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
Scale
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.
