These pretty eggs are terrific for a special brunch, picnic, appetizer, potluck or any occasion where dishes are brought to share. Dressed up with a pretty ruby rim, this classic egg dish will be very impressive but comes together quickly with a brief marinade in beets.
Start by making a dozen boiled eggs. While they are cooking, chop up a large cooked red beet and add it to a medium saucepan with 3 cups water and 1 cup white vinegar. It seems like a lot of vinegar but you don’t taste the vinegar in the eggs. Bring to boil, then shut off and let sit for 20 minutes. Cool and drain liquid into a shallow bowl, big enough to hold all the eggs. Alternatively, you can use a bag with a zip lock for this step to ensure all surfaces of the egg are covered in the liquid.
When the eggs are cooked, drain the hot water and cool quickly with cold water or an ice cold water bath. When cool enough to peel, peel eggs and add them to the cool beet liquid. Be sure all the eggs are completely covered with the liquid. Place in refrigerator and marinate for 1 hour. If you marinate them longer, the rim of colour will be bigger.
After 1 hour, remove from liquid, slice in half and remove yolks, prepare filling and refill using a pastry bag or a teaspoon. This filling is a mayonnaise free recipe that is light and has a lovely curry flavour.
12 egg yolks
1/4 cup yogurt
1-2 tablespoons good quality olive oil
1/2 tsp paprika
1 tsp curry powder
1/4 tsp sea salt
fresh ground black pepper
Mix together yogurt with spices and olive oil. Mash egg yolks with a fork and blend in yogurt filling. Taste and season to taste. To make it creamier, add extra olive oil. Add back to eggs and garnish with fresh chives, chive flowers or rosemary flowers. Makes 24 stuffed eggs.
Note: They can be made ahead, however the rim of purple colour will blend into the rest of the white of the egg and be a lighter colour.
This recipe is adapted from http://www.createdby-diane.com.