Pink Devilled Eggs
Beetroot Coloured Eggs with Filling
Servings: 20 bites
Adjust servings here:
Equipment
- blender
- big bowl glass or metal. No plastic as beets will stain
- pot
- piping bag with star tip or ziplock bag
Ingredients
Colouring
- 10 eggs
- 1 kg beets cooked
- 300 ml water
Filling
- 5 tbsp yogurt
- 1 tsp mustard
- ½ tsp curry powder
- a bit salt & pepper
Topping
- a few sprigs chives
Instructions
- Boil the eggs in a cooking pot filled with water for 10 minutes.
- Add the beets to a bowl and use a hand blender to puree them. You can also use a regular blender. Add water to the beet puree and blend a bit more.
- Rinse the eggs with cold water and peel them.
- Place the eggs in a large bowl or pot, then add the beet puree. Gently flip the eggs through the mixture to ensure they are completely covered and not touching each other.
- Refrigerate the beet-covered eggs for at least 12 hours.
- Rinse the eggs again with water. Chop them lengthwise and use a teaspoon to remove the yolks. Add the yolks to a small bowl.
- Add yogurt and mustard to the egg yolks. Season with curry powder, salt, and pepper, and mash with a fork.
- Transfer the egg mixture to a piping bag and stuff the eggs with the filling.
- Cut chives and sprinkle them on top.
Notes
I used an open 12 mm star tip in my piping bag to create a flower-like pattern, but you can use any tip you have. Alternatively, a ziplock bag with a corner cut off works well too.
The longer the eggs soak, the more pinkish they become, so consider adding a few extra hours.