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
- 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 powder
- 3 drops Worcestershire sauce
- chive garnish
Ingredients you need per step are listed below the step in Italic
Instructions
- 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.
Nutrition
Calories: 56kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 54mg | Fiber: 1g | Sugar: 7g | Vitamin A: 58IU | Vitamin C: 2mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
