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Russian Deviled Eggs

Rated as 5 out of 5 Stars
14

"I am calling these Russian because of my use of beets in the recipe. One day when I decided to make deviled eggs for the first time, I had made a beet salad that my mom taught me. This was just grated boiled beets mixed with mayonnaise and fresh garlic. I decided to use this instead of just plain mayo. And from here, my recipe was born! Hope you like it."
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Ingredients

1 h 15 m servings 57
Original recipe yields 12 servings (12 deviled eggs)

Directions

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  1. Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
  2. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  3. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
  4. Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Footnotes

  • Cook's Note:
  • The prepared eggs may be made up to 2 hours in advance and kept refrigerated, covered with plastic wrap.

Nutrition Facts


Per Serving: 57 calories; 4.3 1.4 3.3 94 81 Full nutrition

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Reviews

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I love the reddish purple color! The taste is wonderful! This was easy to make, so I'll be making these again!

i made it exactly the same. but i didn't use the beet because i don't like it. but, overall it's quite an interesting recipe to try and a very simple yet delicate one too.

I used the ingredient search to find a recipe with beets and eggs to fit the whole 30 diet. This one was perfect. I used less mayo, but otherwise followed the recipe. You end up with too much st...