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Beet Deviled Eggs

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.

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!

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!

Tasty Beet Deviled Eggs for Halloween Photo

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.

Boiling Beets And Eggs photo

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

Photo of Ingredients for Making Beet Deviled Eggs

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!

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

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

Nutrition Information
Serving Size 1 deviled egg half
Amount Per Serving Calories 68Total Fat 4gSaturated Fat 1gCholesterol 175mgCarbohydrates 2gFiber 0.5gProtein 6.5g

Did you make this recipe?

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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!

kim

Tuesday 16th of October 2018

What a great idea! These are so pretty and so perfect for serving around the holidays!