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Devilled eggs are a crowd favourite and I am always experimenting with new ways to serve them. As you know I love beets and I love eggs, so these are my latest creation of combining the two. They are stunning and they are delicious! They taste like beet feta salad and devilled eggs in one bite.

These are easy to make and the extra bonus is that you can prepare everything the day before your dinner party. These devilled eggs would be a perfect start to your Thanksgiving Dinner this weekend!

Beet Salad Devilled Eggs

Gail Pearce Elegant Entertaining
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Servings 12 appetizers

Ingredients
  

  • 6 hard-cooked eggs
  • 2 red beets
  • 1/2 cup lemon juice or apple cider vinegar
  • 1 cup feta cheese, crumbled
  • 1 scallion or green onion, chopped fine
  • 12 pumpkin seeds
  • 2 tablespoons mayonnaise or greek yogurt
  • 2 large lettuce leaves
  • Salt and Pepper

Instructions
 

  • Cook 6 eggs in boiling water for seven minutes. Let cool and peel.
  • Clean, peel, and slice the beets.
  • Pickling Liquid: In a medium saucepan, add 4 cups water, the beet slices, 1/2 cup lemon juice or vinegar, 1 tsp. salt. Bring to a boil, then reduce heat to simmer for 30 minutes. Let cool.
  • Transfer the pickling liquid to a large resealable bag and set the bag in a large bowl, add 6 peeled hard-cooked eggs.
  • Squeeze the air out of the bag and seal. Make sure the eggs are submerged in the pickling liquid.
  • Refrigerate for 5 hours.
  • Remove the eggs from the liquid and blot dry with a paper towel.
  • Cut one cooked beet into fine dices and set aside to be used for garnish.
  • Cut your dyed eggs in half and remove the egg yolk.
  • Prepare the filling: In a small bowl add the egg yolk, mayonnaise (or yogurt), half of the feta, salt, and pepper. Mix well.
  • Tear small pieces of lettuce to be placed into the egg half.
  • Pipe or spoon the filling on top of the lettuce leaf in the egg half.
  • Garnish with chopped beets, green onions, remaining feta, and two pumpkin seeds.
Tried this recipe?Let us know how it was!