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Pink Deviled Eggs
5 from 3 votes

Pink Deviled Eggs

The center piece of a festive meal, naturally dyed with red beetroot, and filled with creamy liver pâté.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs 30 mins
Total Time
3 hrs 10 mins
Servings: 6 servings
Course: Appetizer
Cuisine: International

Ingredients

  • 6 egg
For marinating the eggs:
  • 1 beetroot large red
  • 1 cup apple cider vinegar
  • 3 cups water
  • 2 bay leaf
  • 1 tsp peppercorns
  • 1 tsp salt
For the cream:
  • 1 tsp mustard
  • 1 tsp mayonnaise
  • 1 tbsp pork liver pâté optional, or duck liver pâté
  • 1-2 pickled cucumbers to taste
  • leaves for decoration mint, dill, thyme, chives or microgreens
  • chili flakes optional

Instructions

    Cup of Yum
  1. Slice the beetroot and place it in a saucepan with the vinegar, water, bay leaves, pepper and salt.
  2. Bring to a boil, then remove from the burner and allow to cool completely.
  3. Meanwhile, boil the eggs for 12 minutes (time is measured from when the water starts to boil). After boiling, drain the boiling water and place the eggs under cold running water to stop the cooking process. Let the eggs cool, then peel.
  4. Place the peeled eggs in the dye, cover with a lid and leave to pickle for 30 minutes for a lighter color or up to two hours for a darker color.
  5. Cut the dyed eggs in half with a sharp knife and remove the yolk.
  6. For the cream, place the yolks, mustard, mayonnaise, pâté, and finely chopped pickled cucumbers in the mixing bowl. Add salt to taste, if you wish. Blend for a few seconds, then place the cream in a sac à poche and pipe it into the egg halves with a star-shaped piping tip.
  7. Decorate with green leaves and chili flakes! And try resisting them until Easter dinner! 😊

Notes