Jump to Recipe

Herby Beet-Deviled Eggs



prep time:

30 mins

cook time:

45 mins

Total time:

1 hour 15 mins




  • For the Beet Deviled Eggs

  • 1 cup water

  • 1 cup white wine vinegar

  • ⅓ cup organic cane sugar

  • 2 medium beets, peeled, halved and cut into 1/4 inch half moons

  • 1 teaspoon kosher salt, plus more to taste

  • ½ teaspoon whole peppercorns

  • ½ teaspoon whole coriander seeds

  • ½ teaspoon whole fennel seeds

  • 6 large eggs

  • Vermont Creamery Crème Fraîche

    3 tablespoons

  • Vermont Creamery classic goat cheese, at room temperature

    2 tablespoons

  • 1 teaspoon Dijon mustard

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • 3 tablespoons finely chopped chives

  • 2 tablespoons finely chopped dill

  • 2 teaspoons finely chopped tarragon or chervil (optional)

  • 2 teaspoons lemon zest

  • 1 tablespoon lemon juice

  • Suggested Garnishes

  • Smoked salmon or trout

  • Salmon or trout roe

  • Thinly sliced radishes

  • Everything-but-the-bagel seasoning

  • Chives

  • Dill


to pickle the eggs

  1. Combine the water, vinegar, sugar, beets, salt, black pepper, coriander, and fennel in a medium saucepan, and bring to a boil over high heat. Reduce the heat to medium, cover, and gently boil until the beets are fully cooked through, 20 to 25 minutes. Transfer the pickling liquid and the beets to a clean 32-ounce mason jar and let cool completely.
  2. Meanwhile, bring a large pot of water to a boil. Add the eggs and boil for 10 minutes. Using a slotted spoon, transfer the hard-boiled eggs to an ice bath, and let cool for at least 15 minutes. Peel and set aside (refrigerate if not using within 30 minutes).
  3. Place the peeled hard-boiled eggs in the cooled pickling liquid, making sure they are all submerged. If there isn’t enough liquid, you can add a little bit of water to make sure they are totally covered. Place the lid on the jar and refrigerate for at least 12 hours, up to 24 hours (see headnote).

to make the deviled eggs

  1. Remove the eggs from the pickling liquid and place on a paper towel to dry off any excess moisture. Cut the eggs in half, reserve the whites, and transfer the yolks to a medium bowl. Add crème fraîche, goat cheese, mustard, lemon zest, and lemon juice to the egg yolks, and mash with a fork until completely smooth. Mix in the chives, dill, and tarragon, taste, and season with salt, if necessary. Transfer the filling to a zip-top bag.
  2. Arrange the egg white halves on a platter. Snip off a small corner of the zip-top bag and pipe the filling into the eggs. Garnish with your desired toppings and enjoy!

recipe notes:

These deviled eggs bring the wow factor simply garnished with a sprig of dill, but are also a stunning canvas for a variety of toppings, like smoked salmon, trout roe, thinly sliced radish, and everything-but-the-bagel seasoning. Mix and match toppings for a festive platter or set out the ungarnished deviled eggs alongside bowls of toppings to create a build-your-own experience for your guests