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Mediterranean Beet Hummus Deviled Eggs Recipe with beets, tahini and yogurt, for a prettier, healthier version of deviled eggs!
Best Deviled Egg Recipe
Typically, deviled eggs are made with hard boiled eggs, dijon mustard and mayo.
What will make this deviled egg recipe healthier and prettier, is beet hummus.
I devised this recipe from the abundant harvest of homegrown earthy beets I had one year.
The nutrients of this deviled egg recipe are off the charts!
What Makes These Deviled Eggs Healthier?
I have had great success growing beets in a small area, and are so rewarding to pull out of the ground and cook with.
However, the great thing about beets is that they are available just about all year, and are an abundant source of health properties in everything they are added to!
Making deviled eggs with nutrient rich beets, tahini and Greek yogurt makes for a healthier, prettier deviled egg.
How To Make Mediterranean Beet Deviled Eggs
This easy recipe can be made in under 30-minutes.
We simply need a cooked peeled beet, a few boiled eggs my secret ingredient, from my Mediterranean hummus.
- Eggs are boiled, cooled, peeled and halved.
- Beets are cooked, cooled, peeled and pureed.
- Beet Hummus ingredients are pureed into the cooked beets.
- A piping bag, or zip bag with a small corner cut, to pipe the beet hummus into the cooked egg whites.
- Garnish in a variety of ways.
Once the beet hummus is made and piped into the center of each egg, beautiful and healthy deviled eggs are ready to serve.
Want More Color?
Want more variations of added color?
Not that they need it, but try a scoop of pureed avocado, shaved red onion or black sesame seeds.
Serve at your Easter brunch, next party or summer barbecues for an addition to delicious sides.
More Salads Like These?
You bet! How would you like an Avocado Crab Tower with Mango Salsa?
Or, Beet and Endive Salad with Fig Dressing, a stunning salad I made on The Great American Recipe on PBS,
Ingredients Needed
- Eggs
- Beets
- Avocado
- Tahini
- Yogurt
- Garlic
- Lemon
- Olive oil
- Salt
- Black sesame seeds – optional
Equipment Needed
- Medium saucepan
- Cutting board
- Chopping knife
- Food processor or stand up mixer
- Pastry bag with a large star fitted tip
- Measuring cup
- Measuring spoons
- Garlic press
- Citrus press
- Stovetop or burner
More Beet Recipes To Love
What’s not to love about beets!
They lend themselves to a variety of both sweet and savory recipes, adding their abundant health benefits to everything they are added to.
- Spicy Beetroot Chili Ketchup – Spicy Beetroot Chili Ketchup, made from roasted beets, sweet and sour flavors and a kick of heat from chili peppers, ain’t your kids ketchup!
- Beetroot Ice Cream – Garden Inspired Beetroot Ice Cream, naturally sweet and earthy beetroots, cooked and pureed, whirled into a creamy, sweet, rich unusual Ice Cream.
- Brazilian Health Smoothie – Brazilian Health Smoothie with its raw vegetables and vitamin rich fruits, was popular in Brazil before I ever heard of smoothies here in America.
- Let’s Not Forget These Deviled Eggs On Your Next Brunch Charcuterie!
Mediterranean Beet Hummus Deviled Eggs Recipe
A healthy deviled egg with beets, tahini, Greek yogurt and other Mediterranean flavors.
5 from 4 votes
Print Pin Rate
Course: Eggs
Cuisine: Mediterranean
Keyword: Beet Hummus Deviled Eggs
Prep Time: 30 minutes minutes
Cook Time: 7 minutes minutes
cooling: 20 minutes minutes
Total Time: 57 minutes minutes
Servings: 12 servings
Equipment
Saucepan
Food processor or blender
Piping bag with tip
Ingredients
- 6 Eggs
- 1 cup Beets cooked
- 1 tbsp Tahini
- 2 tbsp Greek yogurt or soft goat cheese
- 2 Garlic cloves crushed
- 1 tsp Lemon juice
- 1 tbsp Olive oil
- Sea salt to taste
- Fresh herbs, thyme or fresh dill, or black sesame seeds for garnish
Instructions
For perfect hard-boiled eggs, place eggs in a medium saucepan, on medium heat and boil for 6 minutes.
Remove the boiled eggs and place in a bowl of ice cold water, until cool. Once the eggs are cool enough to handle, peel and cut in half, the long side of each egg.
Pop out the yolks, reserving only 3 for the beet mixture, and place into a small bowl.
Set the egg white halves onto a small sheet pan for preparation.
For the best results in preparing the beet(s), wrap in 2 paper towels, microwave on medium heat for 5-6 minutes, or until a knife enters the beet easily.
Cool. Peel the cooked beet and transfer to a food processor or bowl of a stand mixer and mix until smooth.
Adding to the beet mixture, 3 of the cooked egg yolks, tahini, yogurt, crushed garlic, lemon juice, salt and olive oil.
Puree until the mixture is creamy.
Transfer the beet mixture to a piping bag fitted with a large star tip, for piping, and pipe the mixture into the center of the cooked egg whites.
Place on a serving platter and garnish with either a sprig of thyme, fresh dill, black sesame seeds or black pepper.
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Robin
I am all about the gratification of the senses, and so I have become passionate about capturing the stimuli for my senses through videography and photography. Food provides some of the most alluring subject matter to capture on film, and videography does what a still shot can not do: capture sound. When you hear something sizzling, or pouring, your taste buds and sense of smell are already engaged.
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.
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