Valentine’s Day Beet Deviled Eggs
Valentine’s Day Beet Deviled Eggs are a stunning and delicious twist on a classic appetizer. The creamy yolk filling, combined with earthy roasted beets, creates a vibrant pink hue that’s perfect for celebrating love. Whether you’re hosting a romantic dinner or a festive gathering, these delightful deviled eggs will impress your guests with their unique flavors and eye-catching presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 halves (6 eggs) 1x
- Category: Appetizer
- Method: Boiling/Roasting
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 1 medium beet (about 8 oz)
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (to taste)
- 1/4 teaspoon pepper (to taste)
- Fresh herbs (chives or dill) for garnish
Instructions
- Place eggs in a pot, cover with water, bring to a boil, then cover and remove from heat. Let sit for 12 minutes before transferring to an ice bath.
- Roast fresh beets at 400°F (200°C) for about 45 minutes until tender. Peel and chop into small cubes.
- Once cooled, peel the eggs and slice in half lengthwise. Scoop out yolks into a bowl and combine with chopped beets, mayonnaise, Dijon mustard, salt, and pepper. Blend until smooth.
- Generously fill each egg white half with the beet mixture using a spoon or piping bag.
- Top with freshly chopped herbs and serve chilled.
Nutrition
- Serving Size: 1 deviled egg half (30g)
- Calories: 51
- Sugar: 0.5g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 63mg
Keywords: For extra flavor, consider adding horseradish or sriracha to the filling. Leftover filling can be stored separately from egg whites to maintain freshness.