Beet Cured Deviled Eggs

When in doubt, leave mayo out! These devilishly good deviled eggs were made with creamy, authentic Cedar’s Cucumber Garlic Tzatziki.


  • 6 eggs, hard boiled and peeled
  • ½ cup Cedar’s Cucumber Garlic Tzatziki
  • 9-oz jar of beets, pickled
  • 1 cup white vinegar
  • 2 radishes, sliced
  • 1 tablespoon parsley, chopped
Serves 4 Total 30-60 Minutes


  1. Place hard boiled eggs in a large bowl and cover with beets and their brine. Add vinegar to ensure the eggs are completely covered. Cover and place in the refrigerator overnight for the bright pink coloring.
  2. Remove the eggs from the beet brine.
  3. Slice eggs down the middle and remove the yolks.
  4. In a separate bowl, use a fork to mash the egg yolks and mix with Cedar’s Cucumber Garlic Tzatziki for filling.
  5. Spoon the filling back into the egg whites.
  6. Garnish with radish and parsley.