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 shared a little bit of these deviled eggs with you guys in my Thanksgiving Recap when I made a batch 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.
- 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
- 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.
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.