Beetroot Pickled Devilled Eggs

There are so many variations to Devilled Eggs but Beetroot pickled one sure tingles you’re brain and you wonder what is it. Beetroot and Pickled? Yes, you read it right. It’s a very interesting combination.

Course – Apprtizer

Cuisine – Indian

Author – Madhu’s Kitchen

Serves -2 people

Difficulty level – Easy

Preparation time -25 mins, Cooking time-10 mins


4 eggs

1-2 beetroot

1 tsp sugar powder

1 Tbsp mayonnaise

1 sprig parsley leaves chopped fine

1 Tbsp butter

1-2 Tbsp vinegar

1/2 tsp coarsely crushed black pepper


Boil eggs in a bowl. Keep it in cold water and take out the shells. Set aside. Wash the beetroot, cut into thick slices and put in a blender to make a purée adding little water. Set aside. In a bowl halve the boiled eggs and with a fork take out the yolks and put in a different bowl. Add little beetroot purée, chopped parsley, sugar powder, butter and mix well. In a plate sprinkle coarsely crushed black pepper and place the eggs. Pour the yolks mix through a piping bag and set aside. To make the sauce in a bowl add mayonnaise, vinegar, beetroot purée and little water. Enjoy the Devilled eggs with Pickled sauce

Beetroot pickled Devilled eggs
Cut the beetroots into slices
Boil eggs and deshell
Boil the beetroot in the pressure cooker and make a purée
Make a purée
Chop the parsley leaves
Halve the eggs
Put the yolks with purée, chopped parsley, butter, sugar powder, salt
Mix well.
Pour onto the eggs and enjoy

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