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Purple deviled eggs
Andréa
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.
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Prep Time
15
mins
Cook Time
10
mins
Coloring time
8
hrs
Total Time
8
hrs
25
mins
Course
Appetizers and Snacks
Cuisine
Other
Servings
10
appetizers
Calories
56
kcal
Ingredients
1x
2x
3x
▢
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
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.
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