Beet Pickled Deviled Eggs with Za'atar and Tahini.

Beet Pickled Deviled Eggs with Za'atar and Tahini

These Mediterranean-spiced filled deviled eggs have a stunning vibrant pink color because of they are first pickled in beet juice. You must pickle them in the juice for 8 hours minimum to get color and flavor so keep that in mind if you are making them for an event or special occasion.
Course Side Dish
Cuisine American, Mediterranean
Keyword beet, deviled eggs, easter, eggs, mediterranean spice, radish, spring, tahini, zaatar
Prep Time 10 minutes
Cook Time 30 minutes
Rest Time 1 hour
Total Time 40 minutes
Servings 12
Calories 50 kcal
Author Irvin


Beet pickling juice

  • 4 cups white vinegar
  • 2 1/2 cups water
  • 1/2 cup granulated white sugar
  • 1 tablespoon kosher salt
  • 1 large beet peeled and cut in half


  • 6 hard boiled eggs peeled
  • 1 tablespoon chives chopped
  • 1/4 cup Greek-style yogurt
  • 1 teaspoon mustard
  • 1 teaspoon za'atar spice blend
  • 2 teaspoon tahini
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

To assemble

  • Radish slices for garnish
  • Additional chopped chives
  • Za'atar spice blend


  1. Make the beet pickling juice by placing the vinegar, water, sugar and salt in a medium sized saucepan. Turn the heat on high, until the solids dissolve, then add the beet. Lower the heat and simmer for 30 minutes, or until the beet is tender and cooked. Remove the beet and save for another use. Let the brine cool. Place the peeled hard-boiled eggs in a large bowl, then pour enough of the brine to cover the eggs. Then cover and refrigerate overnight (8 hours) up to 2 days (48 hours).

    make the beet pickling juice then marinated the eggs in the juice for 8 hours up to 48 hours.
  2. Once the eggs are done marinating in the brine, remove them and slice them in half. Place the egg yolks in a medium-sized bowl. Add the chives, yogurt, mustard, za'atar, tahini, salt and pepper into the bowl as well. Mash all the fillings ingredients together until smooth,
    place egg yolks and filling ingredients in a bowl and mash together.
  3. Spoon the filling into the egg white shells.
    Spoon filling into egg whites.
  4. Garnish each deviled egg with a radish slice, a sprinkling of chives, and some additional za'atar spice blend on top.