Purple deviled eggs that were first soaked in a beet sweet and sour solution and then filled. Soaking them with beetroot gives them a naturally beautiful pink color.
This year at Easter: deviled eggs! Of course I'll give you the recipe of the classic deviled eggs, but also the Italian style deviled eggs, deviled eggs without mayonaise and today the beautiful purple deviled eggs are covered. In todays recipe the eggs are first soaked in a sweet sour beet mixture and afterwards are filled with these great stuffing. By soaking them with beetroot, they get a nice pink color. Quite naturally so.
Because ...
- Use eggs that are about 10 days old. When they are to fresh, the skin is more difficult to peel.
- After cooking, scare the eggs under cold water. This also ensures that the eggs peels off more easily.
- You prefer to eat deviled eggs as fresh as possible. When you have made them, you'll see that they dry out quickly. If you already want to do some preparations, boil the eggs and make the filling. Put the filling in the piping bag and fold it so it's closed and store in the refrigerator. Place the half egg whites on a tray and cover with plastic wrap.
- If you want to know how to make deviled eggs, you can also watch the instruction video on Youtube or below the recipe.
Substitutes
- Replace the mayonnaise and crème fraîche with ½ avocado for the same creamy effect. To get a nice taste, add ½ teaspoon of mustard powder and salt to taste. If you replace the butter with margarine, this recipe is lactose-free.
Budget friendly version
- Replace the crème fraîche and the butter with a total of 3 tablespoons mayonnaise.
- Use eggs size S instead of size L
The price of these budget friendly deviled eggs will then be less than € 0.20 per deviled egg.
Storage
- You cannot store deviled eggs, the structure changes and they become less tasty (see the tip above for prep reparation)
Other tips and deviled eggs recipes
- How do you cook the perfect hard boiled egg over and over again
- Deviled eggs without mayonnaise (but with avocado)
- Italian flavored deviled eggs
- Classic deviled eggs
It's a good taste!
Recipe purple deviled eggs
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Ingredients
- 5 hard-boiled eggs
- ¾ pound red beets, in sweet sour
- 1 cup water
- ¼ cup sugar
- 1 teaspoon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon crème fraîche
- ½ teaspoon curry powder
- 3 drops Worcestershire sauce
- salt and pepper, at taste
- chives, garnish, sliced in small pieces
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Peel the eggs. Set aside.5 hard-boiled eggs
- Add the red beets with their juice, water, and sugar to a bowl. Stir until the sugar has dissolved.¾ pound red beets, 1 cup water, ¼ cup sugar
- Add the peeled eggs to the beet mixture and make sure they are covered as much as possible. Refrigerate overnight. Turn the eggs from time to time so the color develops evenly.
- Take the eggs out of the liquid and let them drain. Cut them in half.
- Carefully scoop the yolks out of the egg halves and place them in a bowl.
- Mash the yolks with the mustard, mayonnaise, crème fraîche, curry powder, and Worcestershire sauce. Season with salt and pepper.1 teaspoon mustard, 2 tablespoons mayonnaise, 1 tablespoon crème fraîche, ½ teaspoon curry powder, 3 drops Worcestershire sauce, salt and pepper
- Spoon or pipe the filling back into the egg whites.
- Garnish with chives and serve.chives
Notes
- If you want to get ahead, boil the eggs and make the filling in advance. Keep the filling covered in the fridge and keep the egg white halves covered separately. Fill them close to serving time.
Nutrition
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