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.
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in sweet sour
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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Purple deviled eggs https://www.byandreajanssen.com/purple-deviled-eggs/ 12/03/2016