Ombre Deviled Eggs

Ombre Deviled Eggs
Staff Writer

Chanie Apfelbaum

Deviled eggs are a sight for sore eyes to begin with, but these pickled deviled eggs make them magnificent. Chanie from Brooklyn, N.Y., uses beet juice in her deviled eggs to give them that glow, making them a perfect addition to a Passover meal. 

Calories Per Serving
Deliver Ingredients


*You can control the strength of the pickled flavor by using more or less vinegar. ½ cup will give you a subtle pickled taste. Continue to increase up to 1 cup for a stronger pickled flavor.


  • One  24-ounce jar borscht or beet juice
  • 1/2-1  Cup  apple cider vinegar*
  • hard-cooked eggs
  • 1/4  Cup  mayonnaise
  • 1/4  Teaspoon  onion powder
  • heaping tablespoon yellow mustard
  • Salt and pepper, to taste
  • Chopped scallions or chives, for garnish


In a container big enough to hold the eggs, add the borscht and vinegar. Add eggs, making sure that they are completely covered in the pickling juice. Add more borscht or water, if needed. Cover and refrigerate for 12 hours, or up to 2 days. Remove the eggs from the liquid and cut in half lengthwise. Gently remove the yolks and place them in a bowl. Set the whites aside on a serving platter. Mash the yolks well with a fork and add the mayonnaise, mustard, onion powder, salt, and pepper. Spoon the yolk filling into a Ziploc bag, cut off the tip and pipe the filing into the egg whites. (You may also use a pastry bag with a star tip). Garnish with chives.


Nutritional Facts

Calcium, Ca
Magnesium, Mg
Phosphorus, P
Sodium, Na

Deviled Eggs Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Deviled Eggs Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.