Recipe of Russian Milk Brands

Russian Deviled Eggs

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Recipe Summary 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.

Ingredients | Russian Milk Brands

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)

Directions

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.

The prepared eggs may be made up to 2 hours in advance and kept refrigerated, covered with plastic wrap.

Info | Russian Milk Brands

prep: 20 mins cook: 30 mins additional: 25 mins total: 1 hr 15 mins Servings: 12 Yield: 12 deviled eggs

TAG : Russian Deviled Eggs

Appetizers and Snacks, Deviled Eggs,