These beet deviled eggs are filled with a beet filling, topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color. They’re perfect for the holidays, potlucks, parties, and other gatherings.
This post may contain affiliate links. Please read our disclosure policy.Beet Deviled Eggs
A combination of salty smoked salmon, the freshness of the cucumber, and the sweetness of the beets makes these beet deviled eggs so delicious. They’re bright, flavorful, and crowd-favorite.
This recipe is inspired by a mash-up of many salads my mom used to make around the holidays. One, in particular, is called Shuba. It’s a layered salad of pickled herring with cooked vegetables and mayonnaise.
The combination of flavors was always a hit and worked so well. So these beet deviled eggs use similar ingredients and taste pretty close to the salad.
What are Beet Deviled Eggs Made Of?
- Eggs
- Beets
- Smoked Salmon
- Cucumbers
- Onion
- Garlic
- Dill
- Mayonnaise
- Lemon juice
How to Make Beet Deviled Eggs
Beet deviled eggs are easy to make and you can make them even easier by cooking your eggs and beets ahead of time. Use your favorite technique for boiling the eggs.
I’ll show you how I cook the beets but you can certainly skip this step and pick up cooked whole beets at the supermarket.
- Cook the Beets: Place unpeeled beets in a small saucepan and cover with water. Simmer for 20-25 minutes or until knife tender. Drain, cool, and peel. Using a box grater, grate the beets using a large hole grater.
- Prepare the Filling: Slice hard boiled eggs in half lengthwise. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and black pepper to taste.
- Fill the Egg Whites: Spoon or pipe the filling into each egg white. Top with a slice of cucumber and smoked salmon. Garnish with fresh dill. Chill for at least 30 minutes before serving.
Serving Suggestions
Deviled eggs make a great appetizer or side dish for any occasion. If you’re in need of a platter to display your deviled eggs, this white egg tray is one we absolutely love. And this food storage container with egg holder trays is a great way to transport deviled eggs.
Make Ahead and Leftovers
You can prepare the egg whites and filling mixture up to 2 days in advance, and refrigerate each separately in tightly-sealed containers until ready to assemble and serve.
It’s best to serve deviled eggs on the same day as assembled. You can refrigerate leftovers for up to 1-2 days but they just won’t look as pretty.
More Egg Recipes to Try
Print
Beet Deviled Eggs
- Prep Time: 40 min
- Cook Time: 25 mins
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Appetizer
- Method: Boiled
- Cuisine: American
Description
These beet deviled eggs are filled with a beet filling, topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color.
Ingredients
- 2 small beets, leafy greens removed
- 12 large eggs, hard boiled and peeled
- 1/4 cup onion, minced
- 2 garlic cloves, minced
- 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
- Kosher salt and fresh black pepper
Instructions
- Place unpeeled beets in a small saucepan and cover with water. 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. Scoop out the yolk and place in a medium bowl. Using a fork, mash the yolks. Add grated beets, onions, garlic, 2 tablespoons of chopped salmon, dill, mayonnaise, and lemon juice. Mix to combine. Season with salt and pepper, to taste.
- Spoon or pipe the filling into the egg whites. Top with a slice of cucumber and smoked salmon. Garnish with dill. Chill in the refrigerator for at least 30 minutes before serving.
Notes
- Beets: You can skip the step of cooking your own beets and simply pick up cooked whole beets at the supermarket. I usually find them in the produce section.
- Leftovers: Assembled eggs are best served on the same day. Leftover deviled eggs can be refrigerated for several days but may not look as pretty.
Keywords: deviled eggs, holiday eggs, eggs with beets
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.
★★★★★
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!