Beet Pickled Deviled Eggs Lox-Style Recipe
These Beet Pickled Deviled Eggs Lox-Style offer a vibrant twist on classic deviled eggs by incorporating beet pickling for a beautiful color and tangy flavor, topped with a creamy, smooth filling inspired by lox with smoked salmon, fresh dill, cucumber, and everything bagel seasoning. This elegant appetizer is perfect for brunch, parties, or special occasions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus at least 4 hours chilling time)
- Yield: Serves 12+ deviled eggs (24 halves)
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
For the Beet Pickled Eggs:
- 12 large Eggs
- 1 cup Pure Beet Juice
- ¾ cup White Vinegar
- ½ cup Water
- ½ cup Granulated Cane Sugar
For the Lox Style Deviled Eggs:
- ½ cup Heavy Cream
- 3 oz. Softened Cream Cheese
- Salt, to taste
- Black Pepper, to taste
- Fresh Dill, for garnish
- 1 Baby Cucumber, thinly sliced
- Smoked Salmon, thinly sliced
- Everything Bagel Seasoning, for garnish
- Optional: Capers, for garnish
Instructions
- Boil the Eggs: Place eggs in a large saucepan and cover with cold water. Bring water to a boil and let boil for 1 minute, then remove from heat. Cover with a lid and let eggs stand in hot water for 11-13 minutes.
- Cool and Peel the Eggs: Transfer the eggs to a bowl of ice-cold water to cool completely. Once cool, peel off the shells carefully.
- Prepare the Pickling Liquid: In the rinsed and dried saucepan, combine beet juice, white vinegar, water, and granulated cane sugar. Bring to a boil, stirring until the sugar dissolves.
- Pickle the Eggs: Place peeled hard-boiled eggs in a large container and pour the hot pickling liquid over them. Cover and refrigerate for at least 4 hours or up to overnight to develop flavor and color.
- Prepare the Deviled Egg Filling: Slice pickled eggs in half lengthwise. Carefully scoop out the yolks into a food processor. Add heavy cream and softened cream cheese, then pulse until smooth and fluffy. Adjust texture with more cream if needed. Season with salt and black pepper to taste.
- Assemble the Deviled Eggs: Transfer the yolk mixture to a piping bag and pipe a generous dollop into the center of each egg white half.
- Garnish and Serve: Top each deviled egg with a slice of smoked salmon, a thin slice of baby cucumber, fresh dill sprigs, a sprinkle of everything bagel seasoning, and optional capers. Serve chilled and enjoy.
Notes
- Eggs can be pickled up to 3 days in advance for enhanced flavor.
- Use pure beet juice for vibrant color and natural sweetness—available at some grocery stores or juice bars.
- Adjust the seasoning in the filling according to taste preference; add a touch of lemon juice for brightness if desired.
- For easier peeling, older eggs (a week old) tend to peel better after boiling.
- Store leftover deviled eggs in the refrigerator covered tightly; best consumed within 2 days.
