Deviled Eggs with Beets and Herring

Cook the beets ahead of time using any method you prefer. This time I cooked mine in the microwave — just place the beets in a roasting bag or a tightly sealed container and cook for about 7–10 minutes, until they're easily pierced with a knife. You can also boil them on the stovetop or roast them in the oven. Grate the beets on a fine grater — not into a purée (meaning not the "crown" style grater), but so you get fine shreds.

Place the eggs in cold water, bring to a boil, and cook for 8 minutes. Cool under cold running water, then peel.

Cut the eggs in half, place the yolks in a bowl, and mash them thoroughly with a fork.

Add the beets, cream cheese, and sour cream. Season with salt, pepper, and garlic to taste.

Mix everything together. Taste and adjust salt and pepper as needed. If necessary, add a little more sour cream to bring the filling to the right consistency.

You can fill the egg halves using a teaspoon. Or, if you want it done quickly and neatly, transfer the filling to a piping bag, a sturdy zip-lock bag, or a plastic storage bag and snip off one corner.

Pipe the filling generously into the egg halves, then top each one with a slice of herring. You'll likely have some filling left over — spread it on toasted bread and top with herring as well. It's absolutely delicious! Note that if the finished eggs are stored for a while, the filling may gradually start to stain the egg whites, so it's best not to assemble the appetizer too far in advance. In that case, prep everything ahead of time and fill the eggs just before serving.

These deviled eggs with beets and herring are as beautiful as they are delicious. They're perfect for a weeknight snack or a festive holiday spread — success is guaranteed!