Russian Deviled Eggs Recipe – Russian Special
Russian Deviled Eggs are a beloved appetizer featuring hard-boiled eggs halved and filled with a creamy mixture of mashed yolks, mayonnaise, mustard, and finely chopped pickles. Often garnished with a sprinkle of paprika or fresh herbs, these deviled eggs offer a delightful balance of flavors and textures, making them a popular choice for gatherings and festive occasions.
- 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.
Recipe Notes:
Egg Preparation: For easy peeling, use eggs that are slightly older (about a week old) and place them in ice water immediately after boiling.
Yolk Mixture: Mash the yolks thoroughly before mixing with other ingredients to ensure a smooth filling.
Flavor Variations: Experiment with adding finely chopped herbs like dill or parsley to enhance the flavor.
Serving Tip: Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Garnishing: Top with a sprinkle of paprika or a small sprig of fresh dill for an authentic touch.
