Oeufs de caille décorés avec des épices pour l'apéritif de Pâques

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

beet juice

🥗Healthier: carrot juice

💰Cheaper: red food coloring

Carrot juice is more accessible and still provides color.

spinach juice

🥗Healthier: kale juice

💰Cheaper: green food coloring

Kale juice can be a more nutritious alternative.

turmeric

🥗Healthier: curry powder

💰Cheaper: yellow food coloring

Curry powder offers a similar color with added flavor.

Boil eggs in salted water for 9-12 minutes until hard-boiled.

Cool boiled eggs in ice water for 5 minutes to stop cooking.

Peel the eggs gently under running water to avoid breaking.

Prepare natural dyes: mix beet juice with vinegar, spinach juice with vinegar, and turmeric with water.

Submerge peeled eggs in each dye for 30 minutes to 1 hour for desired color.

Remove eggs from dye and pat dry with a paper towel.

Cut eggs in half lengthwise and scoop out yolks into a bowl.

Mash yolks with mayonnaise, mustard, salt, and pepper until smooth.

Fill egg whites with the yolk mixture using a piping bag or spoon.

Garnish with chopped chives, paprika, or herbs as desired.

Arrange colored eggs on a platter for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens