| Created by | Spinneys |
| Prep time | 25 minutes |
| Resting time | Overnight |
| Cook time | 7 minutes |
| Serves | 6 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Bring a saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes.
2
Transfer immediately to ice water and cool completely before peeling.
3
Coat the peeled eggs with the beetroot purée and refrigerate overnight to colour them. Rinse off the excess beetroot.
4
Slice the eggs in half and remove the yolks.
5
In a mortar and pestle crush the saffron with salt and pepper.
6
Add the egg yolks, vinegar and mayonnaise and mash until smooth.
7
Stir in the grated Parmigiano and chopped chives.
8
Pipe the filling back into the egg whites.
9
Cut the pumpernickel or rye bread into oval shapes and place each egg half on top to serve.
10
Decorate with chopped chives and edible flowers.
