Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
  • 16 Ratings

Blend hard-boiled egg yolks with beets and a bit of mayo for a bright and springy appetizer.

Libbie Summers
Source: Better Homes and Gardens


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • Place eggs in a single layer in a large saucepan. Add enough cold water to cover eggs by 1 inch. Bring to a rapid boil over high heat. Remove from heat; cover and let stand for 15 minutes. Drain. Run cold water over eggs or place them in ice water until cool enough to handle; drain.

  • Tap eggs on a flat surface to crack shell all over. Peel eggs and cut in half lengthwise. Place yolks in a food processor; set whites aside. Add beets, mayonnaise, and mustard to yolks. Cover and process with several on/off turns just until smooth. Season to taste with salt and pepper. Using a small spoon or piping bag, fill each egg white with beet mixture. If desired, top with celery leaves and/or chives.


Prepare as directed. Transfer to a storage container. Cover and chill for up to 24 hours.

Nutrition Facts

54 calories; fat 4g; cholesterol 94mg; saturated fat 1g; carbohydrates 1g; mono fat 1g; poly fat 2g; sugars 1g; protein 3g; vitamin a 138.3IU; vitamin c 0.1mg; riboflavin 0.1mg; folate 12.8mcg; vitamin b12 0.2mcg; sodium 83mg; potassium 40mg; calcium 15mg; iron 0.5mg.