Russian Deviled Eggs
Share recipe
Description
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 small beet, peeled
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons sweet pickle relish
- 6 eggs
- 1 pinch ground paprika, or to taste
- salt and ground black pepper to taste
- 12 sprigs fresh cilantro
Directions
- 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.
Nutrition Facts
serving: 12 deviled eggs
calories: 57.4 kcal
carbohydrates: 1.4 g
protein: 3.3 g
saturated fat: 1.1 g
cholesterol: 93.9 mg
sodium: 81.3 mg
fiber: 0.3 g
sugar: 0.9 g
Categories