Beet Deviled Eggs

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 24 deviled eggs



  1. Place the eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.
  2. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise. 
  3. Scoop out the yolks into a food processor and puree with the hummus and beets; season with salt and pepper. 
  4. Spoon the filling into the egg whites and top with more beets and beet horseradish.