Colored hard-boiled eggs are an original and tasty appetizer. They are usually served as a starter on Easter day, but I often make them in summer as a cold dish.
You can have fun coloring them with many natural ingredients. In these I used beetroot and blue spirulina. I also created a tasty filling that makes them very appetizing.
As always, I recommend buying fresh eggs at local Km 0 markets. I, as you know, am lucky to have my dad who keeps hens, so I get them from him.
Eggs are very substantial as they are a rich and complete food. They are a source of protein and vitamins but you should not overconsume them.
You can pair them with roasted peppers, stuffed tomatoes, a good black focaccia, or a tasty onion focaccia.
I suggest visiting my blog to take a look at other recipes that might help you complete your lunch or dinner.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 8 Hours
- Preparation time: 20 Minutes
- Cooking time: 8 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for coloring
- 2 teaspoons blue spirulina OR red cabbage
- 1 cooked beetroot
- 1 cup water
- 6 eggs
- 3.5 oz tuna in oil (drained)
- 4 tbsp mayonnaise
- to taste salt
- to taste capers
Tools for coloring
- 3 Jars
- 1 Hand blender
- 1 Saucepan
- 1 Bowl
- 1 Fork
- 1 Teaspoon
Steps for stuffed colored eggs
To prepare the delicious stuffed colored eggs, start by getting two containers. I used a large plastic cup and a glass one, but you can use whatever suitable containers you have at home.
Meanwhile, peel the beetroot and cut it into small pieces. First put the pieces into a blender or mixer, then add a splash of water and blend until you obtain a cream.
Then, take a glass or another container, add 1 cup of water and two teaspoons of blue spirulina and dissolve it by mixing with a fork. As an alternative to blue spirulina, which may be hard to find, you can use red cabbage. In that case, wash it and cut it into thin slices. Cook in plenty of salted water for about 20 minutes. Then drain it and blend it with a mixer until you obtain a purée.
Meanwhile, in a saucepan with plenty of water, boil the 6 eggs for 8 minutes. Immediately after, immerse them in cold water to stop the cooking. Once cold, gently remove the shell so that they remain whole and then immerse them in the colored bowls. Then leave them for at least 8 hours. The more time passes, the more they will color.
After the necessary time, remove them, then dry them with paper towels and finally cut them in half.
At this point, using a small spoon, remove the yolks and place them in a bowl.
Then add the well-drained tuna and then the mayonnaise and finally a pinch of salt. Mix everything together and stuff the eggs.
Finally, add a caper on each egg if you like and enjoy tasting them!
Storage of colored eggs
Colored hard-boiled eggs should always be stored in the refrigerator at about 39°F, preferably in a closed container or well covered, and they keep for up to 5–7 days if unpeeled. If they are already peeled or filled (for example with tuna, mayonnaise and capers) it is better to consume them within 24–48 hours; the colorants, whether natural (like red cabbage or beetroot) or artificial food dyes, do not affect preservation, but it is essential not to leave the eggs at room temperature for more than 2 hours, especially if filled, to avoid health risks. Also, freezing is not recommended because the texture worsens, and to understand if they are no longer good you should check for bad odors, slimy texture or changes in color.
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