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.

beet deviled eggs

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.

beet devilled eggs

What are Beet Deviled Eggs Made Of?

  • Eggs
  • Beets
  • Smoked Salmon
  • Cucumbers
  • Onion
  • Garlic
  • Dill
  • Mayonnaise
  • Lemon juice
smoked salmon deviled eggs

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.
close up side view salmon deviled eggs

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.

overhead close up deviled eggs with beet filling

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Deviled Eggs filled with the tastiest filling ever! Just check the ingredients. It is out of this world and 100% crowd pleaser! | littlebroken.com @littlebroken

Beet Deviled Eggs

  • Author: Katya
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.

Nutrition

  • Serving Size: 2 egg halves
  • Calories: 293
  • Sugar: 2.4 g
  • Sodium: 232.7 mg
  • Fat: 19.4 g
  • Carbohydrates: 4.9 g
  • Protein: 24.3 g
  • Cholesterol: 404.2 mg

Keywords: deviled eggs, holiday eggs, eggs with beets