In collaboration with Praznična magazine.
For Easter dinner, deviled eggs are essential on my table. So I have revamped the recipe and innovated a little to bring you beet-dyed deviled eggs. It is both visually appealing and delicious. Who says cooking is bland? This is a fun holiday recipe that will compel your guests to ask for more; it’s that good.
Typical deviled eggs are good, but this delusion is even better. The look and taste are outstanding. With personal experience, I can guarantee you it is a superhit addition to your Easter feast. Not just that, you can make it as a snack. The slightly spicy and rich flavours of this recipe are unforgettable. I love deviled eggs, but this variation is tastier, trust me.
The stunning pink colour of the eggs is created using beet juice, and it also gives a fantastic pickled flavour which is the highlight of this recipe. It is such a unique recipe that instantly captures your guests’ attention. The hearty filling with sour cream, mustard, mayonnaise gives a certain richness to every bite. How can I leave behind the hint of lemony tang? There are so many colours in this recipe, which is just one reason I love it.
You can serve it in breakfast, brunch, or just munch on it for snacking. It’s not just an Easter essential; you can have it whenever you want. Eggs are highly nutritious. It is stated that eggs provide every necessary nutrient required by the body, including vitamins, minerals, and proteins. On the other hand, beetroot is a source of nitrates that support the respiratory system and brain performance.
Beet-Dyed Deviled Eggs
- 1 dressing bag + piping attachment
- 10 eggs
- 2 beets large size
- 500 ml water
- 250 ml white vinegar
- 1 tsp salt
- ice for cooling the eggs
- 3 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp mustard
- 2 tbsp lemon juice
- 1/2 tsp dried dill
- 1 pinch salt
- 1 pinch pepper
Beet coloured water
- Peel beet, cut it into small cubes and cook it for 20 minutes in salted water and vinegar.
- Drain beets and cool the pink coloured water completely.
- Put the eggs in a large pot and bring to a boil. Boil for 10 minutes.
- Step 1 for easier peeling: When they are almost cooked lightly touch the eggs with the bottom of the glass, just enough so that air can get under the shell, for easier peeling and let them cook for another 30 seconds.
- Step 2 for easier peeling: Put cooked eggs in ice water to shock them.
- Carefully peel the eggs and place them in colored beetroot water so that they are completely covered with the liquid.
- Let stand for at least 3 hours. The longer we leave, the more surface of the egg will be stained (in the photo, the eggs stood in the liquid for 17 hours).
- Take the eggs out of the beet water and carefully cut along the longer side and gently dig out the yolks.
- In a separate bowl, mix the egg yolks, mayonnaise, mustard, sour cream, lemon juice and spices.
- Pipe this mixture into the empty egg whites.