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Flavorful Red White Blue Deviled Eggs Recipe Easy Homemade with Beet and Bleu Cheese

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These red, white, and blue deviled eggs are a festive twist on a classic appetizer, featuring creamy yolk filling blended with beet puree and topped with tangy bleu cheese. They are colorful, flavorful, and perfect for parties or holiday spreads.

Ingredients

  • 12 large eggs (room temperature)
  • 1 medium cooked beet, peeled and roasted or boiled
  • 1/3 cup mayonnaise
  • 1/4 cup bleu cheese crumbles
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped chives or fresh parsley
  • Optional: dash of smoked paprika

Instructions

  1. Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover, turn off heat, and let sit for 12 minutes.
  2. Transfer eggs to an ice water bath for 5 minutes, then peel under running water.
  3. Chop the cooked beet and mash or pulse until smooth but slightly textured.
  4. Slice eggs in half lengthwise and remove yolks, placing them in a bowl.
  5. Mash yolks with mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until creamy.
  6. Fold in beet puree, leaving light streaks for a marbled effect.
  7. Spoon or pipe filling into egg white halves.
  8. Top with bleu cheese crumbles and garnish with chives or parsley.
  9. Chill for at least 30 minutes before serving.

Notes

  • Use an ice bath immediately after boiling for easier peeling.
  • For a smoother filling, fully blend the beet puree before mixing.
  • Piping the filling creates a cleaner presentation than spooning.
  • Adjust seasoning after mixing in the beet, as it can mellow saltiness.
  • Chill before serving for best flavor and texture.

Nutrition

Find it online: https://yumfamilyrecipes.com/flavorful-red-white-blue-deviled-eggs-recipe-easy-homemade-with-beet-and-bleu-cheese/