1. 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.
2. Meanwhile, cook the bacon until super crispy. Set it aside and let it cool down.
3. 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.
4. 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.
5. 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.

• Bring water to a boil and cook the eggs for about 7 minutes, just enough so the yolks stay soft and runny.
• While the eggs are cooking, mix the yogurt with grated garlic, lemon zest, salt, and pepper. Spread the yogurt onto two plates and smooth it out.
• In a small pan, melt the butter until it starts to bubble. Add the chili flakes and warm it briefly, then set aside. For a faster option just use some of that store-bought crispy chili oil
• Toast the bread and finely chop the herbs.
• Peel the eggs and place them on top of the yogurt. Slice them in half, drizzle everything with the chili butter, sprinkle over the herbs, and serve with the toasted bread.

1. Boil the eggs for about 7-8 minutes until hard-boiled. If you’re not so confident with cooking eggs yet, read on for a full guide and get the best tips for achieving the perfect boiled egg.
2. Meanwhile, finely chop the chives and place them in a bowl. Add the mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper, and set aside for now.
3. Once the eggs are cooked, place them in a bowl with cold water to cool for about 5 minutes. Peel the eggs, carefully score the egg whites, and gently separate them so the yolks remain whole. Separate all the eggs into whites and yolks, adding the yolks to the other ingredients in the bowl.
4. Mash the yolks with the other ingredients until you get a smooth, light orange mixture.
5. Cut the egg whites into small pieces and add them to the bowl with the other ingredients. Mix everything well and serve.

PREPARATIONS

• Peel the potatoes and cut into medium-sized pieces.
• Peel the onions and cut into small pieces.
• Cut the pickles into small pieces.
• Cut the chives into small rolls.

INSTRUCTIONS

1. Cook the potatoes in a large pot filled with salted water until done.
2. Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
3. Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
4. Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
5. When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

PREPARATIONS

• Here’s the recipe for the picklenaise. You’ll need about 6-8 tablespoons.
• Here’s the recipe for the pickle oil. You’ll need about 3 tablespoons.

INSTRUCTIONS

1. For the egg salad, fill a pot with water and bring it to a boil. Carefully add the eggs and set a timer for 8 minutes. While they cook, prepare a bowl of ice water. After 8 minutes, transfer the eggs to the ice water to stop them from cooking further. Let them cool completely. Peel the eggs, separate the yolks from the whites, and place the yolks in a deep dish. Chop the egg whites into small pieces and set aside. To the yolks, add Dijon mustard, pickle-mayo, salt, pepper, white wine vinegar, and chopped chives. Mix everything together, mashing the yolks with a fork. Finally, fold in the chopped egg whites and mix again. Place the salad in the fridge until you’re ready to use it.
2. For the gremolata, finely chop the dill and slice the chives into small rings. Mix both in a small bowl with lemon juice and pickle oil. Peel the garlic cloves and grate them into the bowl. Stir everything well and season with salt and pepper. Set aside.
3. For the caramelized onions, peel the onions and slice them into thin half-rings. Heat a large pan over medium heat, melt 1 teaspoon of butter, then add the onions and a pinch of salt. Stir well and cook for 15-20 minutes, stirring occasionally, until the onions are golden and creamy. Add balsamic vinegar and stir again. Set the onions aside.
4. Meanwhile, prepare the crispy bacon. Lay the slices on parchment paper and sprinkle them evenly with brown sugar and cayenne pepper. Bake at 200°C / 392°F for about 15 minutes or until the sugar has melted and the bacon is a deep pink.
5. Butter the outside of the white bread slices and cut the Gouda into thin slices. Wash and dry the lettuce leaves, and get the picklenaise ready.
6. Heat a pan over low to medium heat and place the buttered bread slices, butter-side down, in the pan. Add Gouda to half of the slices. Cover the pan so the cheese can melt. Remove the bread once the cheese is soft and the bottoms are golden and crispy.
7. Spread mayo on the plain bread slices and gremolata on the cheesy ones.
8. Now layer the sandwich in this order: lettuce on the mayo side, followed by egg salad, bacon, and caramelized onions. Top it off with the cheese-gremolata slice. Cut the sandwich in half and enjoy!

1. to prevent the eggs from cracking, you should take them out of the fridge early enough so that they reach room temperature and are not cold when placed into the boiling water.
2. Put the gloves on. Peel the beets and chop them into coarse pieces. Place the pieces in one of the pots. Set aside.
3. Chop the red cabbage into coarse pieces and place them in another pot. Set aside.
4. Add 1.5 teaspoons of turmeric powder to another pot.
5. Fill all three pots with 1 liter of water each and place them on the stove.
6. Bring the water to a simmer and prepare a broth in each pot. Let the beets simmer for 15 minutes, and the red cabbage and turmeric for 20 minutes. Then, remove the pots from the stove and strain the liquid from each pot into the medium-sized bowls. Let the liquid cool.
7. Meanwhile, hard boil the eggs. Fill a pot with water enough to cover all the eggs. Bring the water to a boil, add the eggs, and cook for 8 minutes. Shock the eggs with cold water and set aside. Once the eggs are no longer hot, rub them with vinegar to help them better absorb the color later. For this, put 1 tablespoon of vinegar into a small bowl, dip kitchen paper into the vinegar, and then rub the eggs all around. Set aside.
8. Once the eggs and the broths have cooled, you can now place the eggs in the broth. I left them in for 2 hours because I like the pastel tone best. For a more intense color, the eggs can be left in the broth longer.
9. When you are happy with the color, remove the eggs from the broth and dry them with kitchen paper. The eggs are now ready. If you prefer them to be shiny rather than matte, you can now rub them with a little cooking oil.

1. Distribute the half of your fine-grained salt evenly in the shallow deep container and form six wells for the egg yolks. You should not be able to see the bottom. The wells should be completely formed out of salt, ensuring that the egg yolks are completely surrounded by salt.
2. Separate one egg at a time. Carefully let the yolks slide into the wells in the salt. Do not discard the egg whites – they can be used for making meringue or egg white omelet, for example.
3. Once you have placed all the egg yolks into the wells, cover them with the other half of fine-grained salt and put them in the refrigerator for 5 days.
4. After 5 days, take your container with the egg yolks out of the refrigerator and carefully remove the yolks from the salt. The yolk will now be very sticky and feel a bit like firmer hair gel. Rinse off the remaining salt from each yolk under cold water. Place the egg yolks on a baking rack lined with parchment paper and dry them in the oven at approximately 80°C (175°F) for one hour. Occasionally open the oven door for a few seconds to let all the moisture escape.
5. Once the egg yolks are fully dried, remove them from the oven and let them cool completely.
6. The egg yolks are now firm and ready to use. The cured egg yolks can be stored in a sealable glass jar in the refrigerator for 3-4 weeks. And I like to grate a bit of them over every savory dish 🙂

1. Line two baking trays with parchment paper
2. Preheat the oven to 100°C (210°F) with convection (fan-assisted)
3. Separate the egg whites from the yolks and start to whisk the egg whites in a grease-free bowl. Do not throw away the egg yolks. You can make cured egg yolks from them, for example. Once the egg whites start to foam, gradually add the sugar and continue to whisk until stiff. Once the sugar has dissolved and the meringue has become almost blue-white and glossy, you can tell that the meringue is ready when long peaks form on the mixer attachment.
4. Next, fill the meringue into a piping bag with a star nozzle. If you do not have a piping bag, you can also shape the meringue with two spoons. Use the piping bag to form small mounds on the parchment paper in circular motions.
5. Place the baking trays in the oven and bake for approximately 80-100 minutes (depending on the size). Occasionally open the oven door for a few seconds to allow moisture to escape. Ensure that the meringues do not turn brownish.
6. The meringues are ready when they can be easily lifted off the parchment paper. Remove the trays from the oven and let them cool completely.
7. Store the meringues in an airtight container to keep them fresh for several months.

1. Prepare the pickles & red onion salsa.
2. Cut the ciabatta bun lengthwise down the middle.
3. Cut the tomato into thin slices.
4. Cut the chives into rolls.
5. Melt 1 teaspoon of butter in a pan, crack in 2 eggs and fry over a medium heat until the egg whites are fully cooked but the yolks are still runny.
6. Meanwhile, spread the rest of the butter and sweet mustard on the bun halves. Now place the ham and tomato slices on top of it.
7. Place the fried egg on top, season with salt and pepper and top with the pickles and red onion salsa and some fresh chives.