Thanksgiving Deviled Eggs Topped with Pickled Blueberries

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Take this Thanksgiving staple up a notch with pickled California Giant blueberries. Everyone around the table will love it!


    For the Deviled Eggs:

  • 6 hard boiled eggs, peeled
  • 1 jar marinated beets, liquid only
  • 3 tbsp hummus
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • ¼ tsp ground turmeric
  • ¼ tsp paprika
  • Pinch of sea salt
  • 2-3 tbsp water
  • For the Pickled Blueberries:

  • ½ cup California Giant Berries Blueberries
  • ½ small red onion or shallot, sliced into thin half moon shape
  • ½ tsp salt
  • ½ tsp coconut or brown sugar
  • ¼ cup white or champagne vinegar
  • ½ cup water
  • Toppings:

  • chives
  • black pepper
  • pinch of sea salt


      • Pour the marinated beets liquid into a bowl and add in the whole, hard-boiled eggs. Let the eggs sit in the marinade for 1 hour minimum or overnight.
      • In the meantime, add all the pickled blueberry ingredients into a mason jar and shake well. Seal and store in the fridge until it’s time to assemble your deviled eggs.
      • Once the outside of the hard-boiled eggs are dyed pink from the marinade, slice in half lengthwise. Scoop out the yolk from each egg and add it into a mixing bowl along with the rest of the ingredients for the deviled eggs. Smash the mixture with a fork and mix until creamy. Spoon (or pipe) the filling into the center of the hard-boiled egg. Top each with 1-2 pickled blueberries, pickled red onion, chives, sea salt and black pepper. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!