Tuesday, February 10, 2015

Laptop Lunches #240

Greek-ish salad, blackberries, balela salad, and stuffed pink eggs (recipe below).

Greek-ish salad is the usual: feta, cucumber, kalamata olives packed in seasoned olive oil, and cherry tomatoes (yellow this time). It was lovely as usual.

The balela salad was edible, but nothing spectacular.

I'm so excited to have another recipe to share! Somewhere on the internet a long, long while ago, I read a recipe for stuffed pink eggs. But I don't know where, and can't find it. So here is my version. For a sense of quantities in the stuffing, see my tutorial on stuffing a single egg. You'll need to plan ahead for these; get some pickled beets to eat so you have the juice you need. (Pickled beets are nice, too.)


Stuffed Pink Eggs

Juice from pickled beets
Hard boiled eggs
Black pepper
Salt
Paprika (or other seasonings per your preference)
Mayo
Dijon mustard
Worcestershire sauce

Peel the hard boiled eggs. Submerge them in the beet juice overnight. (They may need to be weighted to do this; they have a tendency to float.)

Remove eggs from beet juice. Slice in half and remove yolks from whites (pinks). Mix yolks with remaining ingredients to taste. Garnish with a few grinds of black pepper.

These are vaguely sweet, and so much fun! I think they'd go super well with sweet pickle relish in the stuffing.

Plus, they are gorgeous!

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