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Russian Deviled Eggs Recipe

Recipe by: ChefSashinka

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook30 m
  • Ready In1 h 15 m
  • 1Place 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.
  • 2Place 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.
  • 3Cut 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.
  • 4Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
Footnotes
  • Cook's Note:
  • The prepared eggs may be made up to 2 hours in advance and kept refrigerated, covered with plastic wrap.
Ingredients
  • 12 servings
  • 57 cals
  • 1 small beet, peeled
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet pickle relish (optional)
  • 6 eggs
  • 1 pinch ground paprika, or to taste
  • salt and ground black pepper to taste
  • 12 sprigs fresh cilantro (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    57
    3%
  • Fat:
    4.3
    7%
  • Carbs:
    1.4
    < 1%
  • Protein:
    3.3
    7%
  • Cholesterol:
    94
    31%

Based on a 2,000 calorie diet

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