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
- 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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