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.

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!

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.

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.

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!

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).

Beet Deviled Eggs

4.34 from 3 votes

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Prep Time: 10 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 5 servings

Author: Shashi

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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

• 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!

Nutrition

Serving: 2deviled egg half | Calories: 79kcal | Carbohydrates: 2g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 140mg | Sugar: 1g

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

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