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
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