The COLORED HARD-BOILED EGGS are a cheerful and playful dish to serve for a hearty Easter morning breakfast or as an appetizer to start the holiday lunch. The rich Easter symbolism that characterizes eggs as a sign of rebirth, fertility and life makes them indispensable on the table, but this colored version is really special, also because it is made entirely with natural ingredients.
Indeed, preparing these eggs requires only wholesome, easy-to-find ingredients such as beetroot, spinach and turmeric, which, together with vinegar, transfer their beautiful color. This process is very simple and requires only a bit of planning and patience: you should allow at least eight hours of resting time in the refrigerator for the magic to happen. The result will repay the wait and, rest assured, will amaze your guests.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 4 eggs
- 3 1/3 cups fresh spinach
- 1 3/4 cups cooked beetroot (precooked)
- 1 tbsp turmeric powder
- water
- 1 glass white wine vinegar
Tools
- 1 Pot
- 1 Immersion blender
- 3 Containers
PREPARATION: COLORED HARD-BOILED EGGS
Preparing the COLORED HARD-BOILED EGGS is child’s play.
In a pot bring plenty of salted water to a boil. Add the eggs and boil them for 9 minutes. Then drain them and cool them in cold water. Once cold, peel them and set aside.
In the jar of the immersion blender put the spinach, some water and some vinegar. Then blend everything.
Do the same with the precooked beetroot and the turmeric powder.
You should obtain enough liquid to fully cover the eggs.
Pour the colorings into not-too-large containers. Place the eggs in them so they are completely covered, close with the lid and transfer to the fridge for 8 hours.
After the resting time in the refrigerator, remove the containers, rinse the colored eggs well under running water and cut them in half.
Arrange them on a platter and serve with salad or parsley sprigs for a touch of freshness.
Of course you can also serve them stuffed, perhaps with egg yolk, tuna and capers, to make them even more appetizing.
STORAGE
You can store the COLORED HARD-BOILED EGGS in the refrigerator well covered for up to 2 days.
