsp dried onion flakes
- ½ teaspoon kosher salt
- Lox, minced chives and dill for garnish
- First, hard boil your eggs. I bring a medium saucepan full of water to a boil, carefully place the eggs in, cook for 12 minutes and then cool the eggs in an ice bath or under cool water. Peel the eggs and set aside.
- While eggs are cooking, bring apple cider vinegar, water, sugar, salt and beets to a simmer in a medium saucepan. Simmer until beets are fork tender, about 20-30 minutes, and cool completely. Do not over cook the beets or the liquid will be more reddish brown than pink.
- Place peeled eggs into large mason jars and pour the cool beet liquid and beets into the jars to cover the eggs. Refrigerate for at least 8 hours (I did 16). Any more that 24, and you won't have much white left, so keep that in mind. Gently shake the jars every few hours to rotate the eggs.
- To make the deviled eggs, slice the eggs in half the long way and carefully scoop out the yolks into a bowl.
- In a small bowl, stir together poppy seeds, sesame seeds, garlic flakes, onion flakes and salt to make everything bagel spice. I used less salt, because the pickled eggs and lox are both salty. You do you. Honestly, I make a big batch and keep this on hand all the time. Trust me, you'll find uses for it.
- Mix egg yolks. cream cheese, mayo, and Dijon together using a fork or hand beaters. Then mix in everything bagel spice to taste.
- Either spoon yolk mixture into the egg white halves, or scoop into a plastic bag or piping bag with the end snipped and pipe into the egg whites. Top with lox, chives, dill and more everything bagel spice. Eat!