Everyone is capable of making these amazing(ly easy)pink eggs. They are a great dish to shine with at your Easter brunch.
Yes! We have a month with feast days again! On the 16th and 17th we celebrate Easter in the Netherlands. For some people this are important days because of their religious beliefs. However, most of us Dutchies just have a big brunch with friends and family.
As an international student, this is a great opportunity to have a spectacular lunch with your friends! Do you want to make something that really stands out and is delicious? Then this Easter recipe is great for you. You can find this and more recipes in the Allerhande (magazine of Albert Heijn), but because that’s all in Dutch, we have a English version of the recipe for you.
To learn some Dutch, or just to find the products in the supermarket we will also tell you the Dutch terms:
- 6 eggs (eieren)
- 705 g jar of red beets (pot rode bieten schijven zoetzuur)
- 50 ml red wine vinegar (rodewijnazijn)
- 4 T.B. white caster sugar (witte basterdsuiker )
- 3 T.B. mayonnaise (mayonnaise)
- 1 teaspoon vadouvan spices (vadouvan specerijenmengsel)
- 5 g flat parsley (platte peterselie)
- Blender (blender of staafmixer)
- Piping bag (spuitzak)
Only 5 steps of preparation!
- Boil the eggs for 8 minutes. Let them cool off in cold water, peel them and put them aside in a bowl.
- Puree the beets with the juice of the beets, the red wine vinegar and the sugar. Sieve the mix over the eggs until they are fully covered in it. Cover the bowl and leave it in the fridge for 12 hours (this will make the eggs pink).
- Cut the eggs lengthwise into two halves. Remove the yolk and put it in a separate bowl. Mix the mayonnaise, the vadouvan spices (or other spices if you want) and the yolk. Add some pepper and salt. Fill up the piping bag with the mix.
- Squirt the mix into the hollow eggs. Cut the parsley and sprinkle it on top.
- Voila! Now you have pink eggs!
Please take a picture for us and post it if you decide to make them! Happy Easter!