Russian Deviled Eggs

Flora S.

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

Instructions
 

  • 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.

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