Red Beet Spread and Deviled Eggs

Pat Duran


My dad's mom used to make this with beets from the garden.
This is also a recipe for red beet deviled eggs.


★★★★★ 2 votes

makes about 1 cup
5 Min
5 Min


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  • 8 oz
    cream cheese, softened cut in pieces
  • 1 Tbsp
  • 1 1/2 c
    cooked -cut up red beet (1 cooked medium beet) or 1 can plain beets,drained
  • 1 Tbsp
    lemon juice, fresh
  • 1 tsp
    balsamic vinegar,adjust to your taste
  • 2 tsp
    granulated sugar, adjust to your taste
  • ·
    dash of black pepper
  • 2 tsp

How to Make Red Beet Spread and Deviled Eggs


  1. Place cut up beet in blender with the cream cheese and blend and pulse until smooth and blended. add remaining ingredients into blender except chives.
    Blend all and Pulse a few times. Pour into serving bowl and top with chopped chives.
    Great spread on roast beef sandwiches, or French bread or as a dip for veggies, on crackers.....
  2. For Red Beet Deviled Eggs:
    12 eggs, hard boiled
    Enough beet spread to make a dark pink color
    12 egg yolks, mashed

    Place the eggs in boiling water and boil for 10 minutes. Remove from heat and test egg for doneness.(take egg from water and spin on flat surface if spins -it's done- if it wobbles it's not)
    When eggs are done remove shells by peeling off carefully- starting at wide end.
    Cut eggs in half lengthwise and remove yolk. Place eggs on platter. Place yolks in small bowl with enough beet spread to make a smooth dark pink color and pipe mixture into eggs on platter. Trim with a parsley sprig, if desired.
  3. Here's a cute bunny to put in the center ;instead of the olives for your Easter buffet.

Printable Recipe Card

About Red Beet Spread and Deviled Eggs

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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