This amazing recipes for beetroot wasabi coloured eggs look and taste great

  • 15 mins
  • 4
  • Easy

Ingredients

  • 6 large British Lion eggs
  • 4 cooked beetroot, finely chopped
  • 2 tsp wasabi paste
  • 2 tbsp mayonnaise
  • A pinch of salt and freshly ground black pepper
  • 2 tsp toasted sesame seeds
  • Sushi ginger and soy sauce to serve

Method

Place the eggs in a small pan, cover with 2.5cm cold water and place the pan on a high heat. When the water is almost boiling, gently stir the eggs and set the timer for 5 minutes.Drain the eggs, and rinse in cold running water. When cool enough to handle, tap the shells all over and peel away.

Drain the peeled eggs then place in a food bag.Add the chopped beetroot, and mix to coat the eggs. Seal and refrigerate for at least 2 hours or longer if time allows – the colour will be deeper the longer they steep.Remove the eggs from the beetroot, quickly rinse and pat dry on kitchen paper. Cut the eggs in half and scoop the yolks into a bowl.Mix with the wasabi, mayonnaise and seasoning to taste, then heap back into the egg whites.

Spread a layer of beetroot over the base of a rectangular dish. Arrange the eggs cut side up on the beetroot-lined dish, sprinkle with the sesame seeds and serve with pickled ginger, more wasabi and soy sauce on the side.

About The Author

Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts.

Let us know what you think

comments