Pink deviled eggs
Quick and easy traditional deviled eggs recipe with an extra kick. Egg white edges dyed naturally with beetroot juice.
Ingredients
- 5 eggs hard-boiled
- 2 medium-sized beetroots
- 1 tbsp vinegar
- 1 tbsp paté or vegetable créme
- 3 tbsp créme fraiche
- 1 tbsp butter
- 1 tsp mustard
- salt
- pepper
- small bunch fresh dill or parsley
Instructions
- Peel the beetroots (be careful because they dye, so put on some cleaning gloves), cut them into small pieces and place them in a small pot. Cover them with one litre of water, add a pinch of salt and the vinegar. Cook for about 30 mins/until the vegetables are tender.
- Take out the beetroots with a strainer spoon and place the peeled, boiled eggs in the liquid. Leave them to sit for about 25 mins.
- Remove the eggs from the beetroot liquid, halve them lengthwise, then carefully remove the yolks and place them in a separate bowl.
- Now prepare the filling cream. Mix the egg yolks with the paté/vegetable cream, butter, créme fraiche and mustard. Season it with salt, pepper and finely chopped fresh dill or parsley.
- With a teaspoon or a piping bag, fill the firm egg whites with the cream.
- Enjoy!