Beet-Pickled Deviled Eggs 12.000

Jennifer Chase for The Washington Post

May 26, 2017

Egg white halves and mustard seeds get pickling treatment here, to create a stunning display. At Proof in Penn Quarter, chef Austin Fausett serves these at brunch and at dinner as part of a pickle plate. They are garnished with chives and small sails of yellow celery leaves as well as the pickled mustard seeds you see here.

Make Ahead: The eggs can be hard-cooked up to 1 week in advance; refrigerate in an airtight container. The mustard seeds can be prepared several days in advance; refrigerate until ready to use (up to 3 months). The egg white halves need to marinate in the beet pickling liquid overnight in the refrigerator. The filling needs to be refrigerated for at least 30 minutes (and up to 1 day). Fill the eggs and garnish just before serving.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

  • For the pickled mustard seeds
  • 3/4 cup water
  • 3/4 cup cider vinegar
  • 4 1/2 tablespoons sugar
  • 1 1/2 teaspoons kosher salt
  • Generous 2 1/2 tablespoons honey
  • 1/2 cup yellow and/or brown mustard seeds, blanched (see NOTES)
  • For the egg pickling liquid
  • 2 cups beet juice
  • 2 cups cider vinegar
  • 2 cups sugar
  • 1 tablespoon kosher salt
  • For the eggs
  • 12 hard-cooked eggs (see NOTES)
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon-style mustard
  • 1 tablespoon sweet paprika
  • 1/4 teaspoon kosher salt
  • 1/2 cup canola oil
  • 1/4 cup water


For the pickled mustard seeds: Combine the water, vinegar, sugar, salt and honey in a small saucepan over medium heat, stirring until the sugar and salt have dissolved. Add the blanched mustard seeds and cook for 10 minutes. Let cool completely before transferring to an airtight container; refrigerate until ready to use.

For the egg pickling liquid: Combine the beet juice, vinegar, sugar and salt in a small saucepan over medium heat, stirring until the sugar and salt have dissolved.

For the eggs: Cut the eggs in half lengthwise; reserve the yolks. Place the egg white halves (free of any yolk) in a stainless-steel bowl. Pour the pickling liquid over them, making sure they are submerged. Cover and refrigerate overnight.

Combine the egg yolks, mayo, mustard, paprika and salt in a food processor; puree until fairly smooth. With the motor running, add the oil and water in a slow, steady stream to form a creamy, almost pourable filling. Transfer to a gallon-size zip-top bag; seal, pressing out as much air as possible, and refrigerate for at least 30 minutes (and up to 1 day).

Drain the pickled egg white halves, inverted on paper towels. (They may feel a bit firmer than plain egg white halves. You may wish to slice a thin layer off the bottoms of each one, for stability.)

Pipe or spoon a tablespoon of the filling into each pickled egg white half. Top each one with some of the pickled mustard seeds. Serve right away.

NOTES: To blanch the mustard seeds, place them in a small fine-mesh strainer. Bring a small pot of water to a boil over high heat. Dunk the strainer into the water a total of 8 times, waiting at least 15 seconds before the next dunk. Drain completely.

To hard-cook eggs, place them in a large steamer basket set over or inside a pot with several inches of barely bubbling water (medium heat; the water should not touch the eggs). Cook/steam for 13 minutes, then turn off the heat. Let sit for 10 to 13 minutes, then use a slotted spoon to transfer the eggs to an ice-water bath to cool. Peel when completely cooled.

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Recipe Source

From Fausett, chef at Proof restaurant in Penn Quarter.

Tested by Bonnie S. Benwick and Kara Elder.

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