These colorful Beet Deviled Eggs are spiced up with a hint of coriander, smoked paprika and chili powder, and instead of mayo and mustard, they’re so flavorful with red wine vinegar and Greek yogurt.
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. 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
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.
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.
Beet Deviled Eggs
- Total Time: 1 hour 5 minutes
- Yield: 5 servings (2 each) 1x
Description
A creative take on the classic deviled eggs.
Ingredients
- 5 large 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
- Salt and pepper to taste
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!
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Appetizer, finger food, party food, Snack
- Cuisine: American
