Name: Russian Deviled Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 small beet, peeled; 2 tablespoons mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons sweet pickle relish; 6 eggs; 1 pinch ground paprika, or to taste; salt and ground black pepper to taste; 12 sprigs fresh cilantro

Ingredients

1 small beet, peeled
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 teaspoons sweet pickle relish
6 eggs
1 pinch ground paprika, or to taste
salt and ground black pepper to taste
12 sprigs fresh cilantro

Instructions

Step 1

Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
Step 2

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Step 3

Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
Step 4

Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Enjoy your meal!