A healthy deviled egg with beets, tahini, Greek yogurt and other Mediterranean flavors.
Course Eggs
Cuisine Mediterranean
Keyword Beet Hummus Deviled Eggs
Prep Time 30 minutesminutes
Cook Time 7 minutesminutes
cooling 20 minutesminutes
Total Time 57 minutesminutes
Servings 12servings
Equipment
Saucepan
Food processor or blender
Piping bag with tip
Ingredients
6Eggs
1cupBeets cooked
1tbspTahini
2tbspGreek yogurt or soft goat cheese
2Garlic clovescrushed
1tspLemon juice
1tbspOlive 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.