Russian Deviled Eggs

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.

• 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 sweet pickle relish (Optional)
• 2 teaspoons Dijon mustard
• 1 pinch ground paprika, or to taste
• 1 small beet, peeled
• 12 sprigs fresh cilantro (Optional)

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.