Home
Russian-Style Beet Deviled Eggs
Gluten Free
Russian

Russian-Style Beet Deviled Eggs

A colorful twist on classic deviled eggs featuring grated beets mixed with creamy yolk filling for a vibrant pink hue and earthy flavor.
Gluten Free
Russian

Russian-Style Beet Deviled Eggs

A colorful twist on classic deviled eggs featuring grated beets mixed with creamy yolk filling for a vibrant pink hue and earthy flavor.

1 hour 15 minutes

Prep Time

30 minutes

Cook Time

Easy

Level

Serves 12

Servings

1 hour 15 minutes

Prep Time

30 minutes

Cook Time

Easy

Level

Serves 12

Servings

These stunning pink deviled eggs get their gorgeous color and subtle earthy sweetness from fresh grated beets. Inspired by traditional Russian beet salads, this recipe transforms ordinary deviled eggs into something truly special. The beets add not only beautiful color but also a delicate sweetness that perfectly complements the creamy egg yolk filling. Perfect for parties, holidays, or whenever you want to surprise your guests with something unexpectedly delicious.

Ingredients

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

Tips

  1. Add minced fresh dill instead of cilantro for a more traditional Russian flavor profile.

  2. Mix in a teaspoon of prepared horseradish for a spicy kick that complements the beet sweetness.

  3. Use Greek yogurt in place of half the mayonnaise for a lighter, tangier version.

  4. Top with toasted sunflower seeds or chopped walnuts for added crunch and authenticity.

Storage

Store covered in the refrigerator for up to 2 days. The beet color will intensify over time, creating an even more vibrant pink appearance.

Steps:

Cook the Beet
Place the peeled beet in a small saucepan and cover with water. Bring to a simmer and cook until tender when pierced with a fork, about 15 minutes. Drain and let cool completely.
Prepare Beet Mixture
Using the medium holes of a box grater, grate the cooled beet into a bowl. Stir in mayonnaise, Dijon mustard, and pickle relish if using. Mix well and set aside.
Hard-Boil the Eggs
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil, then immediately remove from heat and cover. Let stand for 15 minutes.
Cool and Peel Eggs
Transfer eggs to a bowl of ice water to stop cooking. Once completely cool, gently tap and peel the eggs. Cut each egg in half lengthwise.
Make the Filling
Carefully remove yolks and place in a bowl. Mash yolks with a fork until smooth. Fold in the beet mixture until well combined. Season with paprika, salt, and pepper to taste.
Assemble and Serve
Arrange egg white halves cut-side up on a serving platter. Using a spoon or piping bag, fill each egg white with the pink yolk mixture. Garnish with fresh cilantro sprigs if desired.

Nutritions

  • Calories

    57 kcal

    Energy

    239 kJ

    Protein

    3 g

    Fat

    4 g

    Carbohydrates

    1 g

    Fiber

    0.2 g

    Sugars

    0.8 g

    Salt

    0.1 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add minced fresh dill instead of cilantro for a more traditional Russian flavor profile.

  2. Mix in a teaspoon of prepared horseradish for a spicy kick that complements the beet sweetness.

  3. Use Greek yogurt in place of half the mayonnaise for a lighter, tangier version.

  4. Top with toasted sunflower seeds or chopped walnuts for added crunch and authenticity.

FAQ

Yes, you can use canned beets, but fresh beets provide better flavor and texture. If using canned, drain thoroughly and pat dry before grating.
You can prepare these up to 24 hours in advance. Store covered in the refrigerator and add garnishes just before serving.
The color actually intensifies as the eggs sit, becoming more vibrant pink. This is normal and expected with beet-based recipes.
Absolutely! The pickle relish is optional and adds a slight tangy crunch, but the eggs are delicious without it.