Deviled eggs are a simple, elegant classic made with creamy yolks blended with mustard, oil, and seasoning. Fresh dill adds a bright touch, making them a perfect appetizer or snack for any occasion, easy, flavorful, and always a crowd-pleaser.
Serves 2 | Prep: 30 min | Cooking time: 10 mins
Ingredients:
2 cooked beets
15 g mustard
20 cl oil
Dill
Salt, pepper
Instructions:
Place 4 eggs in a saucepan of cold water. Bring to a boil and cook for 10 minutes.
Meanwhile, blend the cooked beets with a little water until you get a smooth beet purée.
Once the eggs are cooked, tap them on the top and bottom, then roll them gently with your hands to make peeling easier.
Peel the eggs, place them in a bowl, and cover them with the beet purée. Refrigerate for at least 2 hours.
Rinse the eggs in cold water to remove the beet coating, then cut them in half. Remove the yolks and mash them with a fork.
In a bowl, blend the mustard, oil, and 2 whole eggs until you get a creamy mayonnaise.
Add the mashed yolks and blend again. Transfer to a piping bag and fill the egg whites.
Season with salt and pepper, garnish with dill, and enjoy!
