How to Make Russian Deviled Eggs - A Step-by-Step Guide

Deviled eggs are a classic appetizer that are loved by many, and for good reason. They are not only delicious, but also incredibly versatile, as there are countless variations of the classic deviled egg recipe to suit different tastes and preferences. One of the most popular and unique variations is the Russian deviled eggs, which are known for their creamy and tangy filling that is sure to impress your guests.

What sets Russian deviled eggs apart from the traditional deviled eggs is ...

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Ingredients

  • 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)

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 25 mins
  • Total Time: 1 hr 15 mins
  • Servings: 12
  • Yield: 12 deviled eggs

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

    57 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 94mg
    • Sodium: 81mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 3g
    • Vitamin C: 1mg
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 67mg