Pink Deviled Eggs

This is an unusual way to prepare eggs, but it is both delicious and very striking to look at.

I made these for a Ostara celebration that I attended.

They would also be perfect for Easter, and would make a stunning addition to a brunch table.  I also made some yellow deviled eggs as well, but they are a separate recipe.

They also make great appetizers or snacks.  Kids love them due to the unusual colour…

The striking pink-purple colour is 100% natural, and comes from soaking the cooked and peeled eggs in leftover beet-brine or beet kvass.

The eggs need to soak in the brine for several days  – the longer you soak them, the more the whites take on the colour – I left these in the brine for 7 days, and as you can see, the purple-pink colour penetrated all the way to the yolks.  In fact, the yolks were stained slightly pink at the edges.  I suspect that leaving them in the brine for even longer would result in pink yolks as well.

If you also need to make the beet brine or kvass, you will need to start these at least 2 weeks in advance.  The recipe for the beet brine/kvass can be found here.

While these are not 100% AIP (egg yolks are a stage 1 reintroduction, and egg whites are a stage 2 reintroduction), if you have successfully managed to reintroduce eggs, you could enjoy these beauties.  When reintroducing foods on the AIP, I recommend this guide.

Pink Deviled Eggs

makes 2 dozen halved eggs

• 1 dozen eggs
• beet brine or beet kvass to cover
• ¼ cup homemade mayonnaise
• ¼ cup coconut milk yoghurt
• 2 tbsp fresh dill – chopped
• salt and black pepper to taste (black pepper is a stage 2 reintroduction – omit this if sensitive to it)
• dill sprigs to garnish

Place the eggs in a pan and cover with cold water.  Bring to the boil, then simmer for 10 minutes.

Drain the eggs and cover in cold water.  Leave to stand until completely cold.

Remove the shells from the eggs, and place them in a large mason jar.  Cover the eggs with the beet brine/beet kvass, and put on a lid.

Store the eggs in the fridge for between 3 and 7 days.  The longer you leave the eggs, the more colour the whites will take.

To make the deviled eggs, drain off the beet brine/kvass.

Slice each egg in half, lengthwise and scoop the yolks into a bowl.

Mash the yolks with the mayonnaise and coconut milk yoghurt until smooth.  Season with salt and black pepper, and stir in the dill.

Spoon or pipe the yolk mixture back into the whites and garnish with a small sprig of dill.

Keep in the fridge until you are ready to serve, and be prepared to explain to everyone how you achieved that wonderful colour!

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Avocado Eggs

Eggs are one of natures wonder foods, and we often eat them for lunch or breakfast in our house.

They are cheap, economical and very tasty.  They are also very quick to prepare, which makes them an ideal go-to food for a busy parent…

And as I mentioned in this post, there is no reason to fear the cholesterol in the egg yolk – eating eggs has been demonstrated to not raise blood cholesterol levels or increase the risk of heart-disease in more than a few studies.

But eating the same egg dish again and again and again gets boring very quickly.  So I try to mix things up and do something different with our eggs.

Which brings me to Avocado Eggs.

Egg yolks are rich in healthy fats, avocados are also rich in healthy fats.  So why not mix the two together?

These are quick and easy to make for breakfast or lunch and make a great snack for the kids.  If you could work out how to pack them so that they don’t get squished and the avo-yolk mixture doesn’t go everywhere they could make a really healthy lunch-box choice as well.

Whole eggs are a stage 2 reintroduction to AIP.  When reintroducing foods on the AIP, I recommend this guide.

Avocado Eggs

makes 12 half eggs

6 eggs

1 large avocado (the riper the better)

1 tbsp lemon juice

1 tbsp olive oil

salt and freshly ground black pepper

1/4 tsp cayenne (or to taste)

Take your eggs and hard-boil them – submerge them in cold water and bring it to the boil.  Reduce the heat to a simmer and cook for 10 minutes.  Drain and submerge in cold water to cool them fast (this stops you getting that nasty grey ring around the yolk).  I find that if I crack the shells while they are cooling, that the shells will come off more easily.  Oh and fresher eggs are harder to peel the shells off – use your really fresh eggs for soft-boiled “dippy eggs” and your older ones for hard boiled ones!

Once the eggs are cool, shell them and cut in half.  Pop the yolks out into a food processor.  Add in the peeled and stoned avocado and all the rest of the ingredients and pulse until it is smooth and creamy.

Now you are going to transfer this green creamy goodness back into the hollows that the yolks left in the whites.  I find this easiest to do using a piping bag, but if you have not got one you could either spoon it in or improvise using a small sandwich bag with one corner cut off to allow the mixture to be squeezed into the whites.

Arrange these babies on a bed of lettuce and serve at once.