- Appetizer
- Eggs
- American
- Make-ahead
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the eggs and brine
- 12
large eggs
- 1 can
sliced or whole beets (15 oz), drained, liquid reserved
- 1 cup
distilled white vinegar
- 1 cup
water
- 1/4 cup
granulated sugar
- 1 tbsp
kosher salt
For the filling
- 1/3 cup
sour cream
- 3 tbsp
mayonnaise
- 2 tbsp
prepared horseradish, drained
- 2 tsp
Dijon mustard
- 1 tsp
white wine vinegar
salt, to taste
black pepper, to taste
To finish
- 2 tbsp
fresh dill, chopped, plus small sprigs for garnish
flaky salt, for sprinkling (optional)
- Gluten-free
- Vegetarian
Contains milk (sour cream) and eggs (large eggs, mayonnaise).
Not checked: sliced or whole beets (15 oz), drained, liquid reserved.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the eggs in a single layer in a large saucepan and cover with cold water by 1 inch. Bring to a full boil over high heat, then turn off the heat, cover, and let sit 11 minutes. Drain and transfer the eggs to a bowl of ice water until fully cold, about 10 minutes.
25 min
- 12 large eggs
- Step 2
Meanwhile, drain the beets, saving all the liquid from the can. In a small saucepan combine the reserved beet liquid, vinegar, water, sugar and kosher salt. Bring to a simmer, stirring until the sugar and salt dissolve, then remove from the heat and let cool to room temperature. Set the beets aside in the refrigerator for the topping.
15 min
- 1 can sliced or whole beets (15 oz), drained, liquid reserved
- 1 cup distilled white vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 1 tbsp kosher salt
- Step 3
Peel the cooled eggs carefully, keeping the whites smooth, and place them in a quart jar or deep container. Pour the cooled brine over to cover the eggs completely. Cover and refrigerate at least 8 hours or up to 24 hours — the longer they sit, the deeper the magenta ring.
8 hr, hands-off
- Step 4
Lift the eggs out of the brine and pat dry. Slice each egg in half lengthwise with a thin, sharp knife, wiping the blade between cuts. Pop the yolks into a medium bowl and set the whites cut side up on a platter.
10 min
- Step 5
Mash the yolks very smooth with a fork, then stir in the sour cream, mayonnaise, horseradish, Dijon and white wine vinegar until creamy and fluffy. Season with salt and pepper to taste.
10 min
- 1/3 cup sour cream
- 3 tbsp mayonnaise
- 2 tbsp prepared horseradish
- 2 tsp Dijon mustard
- 1 tsp white wine vinegar
- salt
- black pepper
- Step 6
Spoon the filling into a zip-top bag, snip off a corner, and pipe it into the egg whites (or spoon it in). Finely dice enough of the reserved beets to make about 1/3 cup and pat dry on a paper towel.
10 min
- 1 can sliced or whole beets (15 oz), drained, liquid reserved
- Step 7
Top each egg with a little diced beet, chopped dill and a dill sprig, and a pinch of flaky salt. Chill until ready to serve, up to 4 hours.
5 min
- 2 tbsp fresh dill
- flaky salt
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026