Description
A vibrant twist on classic deviled eggs, colored naturally with beet juice for a sweet and earthy flavor.
Ingredients
Scale
- 6 eggs
- 1.5 liters of water
- 1 large beet
- 1 lemon
- 1 flat teaspoon of salt
- 1 heaping tablespoon of mayonnaise
- 1 teaspoon of Dijon mustard
- Pinch of salt
- Pinch of ground black pepper
Instructions
- Boil the eggs: Start by placing the 6 eggs in a pot and cover them with 1.5 liters of water. Bring the water to a boil over medium-high heat. Once boiling, let the eggs cook for 8-10 minutes.
- Transfer to cold water: Carefully transfer the eggs to a bowl of cold water. Let them cool for about 10 minutes.
- Peel the eggs: Gently tap each egg on the counter to crack the shell, then peel it under running water.
- Prepare the beet infusion: Peel the large beet with a vegetable peeler, cut it into small cubes, and place them in a pot with enough water to cover the beet, a flat teaspoon of salt, and the juice of one lemon. Bring this mixture to a boil, then let it cool down to room temperature.
- Soak the eggs: Pour the beet water over the peeled eggs in a bowl or container. Cover the bowl and place it in the fridge. Let the eggs soak for 3 hours or overnight.
- Prepare the filling: Remove the eggs from the beet water and cut them in half lengthwise. Scoop out the yolks into a mixing bowl.
- Mix the yolk filling: Add mayonnaise, Dijon mustard, a pinch of salt, and black pepper to the yolks. Mix until smooth and creamy.
- Fill the egg whites: Fill each egg white half with the yolk mixture using a spoon or piping bag.
- Final touches: Garnish with paprika or fresh herbs for added flavor and presentation.
Notes
Use older eggs for easier peeling. Soaking time can be adjusted for desired color intensity.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 200
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 190mg
Keywords: deviled eggs, pink eggs, beets, brunch, appetizer