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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.
By ChefSashinka

Ingredients
12
Original recipe yields 12 servings
Directions
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; protein 3.3g; carbohydrates 1.4g; fat 4.3g; cholesterol 93.9mg; sodium 81.3mg. Full Nutrition
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