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.
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).
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,
Spoon the filling into the egg white shells.
Garnish each deviled egg with a radish slice, a sprinkling of chives, and some additional za'atar spice blend on top.
Beet Pickled Deviled Eggs with Za'atar and Tahini https://www.eatthelove.com/beet-pickled-deviled-eggs/