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.