Purple deviled eggs
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.
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
Ingredients you need per step are listed below the step in Italic
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
1. Egg tips: Eggs that are a little older are easier to peel than very fresh eggs. Cooling the eggs right after boiling helps loosen the shell.
2. Beet juice stains quickly, so handle the soaking bowl with care.
3. Want to check the color? Cut one egg open after the soaking time.
4. Leftovers: if they were kept cool you can make a delicious egg salad with them, to put on a sandwich the next day for lunch. That's probably better then to keep the deviled eggs, because they tend to dry out.
5. If a piping tip keeps clogging, use a wider opening or spoon the filling into the eggs instead.
6. Storage
These are best eaten fresh.
- 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
Calories: 96kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 87mg | Fiber: 1g | Sugar: 8g | Vitamin A: 152IU | Vitamin C: 2mg | Iron: 1mg
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