A colorful and cheerful appetizer to bring to the table not only at Easter but all year round: deviled eggs, pickled in beetroot and turmeric. They are really easy to make and can also be prepared in advance. In fact, these are boiled eggs peeled and then marinated in a mix of vinegar, water, sugar, and salt, as well as spices and/or aromas.
To achieve this beautiful fuchsia color, I used dehydrated beetroot powder, and for the yellow, I used turmeric powder.
Depending on how long you leave the eggs in the marinade, the color will be more or less intense, the same goes for the taste. You can also prepare the eggs and leave them in the marinade for up to 10 days in the fridge, enjoying them little by little, whenever you want. They are tasty even without filling.
- Difficulty: Easy
- Rest time: 3 Hours
- Preparation time: 25 Minutes
- Portions: 10 eggs
- Cooking methods: Stovetop
- Cuisine: German
- Seasonality: All seasons
Ingredients
- 2/3 cup water
- 1/2 cup white wine vinegar (or apple cider vinegar)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon dehydrated beetroot powder (alternatively replace 1/3 cup of water with beetroot juice)
- 1 teaspoon whole peppercorns
- 2/3 cup water
- 1/2 cup white wine vinegar (or apple cider vinegar)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 10 eggs (at room temperature)
- 3 oz canned tuna in oil
- 2 tablespoons mayonnaise
- 3 teaspoons chopped parsley
- to taste salt
- to taste pepper
Tools
- 2 Jars 500 ml glass jars
Steps
To prepare the deviled eggs, pickled in beetroot and turmeric, bring water to a boil in a pot large enough to hold 10 eggs. When it boils, reduce the heat to low, and with the help of a spoon, gently place the eggs one by one. Increase the heat slightly and let the eggs cook for 9 minutes. Then cool them under cold water for a moment and let them cool completely before peeling.
Once completely cooled, peel them and place 5 eggs in each of the 500 ml jars.
Bring 2/3 cup of water and 1/2 cup of vinegar to a boil, add one tablespoon of sugar and one teaspoon of salt. Remove from heat and add the beetroot powder. Mix well. In the first jar with the eggs, add lightly crushed peppercorns, then pour in the vinegar and beetroot mixture, making sure all eggs are covered with the liquid. Close the jar and let it cool. While it cools, move the jar occasionally to ensure even coloring. Then store in the fridge. Depending on the intensity of color and taste you desire, you can leave the eggs to marinate from 3 hours up to 4-5 days.
Bring 2/3 cup of water and 1/2 cup of vinegar to a boil, add one tablespoon of sugar and one teaspoon of salt. Remove from heat and add the turmeric powder. Mix well. Pour the vinegar and turmeric mixture into the second jar with the peeled eggs, making sure all eggs are covered with the liquid. Close the jar and let it cool. While it cools, move the jar occasionally to ensure even coloring. Then store in the fridge. Depending on the intensity of color and taste you desire, you can leave the eggs to marinate from 3 hours up to 4-5 days.
When you’re ready to remove your eggs from the marinade and fill them, you can prepare the filling.
Cut the eggs in half and put all the boiled yolks in a bowl. Add the drained canned tuna, mayonnaise, 2 teaspoons of chopped parsley, as well as salt and pepper to taste, and mix everything well. Transfer the mixture to a piping bag and fill the cavity of the boiled eggs, from which you removed the yolk. Finish by decorating with chopped parsley and, if you like, a sprinkle of beetroot powder.
Store your stuffed boiled eggs in the refrigerator until serving time.
Suggestions
The pickled eggs with beetroot or turmeric are also good without filling, as they still take on the flavor of the marinade. You can therefore also choose to serve them whole or cut in half, leaving them with their yolk, without filling! This way, you will have a very simple and scenic appetizer to bring to the table at Easter or any other occasion.
