Pretty in pink! I could not think of a better way to describe these eggs.
As soon as my children saw them they loved their bright and attractive colour and what's best of it all is that it is all natural colour.
We had beetroot for dinner so I kept their cooking water and literally dropped 4 hard boiled eggs in it, left them there overnight and voila'! They turned out as pink as ever!
You can choose how much colour you want in them. If you leave them in the beetroot liquid for 2 hours you will only get the edges of the eggs pink and that's quite cool too.
If you don't want to cook raw beetroot you can just buy a jar of pickled beets and use that water instead.
Eggs play a big part on the Italian Easter table so I wanted to experiment these eggs before showing them off on our Easter table.
I have removed the yolk, mashed it with a fork and added a little mayonnaise and yogurt to it and filled the egg cavities with it.
A very nice way to make your eggs extra special and festive.
- Prep Time : 25 minutes
- Cook Time : 1h 07 min
- Yield : 4
Clean and trim the beetroot but do not peel it. Put it a pot and cover it with cold water. Bring to the boil and cook for about 1 hour or until soft.
Using a slotted spoon fish your cooked beetroot and add 2 tbsp of vinegar to the beet's water. Pour the beetroot water in a glass jar or in a plastic zip food bag.
Put the eggs in a sauce pan, cover them with cold water by 1 cm and boil them for 7 minutes. Cool the egg under cold running water from the tap for 1 minute then let them sit in the water for 2 minutes.
Peel them by cracking the shells all over on a hard surface and then remove the shells. Rinse them quickly under the tap to remove any bits of shell.
Immerse the eggs in the beetroot water. They need to be fully submersed and if there is not enough of it add a little bit of tap water.
Let them sit for at least 2 hours or if you want them completely pink like leave them in the liquid overnight.
Cut the eggs in half with a sharp knife, remove the yolks and put them (the yolks) in a bowl.
Mash them with a fork, add the yogurt and the mayonnaise, a pinch of salt and a grind of pepper. Mix well.
With a piping bag or just simply with a teaspoon fill the egg cavities and decorate with watercress or dill leaves.
These are the coolest eggs I have ever had!