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These deviled eggs are a different take on the traditional eggs that we all love. Packed with beets filling and topped with fresh cucumber and smoked salmon. Combination of the saltiness of the smoked salmon, freshness of the cucumber and sweetness of the beets can not be a more better combination. They make a great holiday appetizer that can be prepared ahead of time. I personally love the idea of serving these for New Years Eve party.
I made these deviled eggs for Thanksgiving dinner. They were a BIG hit! Everyone devoured them! And there were no leftovers! These are pretty darn good and I’m not saying it just because I made them 🙂
I grew up eating beets mostly in salads, smothered in mayo. Probably not the healthiest of ways but mayo does make a dish taste kinda tasty. Can’t we all agree on that? I normally try to stay away from mayo based foods but tis’ the season of eating, so why not whip out the mayo.
These deviled eggs are a mash up of many salads that my mom used to make around the holidays. One in particular is called Shuba (fur coat), which is a layered salad of cooked vegetables smothered in mayo. Sounds worse on paper than it really is. It’s actually a super tasty salad that’s served a lot around the holidays or special occasions, consisting of beets, eggs, potatoes, carrots, and herring. These deviled eggs have similar ingredients and taste super tasty. They make a beautiful presentation to any holiday table.
Deviled Eggs with Beets and Smoked Salmon
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 12 1x
Ingredients
- 2 small beets, leafy greens removed
- 12 eggs, hard boiled and peeled
- 1/4 cup onion, minced
- 2 medium garlic cloves, pressed
- 4 oz. smoked salmon, with 2 Tbsp. chopped
- 2 Tbsp. chopped fresh dill, plus extra for garnish
- 4 1/2 Tbsp. mayonnaise
- 1 tsp. fresh lemon juice
- 1 small cucumber, halved lengthwise and thinly sliced
- sea salt and fresh ground pepper
Instructions
- Place unpeeled beets in a small sauce pan; cover with water and cook over medium heat, partially covered for 20-25 minutes or until knife tender. Drain and cool.
- Peel the beets and grate using a large hole grater.
- Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onion, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice; mix until combined. Season with salt and pepper according to taste.
- Spoon the beet mixture into each egg white half. Top with slice of cucumber and smoked salmon. Garnish with chopped dill.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Beets will bleed through the egg whites. If you want a pretty presentation, prepare the filling and store covered in the refrigerator. Right before serving, fill the eggs with the beets mixture and serve.
Olga says
These are such a tasty and colorful variation of deviled eggs. I would eat an entire platter if I could 🙂
★★★★★
Ohmydish says
Hi ! We put up a list of the TOP 100 best Christmas recipes for 2015. Your recipe was also included on this list. Go check it out at: http://ohmydish.com/100-best-christmas-recipes-2015/ Greetings, Veronique and Marco from ohmydish.com
★★★★★
Katya says
Thank you for sharing!
[email protected] says
What a gorgeous pop of colour, Katya! I am definitely trying this beauty for Easter. 🙂
Katya says
Thanks Julia! I hope you enjoy these. They were in rotation during all of our holiday parties and everyone seemed very pleased with them 🙂
sue|theviewfromgreatisland says
This is stunning, and I can’t tell you how refreshing it is to see after weeks of nothing but cookies and candy 🙂
★★★★★
Katya says
Thanks Sue! I completely agree…I’m taking a break from baking 🙂 Thanks for stopping by. Have a great holiday!
Valya of valyastasteofhome.com says
This is amazing Katya. Thsnks for another great recipe. Love your pictures! : )
★★★★★
Katya says
Aww thanks Valya! You’re so sweet 🙂
Shinee says
Katya, I saw these gems on IG and had to stop by for the recipe! What a genius idea, deviled eggs and smoked salmon. I love them both.
Katya says
Thanks Shinee! They taste even better than they look 🙂 Thanks for your comment!