Russian Deviled Eggs

Grated beet provides the Russian influence on a classic deviled egg, and it turns them a lovely color.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 57 Calories

Ingredients

• 6 eggs
• salt and ground black pepper to taste
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 pinch ground paprika, or to taste
• 1 small beet, peeled
• 12 sprigs fresh cilantro
• 2 teaspoons sweet pickle relish

Recipe Instructions

Step 1

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.

Step 2

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.

Step 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.

Step 4

Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.