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Beet Deviled Eggs

These Beet Deviled Eggs (with a spin) are spiced up with a hint of coriander, smoked paprika and chili powder, and instead of mayo and mustard, I went with red wine vinegar and Greek yogurt. To make things all pretty and jazz up the nutrition, I threw in some beets!

I’ve partnered with Eggland’s Best to bring y’all these Beet Deviled Eggs. All opinions expressed are my own. Thank you for supporting the brands that keep this blog spinning.

Easy Beet Deviled Eggs photo

If I happen to be sitting near a plate of deviled eggs, it’s so hard for me to leave that plate alone. That combo of creamy, spiced yolk filling nestled in a casing of firm egg white can be quite addicting. I keep picking up one after another of those little, two-bite morsels of deliciousness and before I know it, that plate is empty!

Deviled eggs are so darn delicious! And, they have come along way since their early beginnings with the Romans around the 5th century!

Around the holidays, my daughter makes some traditional deviled eggs that sometimes end up disappearing before they even have a chance to make it to the holiday table. Clearly I have some talented and smart holiday guests!

Tasty Beet Deviled Eggs for Halloween Photo

However, around Halloween, the deviled-egg-baton is passed onto me to come up with an out-of-the-box version, like these Beet Deviled Eggs.

Boiling Beets And Eggs photo

A few years ago, I made these Deviled Egg Bloody (beet) Eyeballs.

Ingredients to make these Beet Deviled Eggs:

This year, I am sticking with the beet theme, only jazzing it up in a different way. Like they did in Spain in the 13th century when they made deviled eggs by mashing the yolk with cilantro, onion, pepper, coriander, murri (fermented barley or fish sauce), oil, and salt and leaving out the mayo and mustard; I opted to mix Eggland‘s Best egg yolks with:
• Mashed, boiled beets,
• Coriander,
• Smoked paprika,
• Chili powder
• Red wine vinegar, &
• Greek yogurt

If you’d like a break from the traditional mayo-mustard deviled eggs, then do give these spice-alicious ones a try.

Photo of Ingredients for Making Beet Deviled Eggs

When It comes to eggs, Eggland’s Best is my favorite choice. I make sure I give my small family the best by always using Eggland’s Best eggs – like in these Oat Banana Chip Cookies, these Savory Oat Potato Pancakes, and these Lemon Muffins! Truth is, Eggland’s Best eggs are superior. After all, their catchphrase IS “Better taste. Better nutrition. Better eggs.®” EB Eggs have more of the delicious, farm-fresh taste you and your family will love – no matter how you cook them.

EB Large Shell Eggs have:
10x more vitamin E
6x more vitamin D
3x more vitamin B12
More than double the omega-3s
25% less saturated fat
38% more lutein
Excellent source of vitamins B2 & B5
And, only 60 calories!

Photo of Devilled Beet Eggs with Eggland's Best eggs

By the way, a complete list of the vitamins & nutrients in EB eggs can be found here: http://www.egglandsbest.com/superior-nutrition/nutritional-benefits-eb-eggs/ And, a complete nutritional breakdown of Eggland’s Best eggs versus ordinary eggs can be found here: http://www.egglandsbest.com/superior-nutrition/eb-eggs-vs-ordinary-eggs/

The first time I made these, I had quite a bit of that beet deviled egg filling leftover, which my daughter and I ended up eating smeared on large white mushrooms, crusty french bread, and even on leaves of lettuce. Please check out the recipe in it’s entirety on the Eggland’s Best website (through this link).

Easy Beet Deviled Eggs photo

Beet Deviled Eggs

Yield: 5 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

These Beet Deviled Eggs (with a spin) are spiced up with a hint of coriander, smoked paprika and chili powder, and instead of mayo and mustard, I went with red wine vinegar and Greek yogurt. To make things all pretty and jazz up the nutrition, I threw in some beets!

Ingredients

  • 5 Eggland's Best Eggs
  • 1 beetroot
  • 1/2 tsp coriander
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 1 tbsp red wine vinegar
  • 1 tbsp Greek Yogurt
  • 1/8 tsp salt
  • 1/8 tsp pepper

Instructions

  1. Wash and peel your beetroot. Then, place it in a deep saucepan and fill saucepan with water so beetroot is submerged.
  2. Place over a medium to high flame and let simmer for 45 minutes.
  3. At the 45 minutes mark, with the beetroot in, gently place the 5 eggs into the pan to boil for 10 more minutes.
  4. When time is up, drain beetroot and eggs. Place eggs immediately in an ice bath. Peel eggs and cut them in half.
  5. 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.
  6. Then, scoop the yolks into bowl.
  7. 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.
  8. Pipe into the egg white halves. If you would like, garnish with parsley and enjoy!
Nutrition Information
Yield 5 Serving Size 2 deviled egg half
Amount Per Serving Calories 79Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 186mgSodium 140mgCarbohydrates 2gFiber 0gSugar 1gProtein 7g

Nutrition information is provided as a courtesy and should be considered an approximation only. Savory Spin makes no guarantees to the accuracy of this information. Please do consult a professional nutritionist for more accurate information. Please do keep in mind that prep times, cooking times, etc, are provided as guidelines as there are so many variables at play.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Looking for another unique spin on deviled eggs? Then check out these Easy Avocado Devilled ones as well!

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Monday 29th of March 2021

[…] Beet Deviled Eggs – These Beet Deviled Eggs (with a spin) are spiced up with a hint of coriander, smoked paprika and chili powder, and instead of mayo and mustard, I went with red wine vinegar and Greek yogurt. To make things all pretty and jazz up the nutrition, I threw in some beets! […]

angiesrecipes

Tuesday 16th of October 2018

I adore deviled eggs..the beet filling looks sensational!

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Tuesday 16th of October 2018

Ha ha, well we all know how much you love your beets Shashi, so this is definitely YOUR recipe. Gosh I remember that original Deviled Egg Bloody (beet) Eyeballs recipe too. Where has all the time gone? These are just perfect for the holidays! :-)

Jacqueline Debono

Tuesday 16th of October 2018

I also love deviled eggs and like you have found myself eating one after the other! I adore the colour of these! And the flavours! Definitely want to give them a try. Going to pin for later!

danielle

Tuesday 16th of October 2018

These sound so delicious! I love using beets in coking and happen to have a bunch in my fridge. Like that you used red wine vinegar too -what a great idea!

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