Delicious and pretty pink deviled eggs, perfect for adding a festive, springtime touch to your Easter table.
Ingredients (serves 4):
6 eggs
200ml beetroot juice or 1 cooked beetroot (blended with 200ml water)
1 tablespoon vinegar (cider or white vinegar)
2 tablespoons mayonnaise (or cream cheese)
1 tablespoon olive oil
1 teaspoon lemon juice
Salt & pepper
For decoration (optional):
A few fresh herbs (chives, dill, or parsley)
A few edible flowers
A pinch of pepper or paprika
Recipe:
Cook the eggs in a saucepan of boiling water for about 10 minutes. Plunge them into cold water, then peel them.
In a bowl, mix the beetroot juice and vinegar. Place the peeled whole eggs in this marinade and let them rest in the refrigerator for a few hours (or overnight) until the whites turn a lovely pink color.
Drain the eggs and then cut them in half lengthwise. Carefully remove the yolks and place them in a bowl.
Mash the egg yolks with a fork. Add the mayonnaise (or cream cheese), olive oil, lemon juice, salt, and pepper. Mix until smooth and creamy.
Fill the pink egg whites with this mixture using a small spoon or a piping bag.
Arrange the deviled eggs on a platter and decorate with fresh herbs or edible flowers.
For an extra touch of indulgence:
Add a touch of mustard to the yolk mixture.
Sprinkle with freshly chopped chives. Drizzle with a little Création olive oil before serving.
Enjoy!
