Author's Notes: A brilliant pink border make these deviled eggs ready for any party. The kick of heat from the chilis is a fine match for the creamy yolk. We love these flavorful deviled eggs with a spicy margarita.

Spicy Beet Pickled Deviled Eggs Print Recipe


  • 12 eggs
  • 2 cans sliced beets
  • 1 cup water
  • 1/4 cup sugar
  • Filling
  • 2 Tbsp Hatch chiles
  • 2 Tbsp mayonnaise
  • 2 Tbsp Raye's mustard
  • 1.5 tsp Gryffon Ridge Korean Chili Flakes
  • 1 tsp Gryffon Ridge cumin powder
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp fresh chives
  • 2 fresh jalapenos


    Prep the eggs:
  1. Hard boil the eggs, cool and peel. Place in medium bow.
  2. Heat vinegar and beets (with their juice) until boiling, and pour over eggs. Let pickle for 24 hours.
  3. To fill:
  4. Cut the eggs in half lengthwise. Remove yolks and place in a small bowl.
  5. Combine yolks with the Hatch chiles, mayonnaise, mustard, salt, spices, cilantro and chives. Fill each egg half with a tablespoon of filling, or use a piping bag to fill each hole
  6. Slice the jalapenos and remove seeds and ribs. Use slices to garnish eggs.