March 28, 2011 3:27 am

Pink Eggs

Posted In: Appetizer, Basil
Posted March 28, 2011 by Victory Farms
Recipe from Entertaining for a Veggie Planet cookbook

Posted in : Cuisines :

Servings

16

Ingredients

Directions

Place beets in small saucepan and add water to over. Bring to a boil, then immediately reduce the heat and simmer until the beets are soft when pierced with a paring knife, about 20 minutes. Drain and rinse under cold water, peeling off the skins with your fingers. Cut beets into 1/4 inch cubes.

Meanwhile, place eggs in medium saucepan and add cold water to cover. Bring to a boil, then immediately reduce the head to a simmer and set a timer for 12 minutes.

When eggs have simmered for exactly 12 minutes, drain them quickly, rattling eggs around to crack shells. Immediately fill pan with cold water and peel the hot eggs under cold running water.

Carefully cut peeled eggs in half lengthwise and pop out the yolks, reserving the whites. In a medium bowl, mash the yolks with a fork until very smooth. Stir in the mayonnaise then fold in the beets and basil and season with salt and pepper.

Arrange the egg white halves on a serving platter. Using a small spoon, mound some of the yolk mixture into each egg white cavity. Garnish the stuffed eggs with the chopped scallions and serve at once.

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