Are you looking for an easy, quick and inexpensive appetizer, perfect to serve on any occasion? You’re in the right place! Today we’ll prepare together these delicious hard-boiled eggs in cocktail sauce, perfect to serve at a buffet, or for an aperitif different from the usual!
The eggs in pink sauce, as I call them, are a recipe of memories. At my home we make them often, especially during the Easter period, thanks to my cousin Daniela, who introduced us to this no-fuss dish packed with flavor!
Hard-boiled eggs in cocktail sauce are a great classic of Italian cuisine, ideal as a cold appetizer for any occasion and festivities.
This version, however, is simpler. It’s a light homemade pink sauce, made without adding cream, but flavored with brandy and Worcestershire sauce.
The secret to success lies in perfectly cooking the eggs (about 8 minutes from boiling) and cooling them immediately, which allows you to peel them without breaking the white.
The sauce is made “by eye“, adjusting the amount of ketchup to get the desired shade of pink.
An economical, showy and tasty dish ready in less than 20 minutes, perfect also for holidays like Easter or Christmas.
Let’s make it together but first I’ll leave you a few more ideas perfect for those who love appetizers like this!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 8 Minutes
- Portions: about 6 servings
- Cuisine: Italian
Ingredients
- 6 eggs (one per person)
- Parsley (fresh, finely chopped)
- 1 cup Mayonnaise (of good quality)
- 1 cup Ketchup (of good quality)
- 2 tablespoons Brandy (optional)
- 2 drops Worcestershire sauce
Tools
- Saucepan
- Bowl
- Cutting board
- Serving plate
- Spatula
Preparation
The great thing about this recipe is that you can prepare it without using a scale. The eggs are boiled and then served on a bed of cocktail sauce that I prepared in a lighter version without cream.
First of all, boil the eggs a few at a time or take a large pot and put them all inside (adjust the quantity depending on the number of guests — 6 people = 6 eggs, 10 people = 10 eggs, etc.). Pour some water into the container so as to cover the eggs. Turn on the heat and when the water starts to boil count about 8 minutes to boil the eggs.
After the time has passed, drain the eggs, run them under cold water for a couple of minutes and then immediately remove the shell using your hands, taking care not to break the inside. Let them cool completely and then cut the eggs in half. Put them in the fridge.
Now let’s prepare the cocktail sauce. As I said, mine is a decidedly lighter and quicker version to prepare because I didn’t use cream! Take a bowl, put in a few tablespoons of mayonnaise. Adjust the amount by eye based on the number of guests.
Now add a few teaspoons of ketchup; depending on how much you add the color of your sauce will change. The more ketchup you incorporate, the pinker your sauce will become. Stir gently with a spoon. Now add 2–3 drops of Worcestershire sauce, 2 tablespoons of brandy and mix. Only at this point, if you want, you can whip a little unsweetened heavy cream and then add it to the sauce you obtained.
It’s time to plate! Take a nice serving plate. Pour the sauce on it, place the hard-boiled eggs cut in half on top and garnish with a bit of freshly chopped parsley. Et voilà, your Hard-boiled eggs in cocktail sauce are ready! A delicious, simple and inexpensive dish, perfect to always make a great impression! Enjoy and see you next recipe!
Article protected by copyright © – Gabriella Geroni © All rights reserved
If you like egg appetizers try also this very tasty and super simple recipe 🙂
Stuffed hard-boiled eggsWant an even more indulgent version? Add about 50–70 g (about 1.8–2.5 oz) of whipped heavy cream to the sauce to make it even more delicious!
Notes
How long before serving can I prepare this dish?
You can prepare this recipe about 4–6 hours before serving.
The advantage: A short rest in the refrigerator allows the sauce to develop flavor and the eggs to firm up perfectly, making the appetizer even more pleasant to the palate.
I do not recommend preparing them more than 12 hours in advance, because the sauce could begin to form a “skin” on the surface and the egg could absorb too much moisture from the mayonnaise, losing texture.How should they be stored?
Proper storage is essential, given that these are eggs and egg-based sauces:
They must be stored strictly in the refrigerator at about 39°F.
The best method is to place them in a airtight glass container.
If you place them on a serving plate, cover well with plastic wrap.
If there’s a lot of sauce, press the plastic wrap directly onto the surface of the sauce to prevent air from oxidizing it and darkening the color.
Never freeze: Never freeze hard-boiled eggs or cocktail sauce; the texture of the egg white would become rubbery and the mayonnaise would separate and become oily.I made too much sauce and there’s some left over, what can I do with it?!
If you overdid the amounts, don’t worry: the cocktail sauce (or pink sauce) is a kitchen wildcard and keeps very well if treated with care.
Being mayonnaise-based, the watchword is cold.
Container: Transfer it to a glass jar with an airtight lid or to a bowl covered with cling film pressed onto the surface (make it adhere well to the surface of the sauce to prevent air from darkening it or forming a skin).
Shelf life: In the refrigerator it keeps perfectly for 2–3 days.
Important note: If you already dipped eggs or other foods into the sauce, the shelf life is reduced because there could have been contamination. If it is “clean”, you can safely keep it for 3 days.
🍴 3 tasty ideas to reuse it
Don’t limit it to eggs! Here’s how to turn the leftover into a new dish:
The classic prawn cocktail: it’s the king pairing. Blanch some shrimp, serve them on a bed of finely chopped lettuce and garnish with your sauce.
Sandwich & club house: use it as a base to fill sandwiches with grilled chicken, avocado and tomato. The touch of brandy will make the sandwich gourmet.
Alternative crudités dip: serve it as a dipping sauce for carrot sticks, celery or raw fennel. It’s a perfect way for a quick gluten-free aperitif.Is this recipe gluten-free?
Of course the basic ingredients (eggs, mayonnaise, ketchup, brandy) do not contain gluten. However you should be careful:
Worcestershire sauce: some brands contain barley malt (which has gluten). There are gluten-free versions, but you must check for the crossed-spike symbol or the declaration on the label.
Mayonnaise/Ketchup: Almost always safe, but cross-contamination in production is possible if they are not certified.I’m lactose intolerant, can I eat it too?
Although the classic mayonnaise recipe calls only for oil and eggs, many industrial mayonnaises contain milk derivatives or milk proteins as thickeners/preservatives. Check the packaging.
The sauce will be lactose-free if made only with mayonnaise and ketchup, without adding cream or yogurt.
