Purple Devilled Eggs – perfect for many occasions
Purple Devilled Eggs are really quick to make. Apart form Easter, they are fantastic for parties, picnics or weekend breakfasts. Of course, I took them to the next level with 5 Element Cooking, plus I put the instructions on how to get the impressive purple colour.
The preparation
The beetroot colouring – wash and slice 2 small beetroots. Put the slices into a small cooking pan, add about a litre (2 pints) of water and simmer for about 15 minutes. Add 2-3 tablespoons of vinegar and boil for another 3-4 minutes. Turn the heat off, transfer the water with the beet slices to a bowl and let them cool completely.
The eggs – boil 6-7 eggs for 10 minutes. Discard the hot water, pour some cold water into the pan and set the eggs aside too cool completely.
When the coloured water is cold, peel the eggs and add them to the bowl with the water. Make sure all the eggs are covered with water. Stir the eggs after 20 minutes. Keep the eggs in the water for about 2 hours, until they are all purple. Get the eggs out, slice them and scoop the yolks out onto a mixing bowl.
The procedure
Now, spice up the yolks adding the following ingredients:
- Sweet – the yolks, 3-4 tablespoons of mayonnaise, mash the yolks with a for to get a smooth paste, if it is too dry, add a bit more mayo, a generous pinch of sweet paprika, 2 tablespoons of olive oil,
- Pungent – a generous pinch of black pepper, a small pinch of chilli cayenne, a few drops of tabasco,
- Salty – a pinch of sea salt, a few drops of soy sauce (optional),
- Sour – 2-3 teaspoons of mustard, a few drops of lemon juice,
- Bitter – a pinch of turmeric.
Mix all the ingredients well and add a scoop of the mixture into the hollowed-out whites. Garnish with chopped chives or any other herb of your choice.
They are perfect on their own, or as a side with white borscht.
