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🍽️ Bloody Eggs

194 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a pot with about one liter of water and bring it to a boil with a lid on.
  2. 2. Carefully place the eggs into the boiling water and cook them for about seven minutes.
  3. 3. Drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.
  4. 4. Peel the cooled eggs completely.
  5. 5. Cut the eggs in half lengthwise.
  6. 6. Carefully separate the yolks from the egg whites and remove them.
  7. 7. Let the beets and capers drain well in a sieve.
  8. 8. Cut the beets into coarse cubes.
  9. 9. Drain the olives.
  10. 10. Slice the olives into about half-centimeter thick rounds.
  11. 11. Halve the lemon and squeeze out the juice.
  12. 12. Chop the anchovies coarsely.
  13. 13. Wash the dill and shake it dry.
  14. 14. Chop the dill coarsely.
  15. 15. Place the beets, yolks, mustard, capers, anchovies, and dill into a tall container.
  16. 16. Blend the mixture finely with a hand blender.
  17. 17. Season the cream with salt, pepper, chili, and a splash of lemon juice to taste.
  18. 18. Fill the yolk mixture into a piping bag.
  19. 19. Place the egg halves with the cut side facing up on a plate.
  20. 20. Carefully fill the egg whites with the cream from the piping bag.
  21. 21. Serve the filled eggs on a platter.
  22. 22. Place one olive slice on top of the filled yolk mixture.
  23. 23. Enjoy your meal!

Nutrition per serving