Variation On A Classic Dish

Deviled Eggs with Beets and Capers

Average: 5 (8 votes)
(8 votes)
Deviled Eggs with Beets and Capers

Deviled Eggs with Beets and Capers - These colorful appetizers are always well received.

share Share
bookmark_border Copy URL
Health Score:
84 / 100
25 min.

Healthy, because

Even smarter

Nutritional values

Abundant beta-carotene from spinach ensures that harmful free radicals are neutralized. As a vitamin A precursor, the antioxidant is also essential for bone, cartilage, and dental health. Garden cress contains the B vitamin folic acid, which plays an essential role in growth, cell division, and the formation of blood cells.

Stuffed eggs with capers are a must at the Easter brunch buffet and a colorful variation on the classic. 

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates3 g(2 %)
Sugar added1 g(4 %)
Roughage0.2 g(1 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.7 mg(14 %)
Vitamin K11.5 μg(19 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.12 mg(9 %)
Folate56 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C2 mg(2 %)
Potassium160 mg(4 %)
Calcium70 mg(7 %)
Magnesium15 mg(5 %)
Iron1.4 mg(9 %)
Iodine9 μg(5 %)
Zinc1 mg(13 %)
Saturated fatty acids9 g
Uric acid6 mg
Cholesterol248 mg
Complete sugar3 g


4 eggs
3 tsps Caper
1 Tbsp Mustard
2 Tbsps low fat Sour cream
2 Tbsps Beet juice
1 tsp balsamic vinegar
½ tsp honey
1 handful Baby spinach (à 5 g)
4 ozs cream cheese
1 Tbsp olive oil
2 sheets Romaine lettuce
1 Tbsp garden cress
1 handful Edible flowers (optional garnish)
How healthy are the main ingredients?
cream cheeseSour creamMustardolive oilhoneyegg

Kitchen utensils

1 Mini food processor

Preparation steps


Hard boil eggs in boiling water for about 7 minutes and quench with cold water. Peel eggs, cut in half lengthwise and scrape yolks into a bowl. Set aside 8 capers, finely chop remaining capers and add to egg yolks. Add mustard, sour cream, beet juice, vinegar and honey and whisk until creamy. Season to taste with salt and pepper.


Sort spinach, wash and spin dry. Finely chop cream cheese in a blitz chopper with spinach, 1 pinch of salt, and olive oil, and season to taste. Fill egg halves with the beet cream. Wash lettuce leaves, shake dry, cut into strips, lay out on a platter, and place stuffed eggs with capers on top.


Spread some of the spinach cream on each of the beet cream and top the eggs with cress and 1 caper. Sprinkle everything with pepper and serve stuffed eggs with capers garnished with edible flowers as desired. Serve with remaining bowls of the beet cream and spinach cream separately on the side.