These eggs are a nice twist on a classic, but they are lively and packed with flavor! Perfect on their own or smashed onto a piece of hearty sourdough toast, they make an excellent breakfast or anytime snack. I like how the beet gives the egg this wonderful, vibrant color. You will not have leftovers, so make an extra batch for yourself.
So Why is it Called a Deviled Egg?!
Ok, so you might think that the term ‘deviled’ must refer to such eggs as being sinful or naughty, but in fact it has nothing to do with that. ‘Deviled’ foods have been highly seasoned, and this culinary term apparently dates back to the 18th Century. I have heard it said that the term might have come about as hot seasoning is reminiscent of the heat of hell…but who knows? These eggs certainly aren’t hellish…they are anything but! So go on, be a devil and make a batch…;)
To Beet or not to Beet?
So I am in fact a fan of all deviled eggs. I think they are a great party food, fun appetizer, and they are also just a great snack. But what I love about using the beet for these Deceitful Deviled Eggs is that the color pops and just looks so interesting. They will be a talking point on a buffet table or as a swanky hors d’oeuvre…and I recently served them as part of the food at a pink themed party where they went down a treat. They are a playful take on a classic.
Did You Dare to Devil?
So, guys! If you make these Deceitful Deviled Eggs, please leave a comment and indeed give this recipe a share! I love to hear from all of you, and to that end, I always do my best to respond to your comments. Lastly, don’t forget to tag me on Tik Tok or Instagram! Because I like to look through and see your creations. Post to Instagram stories too so I can easily share with my fans!
Having a Party and Looking for More Appetizer Ideas?
Check out my Brussels Sprouts Pistachios and Dates dish.
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Deceitful Deviled Eggs
These eggs are a nice twist on a classic, but they are lively and packed with flavor! Perfect on their own or smashed onto a piece of hearty sourdough toast, they make an excellent breakfast or anytime snack. I like how the beet gives the egg this wonderful, vibrant color. You will not have leftovers, so make an extra batch for yourself.
- Total Time: 20 minutes
- Yield: 8 servings
Ingredients
6 large eggs, boiled and peeled
1 medium steamed beet, chopped
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
Instructions
1. Place eggs in a pot of cold water, and bring to a boil for 1 minute. Let sit for 10 minutes, covered with the heat off. Place in an ice bath. Peel carefully. Remove the yolk and place it in a food processor.
2. Add the rest of the ingredients to the yolks into eh food processor and blend until smooth. Transfer to a Ziploc bag and snip off the corner where you will pipe the filling. I like to place the bag in the fridge for 10 minutes for it to firm up before I pipe in the white shells.
3. Pipe into the egg white shells, and sprinkle with some smoked sea salt. Chill for 20 minutes before serving.
- Prep Time: 10
- Cook Time: 10
