Pickled Red Beet Deviled Eggs



Cook Time

Day 1: 30 Minutes
Day 2: 40 Minutes
Total: 1 Hour 10 Minutes


24 Egg Halves


  • 12 hard-boiled eggs, peeled
  • 1 jar Byler’s Relish House Pickled Beets
  • 1 jar of water (fill up the beet jar), as needed only
  • 1 small sweet or red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  1. Remove 2-3 beets to use for Beet Hummus. Place remaining beets, onions, and hard boiled eggs into a large bowl, jar, or pitcher. This is what you will be storing the eggs in for 1-2 days so I like to use something with a lid.
  2. Pour the beet juice and apple cider vinegar over the eggs and veggies. Add water, as needed, to ensure the eggs are completely covered.
  3. Seal the bowl or pitcher and refrigerate for up to 3 days. (The longer eggs sit, the more vibrant they become!)
  4. When they are done marinating, it’s time for the filling! (scroll down!)
  5. Carefully slice the eggs in half and remove the yolks.
  6. Lay eggs on a platter.
  7. Fill each egg to your desired level.
  8. Garnish with paprika, diced green onion, or pickle slices!


  • 12 egg yolks
  • 1-2 stalks celery
  • 2 green onions
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1-2 tbsp spicy mustard
  • 1-2 tbsp pickle juice (Byler’s Old-Fashioned Fire Dill Pickles work well!)
  • 1 tsp paprika + more for garnish
  • 1/4 tsp salt, to taste
  1. Add celery and green onion to a hand mixer or food processor. Chop until diced.
  2. Add egg yolks, mayo, yogurt, seasonings, and pickle juice.
  3. Process until desired smoothness.
  4. Put filling in a piping bag or plastic baggie.
  5. Fill eggs as discussed above.