Vibrant Pink Eggs (Print Version)
# Ingredients:
→ Beet Pickle
01 -
Thin slices from 2 medium-sized peeled beets
02 -
3 cups of plain water
03 -
1 cup of apple cider vinegar
04 -
A teaspoon of sea salt
05 -
One teaspoon of black peppercorns
06 -
A couple of bay leaves
→ Egg Mixture
07 -
9 large eggs (extra-large)
08 -
1 to 2 teaspoons of lemon juice or brine from pickle jars
09 -
2 teaspoons of Dijon mustard
10 -
2 tablespoons of diced cold butter (30g)
11 -
4 spoons of Kewpie mayo
→ Toppings
12 -
Bits of crispy bacon
13 -
Chives cut finely
14 -
Little sprigs of fresh dill
15 -
Slices of pickled red onion
16 -
Capers
17 -
Thin cucumber slices
18 -
Radish slices
19 -
Optional: Flakes of Aleppo pepper
# Instructions:
01 -
Mix all the ingredients for the pickle in a container big enough to hold the eggs with liquid. Heat the mixture until it boils. Set it aside to completely cool down.
02 -
Place eggs in cold water and heat until boiling. Stir the eggs gently while heating to position the yolks centrally. When it starts boiling, turn off the heat, cover the pot, and leave for 11–12 minutes. Stir a few times within the first 3 minutes.
03 -
Peel the eggs entirely, then soak them in the cooled beet liquid for a couple of hours. Dry with paper towels gently after draining.
04 -
Tap the eggshells lightly all over to crack them but don’t peel them off yet. Dunk the cracked eggs in beet liquid for 4 hours, then peel off the shell to show the pattern.
05 -
Slice eggs carefully in half and take out the yolks. Toss the yolks, lemon juice, cold butter pieces, Dijon mustard, and mayo into a food processor and blend until it’s airy and smooth. If it breaks apart, chill in the freezer for 10 minutes and blend again to smooth it out.
06 -
Fill the hollows of the egg whites using a spoon or piping bag. Top with your pick of extras like bacon, chili flakes, dill, capers, red onions, cucumber, radish, or chives.
# Notes:
01 -
Swap the homemade beet mixture with a big jar of store-bought pickled beets for a quicker option.
02 -
Ensure the butter is cold for the filling to blend properly.
03 -
If you’re not using a processor, mash yolks with a fork but make sure the mixture comes out nice and smooth.