Description
RECOMMENDED EQUIPMENT
- small pot
- two small bowls
- immersion blender (or regular one)
- piping bag & star tip (optional)
- sharp knife
- cutting board
Ingredients
Units Scale
- 6 eggs
- 400 milliliters beetroot juice
FILLING
- (the yolks from the 6 eggs)
- 4 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tsp lemon juice
- 1/2 tsp garlic powder
- 1 tsp onion powder
- salt & pepper to taste
TOPPINGS
- 2 bacon slices
- fresh dill
- fresh chives
- everything but the bagel seasoning
Instructions
- Boil the eggs for 8 minutes. Then transfer them to a bowl of cold water and let them sit for about 5 minutes. After that, pour out the water and add the beet juice to the same bowl. While the eggs are still warm, peel them completely and let them soak in the beet juice for about 2 hours.
- Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
- After marinating, carefully slice the eggs in half lengthwise using a sharp knife. Be sure to wipe the knife after each egg to keep the next one looking clean and neat.
- Gently scoop out the yolks from the 6 eggs and place them in a separate bowl. Mix with mayo, lemon juice, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend everything until smooth using an immersion blender. You can either fill the egg halves using a piping bag with a star tip (looks extra cute) or just use two spoons. It works either way. Pipe or spoon the filling into each egg half until all the mix is used up.
- For the topping, I used crispy bacon, fresh chives, fresh dill, and a generous sprinkle of Everything Bagel Seasoning. But honestly? You can top them with whatever makes your heart happy.
- Passive Time: 2 hrs
- Cook Time: 20 min
