Passover Seder Deviled Eggs
The most popular dish at my Passover Seder last year were these Passover seder-inspired deviled eggs! They have a beautiful magenta color from being marinated in pickled beets, and the filling has a bit of a punch from the horseradish, maror!
Ingredients
- 6 hard boiled eggs
- 1 jar pickled beets
- 3 tablespoon mayonnaise
- 2 teaspoon horseradish or more based on your preference
- 1 teaspoon dijon mustard
- 1-2 teaspoon lemon juice
- ½ teaspoon kosher salt
- Pepper
- Parsley or celery leaves for garnish
Instructions
- Prepare the eggs: Place the hard boiled eggs in a large jar or container, then pour in the pickled beets along with their vibrant juice. If the liquid doesn’t fully cover the eggs, top it off with a little water until submerged. Cover and refrigerate overnight, or for at least 12 hours, to let the eggs take on their beautiful magenta hue.
- Prepare the filling: Once the eggs are fully pickled, remove them from the jar and gently slice them in half lengthwise. Carefully pop out the yolks and transfer them to a bowl. Add the mayonnaise, mustard, kosher salt, lemon juice, and horseradish, then mash and mix until smooth and creamy. For an extra silky texture, you can press the mixture through a fine mesh sieve. Taste and adjust the horseradish to your liking—this is your moment for a little heat!
- Finish the Deviled Eggs: Spoon or pipe the yolk filling back into the jewel-toned egg whites. Garnish with parsley or celery leaves for a fresh, springy finish. Serve chilled and enjoy this playful, Passover-inspired twist on a classic appetizer.