Description
A delicious and visually appealing twist on classic deviled eggs featuring creamy beetroot filling.
Ingredients
Scale
- 6 large eggs
- 1 medium beetroot, boiled and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon mustard (Dijon or yellow)
- Salt, to taste
- Pepper, to taste
- Fresh dill or parsley for garnish
Instructions
- Boil the eggs by bringing a pot of water to a boil. Carefully place the eggs in the boiling water for 9-12 minutes.
- Cool the eggs in a bowl of cold water or ice bath for 5-10 minutes.
- Peel the eggs under running water after cooling.
- Prepare the beetroot by slicing it into small pieces or grating it.
- Make the filling by mashing the egg yolks with beetroot, mayonnaise, mustard, salt, and pepper until smooth.
- Fill the hollowed egg whites with the beetroot yolk mixture generously.
- Garnish with fresh dill or parsley on top of each deviled egg.
Notes
Make ahead of time by keeping the egg whites and filling separate until serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 186mg
Keywords: deviled eggs, beetroot, appetizer, party food, vegetarian recipe