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Pink Deviled Eggs 🌸🥚🌱
A simple and colorful dish that will make any holiday table more joyful and festive!
This week the recipe was published in La’Isha magazine and today it’s also available on their website with all the preparation steps, tips, and highlights ✨
Ingredients:
• 6 eggs
• 1.5 liters water
• 1 large beet
• 1 lemon
• 1 flat tsp salt
• 1 heaping tbsp mayonnaise or sour cream
• 1 tsp mustard
• Pinch of salt
• Pinch of freshly ground black pepper
Instructions:
1. Boil the eggs for 8–10 minutes, then transfer to a bowl of cold water.
2. Peel the eggs and place them in a bowl or container.
3. Peel the beet, cut it into small cubes, and place in a pot. Add water, salt, and lemon juice. Bring to a boil, then let cool.
4. Remove the beet cubes from the water and pour the beet-colored water over the eggs (add a bit more water if it doesn’t cover the eggs completely).
5. Let the eggs soak in the beet water in the fridge for three hours or overnight (no longer than that).
6. Cut the eggs in half, transfer the yolks to a bowl, and mix with mayonnaise, Dijon mustard, a pinch of salt, and ground black pepper.
(If the texture is crumbly, add a bit more mayonnaise.)
7. Fill the egg halves with the yolk mixture using a spoon or piping bag. Garnish with fresh herbs, edible flowers, black pepper, or crushed chili—whatever you love!
@amydulcee
