Sometimes, it is fun to go back to the classics. There are so many retro dishes out there…ones that take you back to your childhood…ones that just never seem to change with time.
The team at Sunday Supper is taking on retro recipes this week, and there were so many ideas I had to choose from. I think back to when my mom made “porcupine balls” and tuna noodle casserole. Definitely the flavors of childhood! However, there is a retro dish that I have been dying to make, with a fun little spin on it.
I present: She Devils. They are beet pickled deviled eggs. If you like deviled eggs and pickles, you’ll like these. Plus, they’re really pretty, don’t you think? The process to make the She Devils is not much different than regular deviled eggs…you simply add one step at the beginning to get them to this pretty pinkish purple hue.
The next time you decide to whip up a batch of deviled eggs for a get-together, think about making this version to take your regular, run of the mill deviled eggs up a notch! They are so pretty, and I bet your guests and friends will be asking about them.
She Devils – Beet Pickled Deviled Eggs
- 6 hard boiled eggs
- Juice from a 16 oz jar of pickled beets
- 1¼ cup cider vinegar
- ¾ cup water
- 3 tablespoons brown sugar
- 3 tablespoons mayonnaise (I use mayo made with olive oil)
- 1 tablespoon spicy brown mustard (any variety is fine)
- salt and pepper, to taste
- In a large bowl (I used a Rubbermaid Take Along container so it could be sealed), combine the juice from the jar of pickled beets, cider vinegar, water, and brown sugar. Stir to combine. If a few of the pickled beets fall into the mixture, it is ok!
- Add the deviled eggs, seal the container, and place in the refrigerator for 10 hours. If you would like the eggs to have a smaller ring of pink, remove them from soaking earlier!
- When the eggs have marinated, remove from the pickling juice and place on a cutting board. Slice each egg in half lengthwise, then gently remove the yolks with a spoon and add to a small bowl. Add the mayonnaise and mustard, as well as a few cracks of pepper and a pinch of salt to season. Mash with a fork until combined and smooth.
- Scoop the finished mixture into the cavities of the eggs where the yolks were removed. Also, you can add the yolk filling mixture to a ziplock bag, seal it, then cut a small opening at one of the bottom corners. Use the bag like a piping bag and swirl the mixture into the eggs. Enjoy!
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Check out the rest of the retro recipes for Sunday Supper this week!
Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese With Tomato Soup by Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trials in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Inspired by Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Spaghetti with Currywurst Sauce by Masala Herb
- Tator Tot Casserole by NeighborFood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy by Crazy Foodie Stunts
My husband loves deviled eggs and pickled eggs. He wasn’t too impressed with my first attempt at pickled eggs a few years ago so I am adding your recipe to my to do list. They look so pretty!
Another interesting way of making Devil eggs and you have done a great job! Can’t wait to try!
These are so pretty! I had never thought to use pickled eggs for deviled eggs. What a great idea.
Thanks Shannon! I am not sure in the end how much of a pickled egg they can be considered when I only soak the hard boiled eggs for 10 hours, but you do get a hint of the pickled flavor in the egg, which is a fun difference in flavor!
These are so pretty and unique. I’m sure they’d be quite eye catching on a buffet table (especially at Easter).
I definitely think Easter would be a great day to break these out!
I love deviled eggs, and I remember these! Love the photos and recipe.
My grandmother still makes pickled eggs every year for Easter. I love that you deviled them. Mmm, so good.
Love that the color is REAL, not some artificial coloring. My daughter would love pink deviled eggs!
That is a good point, and definitely a plus! I have a friend who uses only natural foods to dye Easter eggs and I’ve been wanting to try it myself…I want to see how it would work on the egg shells! Perhaps this Easter I will have to give it a shot…
My mom always used onion peels to dye eggs when we lived in Poland (and didn’t have access to coloring kits). They turned a nice brownish color. I’ve done it for Easter! I bet beet coloring would be perfect…as well as turmeric.
Fun!! Gabe loves pickled anything. I will try these for my next get together. I’ve missed you!!
You’re back…finally! Sheesh. 😉
PIIIIIIINK!
That’s all I have to say. 😉
Love these Katie! I always make them at Easter with all those hard-boiled eggs. I want one like now.
These are so cute. Deviled eggs usually make and appearance at most family gatherings. I think I need to try these next time.
I have been seeing a lot of cool spins on deviled eggs recently…this one was my first variation…maybe moving on to a guacamole bacon deviled egg I saw somewhere; it sounded really tasty!
Deviled eggs are my weakness. And I love the twist on these!
Ok I freakin love this!! The photos..the color…awesome!!
These are one of those things that I’ve always meant to make…but always wind up buying just one or two from the deli when I get a craving. They’re so pretty!
Never had pickled eggs… personally I hate hardboiled ones LOL but my stepbrother loves them!
You know, hardboiled eggs are not my absolute favorite thing to eat either! I can eat one half…but I can’t really go much farther than that most of the time!
Oh these are beautiful! I will have to make these soon. We love deviled eggs in our home and this will be a fun surprise to unwrap these at our next gathering.
This is great! I haven’t thought about pickled eggs in YEARS! Love it!
What a creative twist on deviled eggs! I think I’ll save this because my daughter’s 5th birthday is approaching and she’d love these pink eggs.
Those look beautiful! I have a recipe for pickled eggs that I’ve been eying for years… I never thought of making them into deviled eggs. I’m definitely going to try this now!
Oh, how cute! I love the color that the beets give the eggs 🙂
Look at how pretty those are and I love deviled eggs!!
What a fun idea, love the color! Great retro dish!
I love love love red beet eggs! Now I am going to have to make some next weekend! Your’s look delicious!
I may not be a deviled eggs fan, but these are too cute!
These are so pretty! I’ve never actually seen these before but I’d love to make them for a luncheon.
I just love the color that the beets add to the egg. Do they turn out a bit sweet?
They taste a little like pickles…the pickling liquid that you sit them in does change the flavor of the egg white a bit! However, the longer you leave them in the brine, the more the flavor will sink in, I would think! The next time I make these I might go for a little less time so the ring of pink is slightly smaller…
Pink eggs! The girls are going to be all over this. We usually buy whole beets but this recipe deserves a trip to the store for pickled beets (which I love on my salads!)
My mom always puts beets on her salads, and I never liked them as a kid! I’ve slowly learned to accept them in salads…haha!
So pretty, Katie! Perfect for Easter or a bridal shower.
Great choice too of using beet juice to color the eggs =)
Not only are they terribly cute, but they will have a vinegar-y flavor. Love this recipe!
What a beautiful twist on deviled eggs! I love pickled beets and infusing the whites with that flavor must be marvelous!!!
I haven’t thought about these eggs in a long time. Thanks for the reminder!
That’s such a cool idea as an appetizer and so pretty. People will make big eyes if I make this here. =)
Love deviled eggs and pickles beets! This looks like a winner! I’m so excited to try it!
Such a creative twist! Nicely done! 🙂
These are so pretty and delicious!!! Beautiful 🙂
I love beet pickled deviled eggs! I don’t care how retro it is, deviled eggs will never go out of style.
I love deviled eggs but have never had them pickled before. You’re right – the pink so so pretty! They remind me of the eggs Chinese people serve at one-month baby parties. It’s tradition to have a party when a baby turns one month old. Hard boiled eggs (signifying fertility) are dyed red for good luck and each guest gets one. When you peel the egg, it’s pink inside.
How cool! I had never heard of this…thanks for sharing! 🙂
If there is a plate of deviled eggs at a party, I usually end up eating half the plate! I love beets too, so I’m pretty excited to try this version.
I’ve heard of this recipe for hard boiled eggs before: It is a classic Pennsylvania Dutch recipe. I love the idea of making deviled eggs out of it!
What a cool idea! These are perfect for Valentine’s Day too. We love Deviled Eggs in our house, so I’m excited to learn a new way of making them.
Such a pretty color! Taking deviled eggs to another level. Love it!
Seriously cool. I’m making these for my husband for Valentine’s Day. He loves both beets and deviled eggs.
I love beet-pickled eggs! They’re so good. And pretty.
What a great recipe. This color pink always screams vintage to me.