Purple Pickled Beet and Goat Cheese Recipe

These purple deviled eggs are always a crowd pleaser. They are colored by the reddish-purple from the pickled beets. The pickled beets also add a pleasant tang to the eggs. I normally make my own pickled beets but you can always use a can of pickled beets with some water and vinegar if you are in a rush. For a fun variation you can skip the beets and pickle some red onion with turmeric and the eggs will take on a yellow color.

You can soak the eggs in the pickled beet brine for up to 3 days. At 12 hours the eggs take on a small ring of purple and pick up a mild flavor while after 3 days they are fully purple with a strong pickled flavor. This recipe is aiming for some color without an overpowering flavor so it calls for 12 to 18 hours, but feel free to experiment to see what you like best.

Devilled eggs purple pickled

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the purple pickled beet and goat cheese recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Purple Pickled Beet and Goat Cheese Recipe

  • Published: January 24, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 16 Hours
  • Makes: 12 eggs, 24 deviled eggs
Deviled eggs

Purple Pickled Beet and Goat Cheese Ingredients

For the Pickled Beets

Olive oil
650g red beets
Salt and pepper
500g apple cider vinegar
200g brown sugar
10g mustard seeds
8g coriander
16g peppercorns
4g celery seed
2g cloves
6 garlic cloves, peeled

For the Pickled Eggs

12 hard boiled eggs from 1 batch of Basic Deviled Egg Base

To Assemble

Pickled beets, diced
Goat cheese
Thyme leaves

Purple Pickled Beet and Goat Cheese Instructions

For the Pickled Beets

Preheat an oven to 175°C (350°F).

Place the beets on aluminum foil, drizzle them with olive oil then salt and pepper them. Wrap the beets in the aluminum foil and cook until they are tender, about 60 to 70 minutes. Remove from the oven and let cool enough to handle.

While the beets are cooling make the pickling brine. Combine the apple cider vinegar, brown sugar, and the spices in a pot and bring to a boil, stirring occasionally. Let simmer for 5 minutes then remove from the heat.

Remove the skins from the beets. Cut the beets into chunks and add to the cooling pickling brine. Let the brine fully cool then place it in the refrigerator. The brine can be used right away or stored for many days before being used.

For the Pickled Eggs

Peel the hard boiled eggs and place them in the pickling brine. Let them soak for 12 to 18 hours, or up to 3 days depending on the strength of flavor you'd like. Remove the eggs from the brine and finish the instructions for the Basic Deviled Eggs Base.

To Assemble

Spoon the yolk mixture from the Basic Deviled Eggs Base into the pickled egg white halves. Top with a small scoop of goat cheese, a pecan, and a slice of pickled beet. Sprinkle with thyme then serve.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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