Beet Deviled Eggs

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Beet Deviled Eggs
Prep Time
10 min
Cook Time
55 min
5 (2 egg halves each)


  • 5 Eggland's Best Eggs (large)
  • 1 beetroot
  • 1/2 teaspoon coriander
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Greek Yogurt
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


Serving Size
4 g
  Saturated Fat
1 g
175 mg
100 mg
2 g
Dietary Fiber
.5 g
6.5 g

Wash and peel your beetroot. Then, place it in a deep saucepan and fill saucepan with water so beetroot is submerged.

Place over a medium to high flame and let simmer for 45 minutes.

At the 45 minutes mark, with the beetroot in, gently place the 5 eggs into the pan to boil for 10 more minutes.

When time is up, drain beetroot and eggs. Place eggs immediately in an ice bath. Peel eggs and cut them in half.

Gently, slice the beetroot in half. Set one half aside (you can enjoy it plain or shred it and use it as decoration when serving these beet deviled eggs. Take the other half, place it in a bowl and mash it up like you would a potato.

Then, scoop the yolks into bowl.

Add in the coriander, smoked paprika, chili powder, red wine vinegar, Greek yogurt, salt and pepper, and mash/ mix until all ingredients are well incorporated.

Pipe into the egg white halves. If you would like, garnish with parsley and enjoy!

Filed Under: Appetizer, Side Dish, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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