Russian Deviled Eggs

Russian Deviled Eggs

1
ChefSashinka 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."

Ingredients 1 h 15 m {{adjustedServings}} servings 57 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 57 kcal
  • 3%
  • Fat:
  • 4.3 g
  • 7%
  • Carbs:
  • 1.4g
  • < 1%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

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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.
Tips & Tricks
Quick Pickled Eggs and Beets

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Footnotes

  • Cook's Note:
  • The prepared eggs may be made up to 2 hours in advance and kept refrigerated, covered with plastic wrap.
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Reviews 1

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sueb
3/1/2014

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