If you’re on the lookout for a dish that is as vibrant in color as it is rich in flavor, the Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe is an absolute must-try. The magic happens when boiled eggs soak up the natural pink hue of beetroot, creating a stunning visual that’s only matched by the creamy tang of garlic-spiked yogurt and the spicy warmth of chilli-infused butter. It’s simple, elegant, and utterly addictive, perfect for brightening up breakfast, brunch, or even a light dinner.
Ingredients You’ll Need
The beauty of the Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe lies in its simplicity. Each ingredient plays its part, building layers of flavor, texture, and that unforgettable pop of color that makes this dish shine on any table.
- 4 large eggs: These form the star protein of the dish and soak up the beetroot’s pink color beautifully.
- 1 large beetroot, peeled and sliced: Essential for imparting the gorgeous pink hue and earthy sweetness.
- 1 ½ cups water: Used to create the beetroot soaking liquid for the eggs.
- 1 teaspoon vinegar or lemon juice: Helps brighten the beetroot water and enhances the color absorption.
- 1 cup Greek yogurt: Provides a cool, creamy base that balances the spice and earthiness.
- 1 small clove garlic, grated: Adds an aromatic kick to the yogurt.
- 1 teaspoon lemon juice: Brings fresh acidity to the yogurt mixture.
- Salt, to taste: Essential for seasoning throughout.
- 3 tablespoons butter: Creates the rich base for the chilli butter drizzle.
- ½ teaspoon chilli flakes or Aleppo pepper: Adds smoky heat and vibrant spice.
- 1 teaspoon olive oil (optional): Helps mellow the butter and lift the chilli flavors.
- Fresh herbs (dill or parsley), for garnish: Bright, fresh notes to finish your plate beautifully.
How to Make Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe
Step 1: Boil the Eggs to Perfection
Start by boiling your eggs for 7 to 8 minutes so you get those creamy yolks without being too runny. Once cooked, transfer them immediately into cold water to stop the cooking process and make peeling a breeze.
Step 2: Prepare the Beetroot Soaking Liquid
While the eggs cool down, slice your peeled beetroot and simmer it gently in water with a teaspoon of vinegar or lemon juice. This simmering lets the beetroot release its natural, stunning pink pigment, which will soon transform your eggs.
Step 3: Pinkify Your Eggs
Place the peeled eggs carefully into the beetroot-infused water and let them soak for 20 to 30 minutes. This soaking time allows the eggs to absorb that beautiful pink tint, turning an ordinary ingredient into something eye-catching and special.
Step 4: Make the Flavorful Yogurt Base
Mix Greek yogurt with freshly grated garlic, a splash of lemon juice, and a pinch of salt. This creamy, garlicky yogurt will balance the earthiness of beetroot and the richness of the butter, creating a refreshing backdrop for your eggs.
Step 5: Create the Chilli Butter Drizzle
In a small pan, slowly melt the butter over low heat and then add your chilli flakes or Aleppo pepper. Swirl gently for 1 to 2 minutes until the butter becomes aromatic and infused with spicy heat. Adding a teaspoon of olive oil here is optional but can smooth out the flavors and add an extra silky touch.
Step 6: Assemble the Dish
Slice your now beautifully pink eggs in half and arrange them over the yogurt base. Drizzle generously with the warm chilli butter, letting that golden, spicy liquid pool around the eggs beautifully.
Step 7: Garnish and Serve
Finish by sprinkling fresh dill or parsley over the top for a burst of herbal freshness and a lovely contrast in color. Serve immediately with warm bread or pita to scoop up every bit of that luscious sauce.
How to Serve Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe
Garnishes
Fresh herbs like dill or parsley are perfect for cutting through the richness and bringing a fresh, green note. A few extra chilli flakes or a dash of lemon zest can also elevate the visual appeal and flavor complexity.
Side Dishes
This recipe pairs wonderfully with warm, crusty bread or soft pita to mop up the creamy yogurt and spicy chilli butter. A simple cucumber salad or some pickled vegetables can also add a crisp, refreshing balance.
Creative Ways to Present
For a more elegant touch, serve the eggs halved atop a bed of lightly dressed greens or scatter toasted nuts for extra crunch. You can also turn these into a colorful appetizer by placing each egg half on a small bread slice, drizzled with chilli butter and garnished with herbs.
Make Ahead and Storage
Storing Leftovers
If you have some leftovers, keep the eggs separate from the yogurt and chilli butter. Store peeled, pinked eggs in an airtight container in the fridge for up to 2 days. Yogurt and butter sauce should be kept chilled too and only combined right before serving.
Freezing
This dish isn’t ideal for freezing because the texture of yogurt and butter sauce can change, and beet-colored eggs might get a little watery. Fresh is best to preserve the visual appeal and flavor integrity.
Reheating
Warm the chilli butter gently on the stove or microwave just until melted and fragrant. Avoid reheating the eggs or yogurt directly; instead, let them come to room temperature before serving to keep textures perfect.
FAQs
Can I use pickled beetroot instead of fresh?
While pickled beetroot has a lovely tang, it won’t impart the same deep, natural pink color as fresh beetroot simmered in water. For the iconic vibrant hue, fresh beetroot is your best bet.
How long can I soak the eggs in beetroot water?
About 20 to 30 minutes is ideal to achieve a vivid pink color without affecting the egg’s texture. You can soak them longer for a deeper color, but the flavor might become slightly earthy.
Is it possible to make this recipe vegan?
To veganize, swap the eggs with firm tofu slices, use plant-based yogurt, and replace butter with vegan margarine or oil infused with chilli flakes. It won’t be exactly the same but still delicious.
Can I prepare this dish ahead of time for a party?
Yes! You can prepare the soaked eggs and yogurt base a few hours ahead. Add the chilli butter drizzle and fresh herbs just before serving to keep everything fresh and vibrant.
What are some chili alternatives if I don’t like heat?
If you prefer mild flavors, try using smoked paprika or sweet paprika instead of chilli flakes. This will provide warmth and color without the heat.
Final Thoughts
The Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe is truly one of those dishes that feels like a little celebration in every bite. It’s easy to make but looks spectacular, and the combination of creamy, spicy, earthy, and fresh flavors will delight anyone lucky enough to share it with you. Give this gorgeous, colorful recipe a try and watch how it brightens up your table and your mood all at once!
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Pink Beetroot Eggs with Yogurt and Chilli Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This vibrant and visually stunning recipe features hard-boiled eggs dyed pink by soaking in beetroot-infused water. Served atop a creamy garlic and lemon Greek yogurt base, the eggs are finished with a fragrant, spicy chilli butter drizzle and fresh herbs, creating a unique and flavorful appetizer or snack with Middle Eastern-inspired flavors.
Ingredients
Eggs and Beetroot
- 4 large eggs
- 1 large beetroot, peeled and sliced
- 1 ½ cups water
- 1 teaspoon vinegar or lemon juice
Yogurt Base
- 1 cup Greek yogurt
- 1 small clove garlic, grated
- 1 teaspoon lemon juice
- Salt, to taste
Chilli Butter
- 3 tablespoons butter
- ½ teaspoon chilli flakes or Aleppo pepper
- 1 teaspoon olive oil (optional)
Garnish
- Fresh herbs (dill or parsley), for garnish
Instructions
- Boil the Eggs: Boil the eggs for 7–8 minutes until hard boiled, then transfer them immediately to cold water to cool for easy peeling. Once cooled, peel the eggs and set them aside.
- Prepare Beetroot Liquid: In a saucepan, combine the sliced beetroot, water, and vinegar. Bring to a simmer and cook gently for 10 minutes to infuse the liquid with beetroot color and flavor. Remove from heat.
- Dye the Eggs: Submerge the peeled eggs into the warm beetroot liquid and let them soak for 20–30 minutes until they take on a pretty pink hue. Remove eggs and slice each egg in half.
- Make Yogurt Base: In a bowl, mix Greek yogurt with grated garlic, lemon juice, and a pinch of salt. Spread this creamy mixture evenly over a serving plate to create a flavorful base for the eggs.
- Prepare Chilli Butter: In a small pan over low heat, melt the butter slowly. Add the chilli flakes or Aleppo pepper and gently swirl the butter to infuse it and release the aroma, cooking for 1–2 minutes. Stir in the optional olive oil to add extra richness and smoothness.
- Assemble the Dish: Arrange the pink beetroot eggs halves over the yogurt base. Drizzle the warm chilli butter generously on top and garnish with fresh herbs like dill or parsley.
- Serve: Serve immediately, ideally accompanied by warm bread or pita to enjoy all the flavors and creamy textures together.
Notes
- The soaking time in beetroot liquid can be adjusted for a more intense pink color.
- Use Aleppo pepper for a milder, fruity heat in the chilli butter, or increase chilli flakes for more spice.
- Make sure to cool the eggs quickly after boiling to make peeling easier.
- Serve with fresh herbs like dill or parsley for added freshness and aroma.
- This dish is excellent as a colorful appetizer or light snack.
