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Russian Deviled Eggs
Rating: 5 stars
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
prep:
20 mins
cook:
30 mins
additional:
25 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 deviled eggs
Russian Deviled Eggs

Ingredients

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

Directions

  • 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

Per Serving:
57.4 calories; 3.3 g protein; 1.4 g carbohydrates; 93.9 mg cholesterol; 81.3 mg sodium. Full Nutrition
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