Description
These Bloody Beetroot Deviled Eggs with Spicy Filling are not just visually striking but also packed with flavor and nutrition.
Ingredients
Scale
- 6 large eggs
- 1 medium beet, peeled and sliced
- 1 cup water
- ½ cup white vinegar
- 1 tbsp sugar
- ½ tsp salt
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- ½ tsp hot sauce (or to taste)
- ¼ tsp smoked paprika
- Salt and pepper, to taste
- (Optional) 1 small garlic clove, grated
- (Optional) 1 tbsp chopped pickles or jalapeños
- For Garnish: Beet juice drizzle or beet purée
- Paprika or chili flakes
- Fresh herbs (parsley, chives, or dill)
Instructions
- Start by placing the eggs in a large saucepan and covering them completely with water. Bring the water to a gentle boil over medium heat. Once the water reaches a rolling boil, remove the saucepan from heat and cover it with a lid. Let the eggs sit in the hot water for about 10 to 12 minutes. Transfer the eggs to a bowl filled with ice water to stop the cooking process. Allow them to cool completely, and then peel them gently under running cold water.
- In a separate saucepan, combine the sliced beet, water, white vinegar, sugar, and salt. Bring this mixture to a boil and then reduce the heat to a simmer for about five minutes. Remove the mixture from heat and let it cool completely.
- Place the peeled eggs into a clean jar and pour the cooled beet mixture over them. Seal the jar and refrigerate for at least four hours or overnight.
- Once the eggs are pickled, slice each egg in half lengthwise and gently remove the yolks into a mixing bowl. Mash the yolks, then mix in the mayonnaise, Dijon mustard, hot sauce, and smoked paprika. Adjust with salt and pepper and blend everything until smooth.
- Using a spoon or piping bag, fill the hollowed-out egg whites with the yolk mixture. Drizzle with beet juice or purée, sprinkle with paprika or chili flakes, and garnish with fresh herbs.
Notes
Adjust the amount of hot sauce to your taste preference to manage the spiciness level. Use slightly older eggs for easier peeling.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
Nutrition
- Calories: Approximately 70 per deviled egg half
- Sodium: 50 mg
- Protein: 4 g