This is the kind of dish you make when Easter cooking needs to stay grounded. Soft eggs, a gently sweet beet mixture, and a creamy finish that feels familiar without being heavy.
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 (8 egg halves)
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Ingredients
Instructions
- Boil the eggs until just set, then cool, peel, and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Mash the yolks with mayonnaise and mustard until smooth.
- Fold in the beets, cucumber, onion, and lemon juice.
- Season with salt and black pepper, tasting as you go.
- Spoon the mixture back into the egg whites.
- Finish with fresh dill just before serving.
Storage
These eggs hold well in the fridge for up to 24 hours, covered. The flavor actually settles overnight, which makes them ideal when you want one less thing to worry about on Easter morning.
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