Yes, that’s a great way to fill them!

Hi Katie – you use one cup of vinegar for the staining process, but one teaspoon in the deviled eggs filling. Hope that helps to clarify!

Hi Kara – Thrilled to hear you ended up loving these beet pickled deviled eggs! Hope you have an amazing Easter.

Haha, yes, it’s a much loved recipe for sure! And thanks for sharing it with your friends. :) As for the beet liquid, that’s a great question. If I had to take a guess, I’d say it’s probably good for a week or so in the fridge (though I’m not a food safety expert). Enjoy!

I make this all the time for get-togethers, picnics, and every day lunches, and it’s always a hit! I actually had a classmate of mine (I’m in grad school) email me out of the blue DAYS after our semester gathering to ask where I got the recipe!

I do have one question, though: How long can I use the staining liquid? I like to incorporate hard-boiled eggs in with my lunches, and these look amazing against my salads. I hate to keep buying beets to just toss them out after making this liquid and using it only once. Can I reuse, and if so, how long will this keep in my refridgerator?

Hi Sophia – I believe I soaked these for about 6 hours or so, to get that thicker pink line. How did yours turn out?