For a smoother yolk mixture, use an immersion blender or food processor to combine the yolks and beet mixture. If you don't have sweet pickle relish, finely chopped dill pickles can be used as a substitute. For a spicier kick, add a dash of hot sauce or a pinch of cayenne pepper to the yolk mixture. To make ahead, prepare the yolk mixture and store it separately from the egg whites. Fill the eggs just before serving to prevent them from becoming soggy.
Russian Deviled Eggs
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS15
These vibrant deviled eggs get their unique twist from the earthy sweetness of beets, transforming a classic appetizer into a colorful and flavorful delight. A delightful fusion inspired by a traditional beet salad, these eggs are sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate1 g
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Cholesterol94 mg
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Fiber0 g
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Protein3 g
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Saturated Fat1 g
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Sodium81 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Simmer the beet: Place the peeled beet in a small saucepan, cover with water, and bring to a simmer. Cook until tender, approximately 15 minutes. Drain and allow to cool.
02
Step
5 mins
Prepare the beet mixture: Grate the cooled beet using the medium holes of a grater. In a bowl, combine the grated beet with mayonnaise, Dijon mustard, and sweet pickle relish.
03
Step
20 mins
Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. This ensures perfectly cooked yolks.
04
Step
5 mins
Cool and peel the eggs: Remove the eggs from the hot water and cool them under cold running water. Peel the cooled eggs.
05
Step
5 mins
Prepare the yolk mixture: Cut each egg in half lengthwise and place the yolks in a bowl. Mash the yolks with a fork and thoroughly stir in the prepared beet mixture. Season with paprika, salt, and pepper to taste.
06
Step
5 mins
Assemble the deviled eggs: Arrange the egg white halves cut-side up on a serving platter. Spoon the yolk mixture into each egg white half. Garnish with fresh cilantro sprigs before serving.
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Demetris Haag
Jun 30, 2025I didn't have cilantro, so I used parsley instead. Still great!
Taryn Swaniawski
Jun 28, 2025My kids even liked them, and they usually hate beets!
Elvera Abbott
Jun 26, 2025I was skeptical about the beets, but these were surprisingly delicious!
Darion Hayes
Jun 22, 2025Easy to follow instructions and a unique twist on a classic.
Elmira Schimmel
Jun 18, 2025The color is so beautiful! A real showstopper at my party.
Loma Bartell
Jun 9, 2025These are now my go-to deviled egg recipe!
Gunner Mitchell
May 26, 2025Will make again.
Jalon Lesch
May 18, 2025I added a little horseradish to the filling for some extra zing.