Rainbow Beet-Dyed Hard-Boiled Eggs
Ingredients
- 10 eggs
- 1 large jar of beetroot (grated or sliced)
- 200 ml beetroot juice
- 200 g mayonnaise
- Salt
- Pepper
Decorations
- Avocado
- Horseradish
- Radishes
- Edible flowers
- Microgreens
Preparation
Hard boil the eggs, shock in cold water, and let cool in cold water.
Carefully peel the eggs and spread a little beetroot on the bottom of a clean jar.
Layer the eggs alternately with the beetroot in the jar.
Fill up with the liquid from the jar and beetroot juice, and seal well.
Let the eggs sit for one night, turning occasionally.
Remove eggs from the brine, dry, and halve.
Scoop out the yolks with a teaspoon and puree creamy with mayonnaise. Season to taste with salt and pepper.
Put everything into a piping bag with a small nozzle.
Fill the egg halves evenly and decorate with the remaining ingredients.
Notes
Use organic ingredients for best quality and natural coloring.
This recipe is keto and low carb friendly, and it is ideal for Easter celebrations.
