Beetroot Herb Eggs

Instructions

  • 6 eggs

  • 2 tbsp mayo

  • 1 tsp dijon mustard

  • 1 tsp apple cider vinegar or lemon juice

  • 1 tbsp finely minced fresh tarragon

  • 1 tbsp chopped fresh parsley

  • 1 tbsp chopped fresh chives

  • 1 tsp minced fresh dill

  • 1 tsp of chopped lemon balm

  • Salt and pepper, to taste

  • 1 small beet, peeled and quartered

  • 1 ½ cups water

  • 1 tbsp apple cider vinegar

Instructions

  • Place eggs in a pot and cover with cold water. Bring to a boil, then lower heat and simmer for 10 minutes. Transfer to an ice bath and peel once cool.

  • Simmer beet, water, vinegar, and salt in a small pot for 10–15 minutes. Let cool completely, then strain to remove the beet pieces.

  • Halve peeled eggs and gently remove yolks. Place the egg whites in the beet dye for 2–3 hours (or until your desired color is achieved). Pat dry with a paper towel.

  • In a bowl, mash the yolks with vegan mayo, dijon, vinegar/lemon juice, and your chopped herbs. Season to taste with salt and pepper. For a smoother filling, blend it briefly in a food processor.

  • Pipe or spoon the herbal yolk filling into the beet-dyed egg whites. Top with a sprinkle of chives, edible flowers, lemon zest, or a dusting of paprika.

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