Deviled eggs are great idea if you don’t know what to do with all the eggs from Easter and if you are tired of eating them plain. The majority of recipes for deviled eggs are made with mayonnaise or salami, and that is not healthy, so I try to make a healthier version of the recipe. I found some great recipes for avocado deviled eggs that I really wanted to try, but I wanted to make a twist and add some beets. Instead, I made beet and avocado deviled eggs.
I added wild garlic in avocado mixture, but if you can’t get it just use normal garlic.
I love beets! They are healthy and I thought egg whites would look incredible with a gorgeous ruby and green filling.
- 7 eggs
- 1 medium beet
- 1 avocado
- 3 garlic cloves (peeled) or handful of wild garlic leaves
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- Place eggs in saucepan and cover with two inches of water. Bring to boil, then turn the heat to low and cook for another minute. Turn off the heat, cover and leave for 13 minutes. Drain water and cool the eggs with cold water.
- Place the beet in a saucepan and cover it with water. Bring to a boil, then lower the heat and simmer until beet is fork tender. Take the beet out of the water and let it cool completely. You can speed up this process by soaking the beet in cold water. Peel off the skin and cut the beet into small pieces.
- Peel the eggs and slice them in half lengthwise and remove the yolks.
- Place cooked beet, egg yolks, ½ teaspoon of salt and tablespoon of olive oil in to a food processor. Process until smooth and transfer into a bowl.
- Place avocado and ½ a teaspoon of salt and garlic into a food processor and process until fully combined.
- Transfer beet mixture into a piping bag and fill cooked egg whites.
- Transfer the avocado mixture into a cleaned piping bag and pipe avocado mixture on top of beet mixture.
- Serve immediately.