Russian Deviled Eggs
"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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Ingredients1 h 15 m servings 57 cals
Original recipe yields 12 servings (12 deviled eggs)
- 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.
- 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.
- 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.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
- Cook's Note:
- The prepared eggs may be made up to 2 hours in advance and kept refrigerated, covered with plastic wrap.
Per Serving: 57 calories; 4.3 g fat; 1.4 g carbohydrates; 3.3 g protein; 94 mg cholesterol; 81 mg sodium. Full nutrition
ReviewsRead all reviews 2
I love the reddish purple color! The taste is wonderful! This was easy to make, so I'll be making these again!