Contents
- 1 Beetroot Deviled Eggs with Black Salt
- 1.1 Ingredients:
- 1.2 Instructions:
- 1.3 More Easter Recipes
- 1.3.1 Black Sesame & Dark Chocolate Tart
- 1.3.2 Forest Floor Salad
- 1.3.3 Carrot & Walnut Cake with Burnt Honey Frosting
- 1.3.4 Herbal Roasted Leg of Lamb with Juniper & Rosemary
- 1.3.5 Elderflower & Blackberry Pavlova
- 1.3.6 Red Wine Poached Pears with Dark Chocolate Ganache
- 1.3.7 Wild Mushroom & Caramelized Onion Tart
- 1.3.8 Dark Rye Hot Cross Buns with Blackcurrants
- 1.3.9 Blackberry & Lavender Honey Glazed Ham
Beetroot Deviled Eggs with Black Salt
These deviled eggs are anything but ordinary, dyed a vivid crimson in beet brine, they are both striking and elegant. The creamy yolk filling is brightened with horseradish and Dijon, then finished with dramatic flakes of black lava salt. They resemble enchanted forest relics, perfect bites of earth, fire, and air.
Ingredients:
- 6 large eggs
- 1 large beet, peeled and quartered
- 2 tbsp vinegar
- ΒΌ cup mayo
- 1 tsp Dijon mustard
- 1 tsp horseradish cream (optional)
- Salt & pepper to taste
- Black lava salt (or coarse sea salt) for garnish
- Edible petals (optional)
Instructions:
- Hard-boil eggs: Boil for 10 minutes, cool completely.
- Make beet brine: Boil beets in water with vinegar until deep red (15 min). Cool.
- Peel eggs and soak in beet brine for 2+ hours or overnight until crimson.
- Halve eggs, remove yolks. Mash yolks with mayo, mustard, horseradish, salt & pepper.
- Pipe filling back into egg whites. Sprinkle with black salt and edible petals.
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