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Pickled Deviled Eggs


The borscht colors these eggs for a beautiful presentation.

  • 7 eggs ServingsServings


  • 1 (24-ounce) jar borscht, such as Gold’s
  • 1 cup apple cider vinegar
  • 7 hard-boiled eggs, cooled and peeled
  • ¼ cup mayonnaise
  • ¼ teaspoon onion powder
  • 1 heaping tablespoon yellow mustard (or spicy mustard for some kick)
  • ⅛ teaspoon kosher salt
  • Freshly ground black pepper
  • Chopped chives for garnish


To make the pickling mixture, combine borscht and vinegar in a container. Add eggs to borscht mixture, making sure they are completely
covered. Cover and refrigerate for 12 hours, or up to 2 days.  Remove eggs from the liquid. Cut each egg in half lengthwise, gently removing yolks and placing them in a bowl. Place whites on a serving platter, and set aside. Mash yolks well with a fork. Add mayonnaise, mustard, onion powder, salt, and pepper to taste. Spoon the yolk filling into the egg whites; or for a prettier presentation, pipe them in using a pastry bag with a star tip.
Garnish with chives.