Bright red eggs that look great and taste good!
They are guaranteed to impress your guests! Beetroot marinated eggs are a classic Christmas treat, perfect for the festive table or a celebratory brunch.
Halve the eggs and top each half with a dollop of mayonnaise and fish roe.
The deep reddish purple colour makes them an instant eye-catcher on the table: guests always wonder what they are. The flavour is a lovely balance between tangy and gently earthy from the beetroot.
Perfect for tapas, as a starter or on a slice of bread. And they practically make themselves: just put them in the marinade and wait. They need about a day in the marinade to get their beautiful red colour and sweet and sour flavour. Well worth the wait!
Tips and variations
- The longer the eggs marinate in the beetroot liquid the deeper the colour and flavour. Three days gives a fully purple egg all the way through. Overnight is the minimum, and two days gives the best result.
- Hard-boil the eggs until fully set then cool completely in ice water before peeling for the cleanest peel. Start them in cold water and boil for 9 minutes for a perfectly hard-boiled egg without a grey ring around the yolk.
- Topping: mayonnaise and fish roe are the classic, but sour cream with dill is lovely too.
- Shop-bought pickled beetroot works just as well as beetroot cooked from scratch.
- Add star anise, cloves, or caraway seeds to the marinade for extra aromatic complexity and depth.
Frequently asked questions
They keep well in the fridge in the marinade for 4 to 5 days. The flavour continues to develop and deepen the longer they sit.
Less than you might think. They take on colour quickly, but after 24 hours the flavour is subtle, more tangy than beetrooty.
Yes, absolutely. Feel free to use the liquid from the pack as the base for the marinade, as it already has good flavour. The brine from a jar of pickled beetroot works just as well; adjust with a little vinegar and sugar to taste.
Marinate for at least 24 hours for a pink colour and mild flavour. For a deep purple colour all the way through, marinate for up to 72 hours in the fridge. Longer is not better, as the flavour can become too intense.
Hard-boiled eggs (9 minutes) are the classic choice for marinating. Let them cool completely in cold water before peeling.
They are excellent on a charcuterie board, as part of a Scandinavian buffet, sliced on rye bread with cream cheese, or as a colourful garnish for salads.
🍷 Wine pairing
Pinot Noir rosé: The earthy sweetness of beetroot and the tang of vinegar call for a fresh, fruity rosé. A Pinot Noir rosé from Alsace or Burgundy is the ideal choice: its red berry notes echo the colour of the eggs and harmonise with the flavour.
Alternative: A light Gamay from Beaujolais works beautifully as a starter wine if you prefer something red.
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Beetroot marinated eggs
Great-looking red eggs for Christmas breakfast!
Ingredients
Instructions
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Sterilise the jar in which you will store the eggs.
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Hard-boil the eggs for 9 minutes and cool them in cold water.
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Peel the eggs carefully so that they retain a nice surface.
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Bring water, sugar and apple cider vinegar to the boil for the pickling brine and let it simmer for 15 min.
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Take out the sterilised jar and add the beetroot and eggs in layers.
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Pour over the boiled brine, making sure there is enough liquid to cover the eggs completely.
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Cool and put in the fridge.
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Finished after approx. 24 hours.
Notes
Tips: Marinate the eggs for at least 24 hours, preferably 48, for a deep purple colour and full flavour all the way to the centre.
Storage: Keep in the brine in the fridge for 4 to 5 days.
FAQ: Perfect for open sandwiches, salads, tapas platters or as a picnic snack. Red cabbage can replace the beetroot for a slightly different flavour and colour.
Nutrition per serving
- Calories
- 280 kcal
- Carbohydrates
- 31 g
- Protein
- 14 g
- Fat
- 11 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 4 g
- Trans fat
- 1 g
- Cholesterol
- 409 mg
- Sodium
- 306 mg
- Potassium
- 236 mg
- Fiber
- 0 g
- Sugar
- 28 g
Nutrition values are estimates.