These beet deviled eggs are filled with a beet filling, topped with fresh cucumber, smoked salmon, and fresh dill for a pop of color.
- 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
- 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.
- 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.
- 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