BEET STAINED DEVILLED EGGS
Prep time
Cook time
Total time
Author: HATIBON
Recipe type: Appetiser, Starter, Party Food
Serves: 6 people
Ingredients
- 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
Instructions
- 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.
Notes
Because of their shape it can be quite tricky to carry the eggs even for a short journey between the kitchen and the dining room. If you don't have a special platter designed to serve devilled eggs, you are not alone : ) I don't have one either as I'm not for single purpose items really. I usually prepare a bed of undressed salad and place the eggs on top so they won't slip and fly off the plate.
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.
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.
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/04/beet-stained-devilled-eggs/