You have no idea how smitten I am with these beet stained eggs, I can’t have just plain old anymore : )
I know that my previous post was also about them but in my defence they were pickled : ) Although very simple to prepare there is a minimum of 3-4 days before they are pickled and ready to consume. These ones are simpler and quicker to prepare as you only need water, beets and a few hours to have beautifully coloured eggs. Just great as is, in sandwiches and salads, I love making Devilled Eggs with my pretty pink eggs. They do have the wow factor on any table or occasion, seriously.
Devilled eggs are a favourite appetiser/party food in my family. Quickly prepared and never gets boring as you can play with the filling using different ingredients. A great way to serve the good old hard boiled eggs, dressed to impress.
It’s a staple appetiser in Europe and the States, served at dinner parties, BBQ’s, Easter etc… Although became popular in post WWII America, the origins of devilled eggs go as far back as the ancient Romans. Even in those days it would be served at the start of the meal. Made their way across Europe in the 15th century. The classic recipe for the filling as we know today consists of mayonnaise, mustard and paprika blended with the cooked yolks. But so many different and creative fillings are made these days.
It’s funny I’ve never tried the classic devilled egg : ) The version I make was first made for me by my husband and I just love it so much that after so many years I still make it the same way. Sometimes with a little tweak but keeping the main ingredients. The filling by itself is so delicious and you will have some leftovers that you can enjoy on some crackers.
If you have the time I strongly suggest you leave your eggs in beet juice for a few hours, they just look smashing in pink. Or if you are interested to try my Beet Pickled Eggs recipe, you can use those eggs and have yourself an appetiser in five minutes.
It’s very simple to stain hard boiled eggs with beet juice. The amount of beets you need will depend on the number of eggs you want to stain. More eggs mean more liquid as they need to be completely submerged for even colouring. I usually use one medium beet for 3-4 eggs as I like a strong colour and always cook the beets in a little amount of water. I add more water if needed once I drop the eggs in. That way I avoid over diluting the colour and after a few hours of soaking I get the shade I’m looking for. For a lighter colour you can use less beets or shorten the soaking time. No matter the shade they’ll look very pretty in pink. You can cook your eggs and soak overnight to serve them at breakfast/brunch.
I personally don’t like overcooked hard boiled eggs, to the point that the yolks turn a greenish grey colour and crumble as you bite in to it. So I drop mine straight into boiling water and cook for 8 minutes. You can cook them a little longer if you prefer.
- 6-8 large eggs
- 2 medium red beets
- 1 can of tuna in olive oil (a 6 oz can)
- 3-4 Tbs mayonnaise
- freshly ground black pepper
- parsley, chives
- Peel and cut the beets into cubes. Cover with just enough water, bring to boiling point and cook for 5-10 minutes. (Avoid boiling it for too long as the water might turn slightly orange). Remove from heat, transfer to a medium bowl and let cool.
- Hard boil the eggs and transfer into a bowl of iced water to stop them cooking for further.
- Once the eggs are completely cold, peel carefully without damaging the flesh.
- Remove the beets from the liquid and carefully drop the eggs in. Add a little more plain water if needed to make sure they are completely submerged in the liquid.
- Soak the eggs for a few hours or overnight until they take a colour that you are happy with.
- Once you get the desired colour fish them out and dry very gently with some paper towel. Cut in half lenghtwise with a sharp knife (make sure to wipe the knife clean before you cut the next egg).
- Carefully remove the yolks using a tea spoon and put in a little bowl.
- Add the drained tuna, mayonnaise and plenty of freshly ground black pepper in with the yolks. Mash and mix it all until you get a smooth and creamy consistency.
- You can add finely chopped parsley or chives into the mix.
- Fill the egg whites with the mixture using a tea spoon or better yet a pastry bag fitted with a star tip to achieve a prettier look.
- Sprinkle with chopped parsley and/or chives, serve at once.
The colour of the filling will vary depending on the yolk to tuna ratio. These ones I made with 6 eggs and a whole can of tuna. If you make the filling with more yolks or less tuna, it will have a prettier yellowish colour.
I sometimes add sweetcorn to the mix, so good, you should try it.
You can cook the eggs and prepare the filling a day ahead but I suggest you fill them not too long before serving.
If you do colour the eggs with beets try and consume the same day, just for aesthetic purposes really. The colour goes dull after a day in the fridge and they won't be very pretty to serve to your guests. Which also means you should leave them in the beet juice for as long as you can and fill them closer to serving.
GritsAndGouda says
Love the history behind deviled eggs! Thanks for sharing.