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Friday, August 28, 2015

Russian Deviled Eggs

Ingredients

  • Servings: 12
  • 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)

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins

  • 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 halves; top with cilantro.

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