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.
- 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.
- 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.
- 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.
- 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
- 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
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Purple deviled eggs
- 330 grams red beets in sweet sour
- 250 ml water
- 50 grams sugar
- 1 teaspoon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon crème fraîche
- ½ teaspoon curry
- 3 drops Worcestershire sauce
- chive garnish
- Boil your eggs until they're hard-boiled.
- Scare them under cold water and peel them.
- In a bowl put the beets including the juice, water and sugar. Stir well so that the sugar is dissolved.
- Dip the eggs under the juice (the juice stains everything, your clothes, hands and so on so be careful).
- Place the bowl overnight with the eggs in the refrigerator. Turn the eggs over occasionally so that they color as evenly as possible.
- Remove the eggs from the juice and drain.
- Cut them in half and take out the egg yolk.
- Mash it and mix with the mustard, mayonnaise, crème fraîche, curry and Worcestershire sauce.
- Season with salt and pepper.
- Place in a pastry bag and pipe the filling back into the eggs.
- Optional: garnish with small pieces of chives.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
- a good pair of knives
- cutting board
- Brushes, spatulas and other cooking utensils