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Pickled Eggs

Two Mason jars filled with pickled eggs in beat brine
These pickled eggs are steeped in an easy but not old-fashioned brine colored by beets and flavored with chile pepper, cinnamon, and coriander. Their magnificent magenta hue makes them as stunning as the accompanying honey mustard mayo.
Amy Thielen

Prep 25 mins
Cook 20 mins
Total 45 mins
Appetizer
American
12 eggs

Ingredients 

For the pickled eggs

  • 1 medium red beet unpeeled
  • 1 1/3 cups apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 teaspoon whole black peppercorns
  • 5 small dried red chiles
  • 1 (3-inch) cinnamon stick
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon salt
  • 12 large eggs

For the honey-mustard mayo (optional)

  • 2 tablespoons yellow mustard seeds
  • 1 large egg yolk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cold water
  • 1 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • Fine sea salt and freshly ground black pepper to taste

Directions 

Make the pickled eggs

  • Wash and scrub the beet, trimming and discarding the ends. Slice the beet into 1/2-inch-thick rounds.
  • Pour 3 cups cold water into a saucepan and add the beet, vinegar, sugar, peppercorns, chiles, cinnamon stick, coriander seeds, and salt. Bring to a simmer and cook for 10 minutes. Remove from the heat and let cool to room temperature. Pour the pickling liquid into a large storage container and refrigerate.
  • Place the eggs in a 2-quart saucepan and add enough water to cover by 1 inch. Bring the water to a gentle simmer, boil for 1 minute, remove from the heat, and leave the eggs in the water for 8 minutes. Drain the eggs. Gently crack the egg shells against the countertop and roll the eggs around a little to crack the shells all over. Then return the eggs in their cracked shells to the pan. Add enough cold water to cover the eggs and peel the eggs underwater, tossing the shells in your compost heap.
  • Transfer the eggs to a storage container and pour in the cold pickling liquid. You want the container to be sufficiently narrow so that the eggs will be completely submerged in the pickling liquid. Cover and refrigerate the eggs, letting them steep in the pickling liquid at least overnight and up to 7 days. (The longer you leave the eggs submerged in the pickling liquid, the flashier the hot pink color and the more pervasive the color and flavor throughout the egg.)

Make the honey-mustard mayo (optional)

  • Pulverize the mustard seeds in a spice-devoted coffee grinder until finely ground but not powdery.
  • In a food processor, combine the egg yolk, lemon juice, and water, and buzz to combine. With the machine running, begin to add the canola oil, drop by drop, until an emulsion forms. Then slowly add the rest of the canola oil, followed by the olive oil, pouring in a very thin but steady stream. Season with 4 teaspoons ground mustard seeds, the honey, the Dijon mustard, and salt and pepper to taste. Reserve the remaining pulverized mustard seeds for garnish. (Kindly note that the recipe makes about 1 1/2 cups mayonnaise, which is more than what you'll need for this recipe. By way of explanation, it’s difficult to make a smaller batch in a food processor. Leftover honey-mustard mayo makes an amazing addition to potato salad or egg salad.)

Serve the pickled eggs

  • Blot the pickled eggs dry on paper towels, cut each one in half, and place them on a platter (a deviled egg platter can be charming, if you have one). Dollop a small spoonful honey-mustard mayonnaise, if using, over the yolk of each egg, and, if desired, sprinkle generously with the remaining hot mustard dust—that is, the finely ground mustard seeds.

Notes

*Note How To Make Shortcut Honey-Mustard Mayonnaise With Store-Bought Mayonnaise

If you don’t want to make homemade mayonnaise, you can simply doctor up about 1 1/2 cups store-bought mayo with the same amounts of honey and mustard.