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.