Russian Deviled Eggs Recipe – Russian Special
The Russian deviled eggs recipe creates stuffed eggs filled with a creamy mixture of mashed egg yolks, mayonnaise, mustard, paprika, dill pickles, purple shallots, and fragrant dill. Originally featured on zakuski buffets preceding grand banquets of Russian emperors, deviled eggs gained popularity during the Soviet era in Russia.
- Prep Time20 min
- Cook Time30 min
- Perform Time25 min
- Total Time1 hr 15 min
Russian Deviled Eggs 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)
How To Make Russian Deviled Eggs
Place the beet in a small saucepan and cover with water. Bring to a simmer and cook until tender, about 15 minutes. Drain and allow to cool. Grate the beet using the medium holes of a grater. Transfer the grated beet to a bowl and stir in the mayonnaise, mustard, and relish (if using).
Place the eggs in a saucepan and cover with water. Bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes. Remove the eggs from the hot water, cool them under cold running water, and peel.
Cut each egg in half lengthwise and place the egg yolks in a bowl. Mash the egg yolks with a fork, then stir in the beet mixture. Season with paprika, salt, and pepper to taste.
Arrange the egg white halves cut-side up on a serving platter. Spoon the yolk mixture into the egg whites. Garnish with cilantro if desired.
