Beetroot-marinated deviled eggs

Votes: 1

Time: 4 hours 35 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 64, total fat 5 G., saturated fats 1 G., proteins 3 G., carbohydrates 2 G., fiber 0 G., cholesterol 76 mg, sodium 93 mg, sugar 1 G.

These stunning deviled eggs get their unique pink hue naturally—thanks to beets! You'll need to marinate the hard-boiled, peeled eggs with the beets for at least 4 hours to get the pink color (the longer you marinate, the more intense the color will be), so be sure to plan ahead.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 medium beetroot (205 g), peeled and halved
1/4 cup balsamic vinegar
1 tbsp light brown sugar
1 tbsp. black peppercorns
1 bay leaf
3/4 cup + 1 tbsp apple cider vinegar
12 hard-boiled, peeled eggs
1/3 cup mayonnaise, preferably Kewpie
2 tablespoons Dijon mustard
1 tbsp chopped fresh chives
1 tbsp chopped pistachios
Arugula for serving
Crumbled goat cheese for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, black peppercorns, bay leaf, balsamic vinegar, pistachios, Dijon mustard

Cooking the dish according to the recipe:

Place the beets in a medium saucepan with the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup apple cider vinegar, 1 tablespoon salt, and 3 cups water. Bring to a boil. Cook until the sugar is completely dissolved, about 5 minutes.
Add the peeled eggs, then cover and refrigerate for at least 4 hours or overnight for a deeper pink color.

Cut the eggs in half, then separate the yolks and place them in a medium bowl. Place the egg white halves on a serving platter. Add the mayonnaise, Dijon mustard, chives, the remaining 1 tablespoon of apple cider vinegar, and a few grinds of black pepper to the bowl with the yolks.
Mash the yolks with a fork until smooth and mix well. Transfer the filling to a large zip-lock plastic bag and snip off about 1 cm from the corner. Pipe the filling into the indentations in the whites.
Sprinkle with chopped pistachios, then place 1 arugula leaf on top of each egg. Sprinkle with crumbled goat cheese.

Categories:

recipe / Calorie content of prepared meals / Pickled dishes / Summer dishes / Party Dishes / Appetizers / Egg appetizers / Food Network - recipes