Pickled Beet Devilled Eggs – Instant Pot
I am so thrilled about these devilled eggs! Pickled Beet Deviled Eggs, with the beets quick pickled in the Instant pot/Electric Pressure Cooker. What a fun way to use up the brine from pickling beets.
My Pickled Beet Eggs Story
All these pretty pink eggs pictures have been making me wistful, finally I took the plunge. Made these eggs. All pink and pretty! I am a happy camper; this was part of our brunch this morning. I made a first batch, as a hostess gift and it backfired on two counts.
My daughter found my brine a tad on the sweeter side. The folks that I took this for, did not quite get the pickling thing. They assumed I had used some food color. Take two, this morning worked. The brine had the right balance, the home crew were happy with my efforts. All in all a worthwhile endeavor.
So, I made the pickled beets in the instant pot. Done quickly, in about 3 minutes of pressure cooking. As the brine cooled I cooked my eggs. I kept the actual filling for the eggs simple. A hint of mayo, a splash of lime juice and a little Djon mustard.
For a finish, I topped with minced cilantro, just because I have a lot of cilantro around the house. Minced chives will work just as well. I poked my head out into the backyard, and I see that my chives are back!
More about Eggs in our Household
Eggs are such a versatile thing. I always have a lot around. In fact, they are one of the few things that we all like and are comfortable with. My daughter is fine with egg part of things in her vegetarian journey. Her journey has certainly taught me a lot about flexible ingredients.
Almost anything that I do make with chicken has a vegetarian variation in our house. Adapting things are easier than one realizes. So, here are my pickled beet devilled eggs, made quite simple in my opinion in the Instant pot/electric pressure cooker.
A quick springtime pickle in our household includes this springtime radish pickle and a hearty mid-week meal includes this Wednesday Chicken Curry.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A preety in pink take on the classic devilled eggs, with a quick beet pickle done in the instant pot.
Ingredients
- 2 medium sized beets, peeled
- 1/2 cup cider vinegar
- 1 tablespoon salt
- 1/3 cup brown sugar
- 6 hard boiled eggs
- 2 tablespoons mayonaise
- 1/2 teaspoon dijon mustard
- Freshly ground black pepper to taste
- 1 teaspoon fresh lime or lemon juice
- Chopped cilantro to garnish
Instructions
- Place the beets, cider vinegar, salt, sugar and 1/2 cup of water in the instant pot. Set on 3 minutes of pressure. Allow a natural release if possible.
- Remove the beets. Pour the brine into a bowl and allow it to cool.
- Shell the eggs and place in the brine for at least 6 hours.
- Remove the eggs, wash and slice into half.
- Carefully remove the yolks into a mixing bowl. Add the mayonaise, mustard, black pepper, lime juice and cilantro and mix into a smooth mixture.
- Stuff back into the eggs. Garnish with chopped cilantro and serve.
Notes
Most of the prep time for this recipe is for soaking the eggs.