Beetroot pickled Devilled Eggs

Give a twist to your daily devilled eggs with these vibrant, savoury, and ravishing beetroot pickled ones.
Chef Ranveer Brar's Beetroot pickled Devilled Eggs recipe

- Indian


- 2

Cooking Time

-15-20 min


- Medium

Preparation Time

- 20 min



  • 5 to 6 boiled eggs
  • Pickle solution as required
  • water
  • Beetroot and egg yolk paste as required
  • 2 tsp butter
  • salt to taste
  • Crushed black pepper to taste
  • 1 tsp chopped parsley
  • ½ tsp powdered sugar
  • 1 piping bag with a nozzle
  • For The Beetroot Mayonnaise 1 tbsp Mayonnaise
  • 2 tsp boiled Beetroot paste
  • 2 tsp Vinegar
  • For The Salad 4 - 5 Iceberg Lettuce Leaves
  • 3 to 4 basil leaves
  • 2 to 3 mint leaves
  • Coriander leaves as required 1 tsp olive oil
  • salt
  • For Garnish Crushed black pepper


  1. 1

    For the pickle solution grind the beetroots along with vinegar, salt and water, Bring it in to a thin consistency and strain. Using a spoon, slightly break the shells of the boiled eggs. Ensure that the shells do not fall off. Store these eggs in the pickle solution for an hour. Deskin the eggs and halve each egg lengthwise. Eggs will have a marbled effect on them. Separate the egg yolks (they will be used to make a paste) For the beetroot and egg yolk paste, mix boiled beetroot paste with the separated egg yolks from the boiled eggs. Add butter salt, crushed black pepper, parsley and powdered sugar. Mix well. Fill this mixture in a piping bag. Fill the cavity of the boiled eggs with this mixture. In the serving plate, sprinkle crushed black pepper to form a semi circle. Arrange the eggs on it.For the beetroot mayonnaise, combine mayonnaise, beetroot paste and vinegar. For the salad, tear the iceberg lettuce leaves into small pieces, add basil leaves, mint leaves, coriander leaves, olive oil and salt. Mix well. Arrange the salad at the centre of the serving plate. Using a brush add a dash of the beetroot mayonnaise. Serve your delicious beetroot pickled devilled eggs.
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