المكونات
- Spinneysfood Organic Free-Range Eggs 6
- Beetroot 1 cooked, puréed
- Saffron A pinch
- Mayonnaise 1 tbsp
- Spinneysfood White Grape Vinegar 1 tbsp
- Parmigiano Reggiano 1 tbsp, finely grated
- Chives 1 tbsp, finely chopped plus extra for garnish
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper To taste, freshly ground
- Pumpernickel bread or rye bread To serve
- Edible flowers To decorate
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Saffron and chive devilled eggs with beetroot
European 25 Mins Prep · 7 Mins Cook
- Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes.
- Transfer immediately to ice water and cool completely before peeling.
- Coat the peeled eggs with the beetroot purée and refrigerate overnight to colour them. Rinse off the excess beetroot.
- Slice the eggs in half and remove the yolks.
- In a mortar and pestle crush the saffron with salt and pepper.
- Add the egg yolks, vinegar and mayonnaise and mash until smooth.
- Stir in the grated Parmigiano and chopped chives.
- Pipe the filling back into the egg whites.
- Cut the pumpernickel or rye bread into oval shapes and place each egg half on top to serve.
- Decorate with chopped chives and edible flowers.