Beetroot Pickled Deviled Egg


  • 5 – 6 boiled eggs
  • Pickle solution as required
  • 2 tbsp beetroot and egg yolk paste
  • 2 tsp butter
  • Salt to taste
  • Crushed black pepper to taste
  • 1 tsp finely chopped parsley
  • ½ tsp powdered sugar
  • Crushed black pepper as required
  • 1 tbsp mayonnaise
  • 2 tsp beetroot paste
  • 2 tsp vinegar

For salad

  • 4 – 5 iceberg lettuce
  • 3 – 4 basil
  • 2 – 3 mint leaves
  • 4 – 5 onion rings
  • Coriander as required
  • Salt to taste
  • 1 tsp olive oil


  • Lightly crack the boiled eggs and place them in the pickle solution for an hour.
  • After an hour, peel the skin of the eggs and place them in water. Remove them from the water and cut them from the middle. Scoop the egg yolk out.
  • In a bowl add the beetroot and egg yolk paste, butter, salt, crushed black pepper, finely chopped parsley and powdered sugar and mix.
  • Add the filling into a piping bag and fill the white of the eggs with this.
  • Sprinkle crushed black pepper on a plate and place the eggs on it.
  • In a bowl add mayonnaise, beetroot paste and vinegar and mix.
  • To prepare the salad; mix the iceberg lettuce, basil, mint leaves, onion rings, coriander, salt and olive oil and mix.
  • Decorate the plate with the mayonnaise mixture.
  • Beetroot pickled eggs are ready to eat.