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Beet-Covered Deviled Eggs with Curry and Chives Recipe

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3.8 from 46 reviews

These vibrant deviled eggs are uniquely infused with a natural beet puree, imparting a beautiful color and subtle earthiness to the classic appetizer. The eggs are boiled, peeled, and soaked in a smooth beet and yogurt mixture, then filled with a creamy, mildly spiced yolk mixture featuring mustard and curry powder, and finished with fresh chives. Perfect for parties and gatherings, they combine striking presentation with delicious flavor.

  • Total Time: 14 hours 30 minutes
  • Yield: 20 servings

Ingredients

Eggs

  • 10 eggs

Beet Puree

  • 1 kg cooked beets
  • 300 ml water

Filling

  • 5 tbsp yogurt
  • 1 tsp mustard
  • ½ tsp curry powder
  • Salt to taste
  • Black pepper to taste

Garnish

  • A few sprigs of chives

Instructions

  1. Boil the eggs: Place the eggs in a cooking pot filled with water and bring to a boil. Let the eggs boil for 10 minutes to reach a hard-boiled stage.
  2. Prepare the beet puree: Add the cooked beets to a bowl and use a hand blender or regular blender to puree them until smooth. Add 300 ml of water into the beet puree and blend again to combine and thin it to a liquid consistency.
  3. Peel the eggs: Rinse the boiled eggs under cold water to cool them and stop further cooking. Carefully peel off the shells once cool enough to handle.
  4. Marinate the eggs: Place the peeled eggs in a large bowl or pot and pour the beet puree over them. Gently turn the eggs in the beet mixture to ensure they are fully coated and not touching one another so they stain evenly.
  5. Refrigerate: Cover the bowl and refrigerate the beet-covered eggs for at least 12 hours to allow the eggs to absorb the vibrant color and flavor of the beet mixture.
  6. Prepare the filling: After marination, rinse the eggs again under water. Carefully slice each egg lengthwise and scoop out the yolks into a small bowl using a teaspoon.
  7. Mix the filling: To the egg yolks, add yogurt, mustard, curry powder, salt, and pepper. Mash everything together thoroughly with a fork until you have a smooth, creamy mixture.
  8. Fill the eggs: Transfer the yolk mixture into a piping bag. Pipe the filling evenly back into the halved egg whites, creating neat mounds of the creamy yolk mixture.
  9. Garnish: Finely chop the chives and sprinkle them generously over the stuffed eggs for a fresh, mild onion flavor and an attractive finish.

Notes

  • For best results, use cooked beets that are tender to ensure a smooth puree.
  • The beet soaking time can be extended up to 24 hours for more intense color and flavor.
  • You can substitute the yogurt with sour cream or mayonnaise for a richer filling.
  • Ensure eggs do not touch each other during marination to avoid uneven coloring.
  • These deviled eggs are best served chilled.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/beet-covered-deviled-eggs-with-curry-and-chives-recipe/