KATARNYZA’S RED EGGS
Today I would like to share with you a new approach to serving eggs, which is related to the earliest traditions of red eggs. See how beautiful they look on green spring lettuce. Maybe you could buy into a bit of colourful madness?
4 eggs
125ml of beetroot concentrate (I usually use Polish Krakus)
1 tablespoon of mayonnaise
1 teaspoon of horseradish
2 tablespoons of minced cress
salt and pepper
Hard boil the eggs and peel them. Thin the beetroot concentrate with an equal amount of water. Put the eggs into a tall dish and add the diluted concentrate to cover the eggs and leave for 45 minutes. Pour away the concentrate and cut the eggs in half. Remove the egg yolks, crush them with a fork and mix in with the mayonnaise, horseradish and cress. Spice it up with salt and pepper. Fill the white eggs with the yolk mass.
Source and Photo: Katarzyna Posłuszny
https://www.home-madepatchwork.com
