Purple eggs

Ingredients for 8 servings:

• 8 eggs, hard-boiled and peeled
• 500 ml beetroot juice from pickled beetroot
• 1 tbsp mayonnaise
• 1 tbsp cream cheese
• 1 tbsp mustard, medium hot
• 1 tbsp Dijon mustard
• 100 g smoked salmon
• 4 anchovies
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Filling with anchovies or smoked salmon

Soak the peeled eggs in the juice of pickled beetroot overnight. If necessary, add water to ensure the eggs are fully immersed in the juice. It’s better to use a narrow container so the juice doesn’t dilute. The next day, pat the eggs dry and halve them. Remove the egg yolks and whisk them in a deep bowl with the mayonnaise, cream cheese, mustard, and Dijon mustard until smooth. Halve the mixture, add the smoked salmon to one half (reserve 8 small pieces for garnishing) and blend until spreadable. Add 2 anchovies to the other half and blend as well. Spoon into two piping bags and fill the eggs with them. Sprinkle with freshly ground mixed pepper and garnish with the salmon or anchovies.