Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 deviled eggs
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

57 calories; protein 3.3g; carbohydrates 1.4g; fat 4.3g; cholesterol 93.9mg; sodium 81.3mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
03/01/2014
I love the reddish purple color! The taste is wonderful! This was easy to make so I'll be making these again! Read More
(5)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/01/2014
I love the reddish purple color! The taste is wonderful! This was easy to make so I'll be making these again! Read More
(5)
Rating: 5 stars
09/30/2018
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. Read More
Rating: 5 stars
02/26/2019
These look great especially next to some sauteed beet greens. The colors look appealing to people who don't like the look of regular deviled eggs. When I make this again I'll add a chopped dill pickle. This is an easy dish that looks really cool. Thanks! Read More
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Rating: 5 stars
08/01/2017
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 stuffing but I just ate it with a fork. Yum Read More