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Beet Deviled Eggs

Beet Deviled Eggs

Add a festive touch to your favorite deviled egg recipe! Use beets to naturally color the yolk mixture in this Easter classic. It will make it impossible to go back to your old deviled egg recipe.

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servings Makes 12 servings 12
preparation time PREP 20 minutes
total time TOTAL Under 30 minutes

Ingredients

  • 12 eggs
  • 1 medium cooked beet
  • ½ cup mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 teaspoons sugar
  • 2 teaspoons grated onion
  • ½ teaspoon kosher salt
  • fresh dill sprigs, if desired

Directions

  1. Bring eggs and water cover to a boil. Let eggs stand 10 minutes. Remove eggs with slotted spoon. Place in cold water until cooled. Peel eggs, cut in half and gently remove yolks.
  2. Place beet in food processor with egg yolks, mayonnaise, vinegar, sugar, onion and salt. Blend until smooth. Place mixture in zip-top storage bag. Cut corner and squeeze mixture through into egg whites. Garnish with fresh dill, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories70

Protein5g

Carbohydrates3g

Fiber0g

Sugars2g

Fat4g

Cholesterol160mg

Sodium220mg

Saturated Fat1g

REVIEWS OF THIS RECIPE

Beet Deviled Eggs