Some bites need hardly any explanation once you put them on the table. These pink eggs, marinated in beetroot liquid, certainly belong in that category. The outside develops a deep pink edge, while the egg remains bright white and yellow inside. With a spoonful of creamy mustard mayonnaise and some fresh chives, they become little eye-catchers for a brunch, drinks or festive lunch.
The idea is inspired by Nicolas Vahé's beetroot-marinated eggs. We have developed the recipe in more detail, with precise preparation times, variations, storage tips and ideas for serving the eggs beautifully. The active preparation takes just fifteen minutes; the colour develops naturally while the eggs sit in the fridge overnight.
- Serves: 4 to 6 people, approximately 12 bites
- Preparation: 15 minutes
- Marinating: at least 4 hours, preferably overnight
- Difficulty: easy
- Occasion: brunch, drinks, Easter or a festive lunch
Ingredients for pink beetroot eggs
For the beetroot-marinated eggs
- 6 medium eggs
- 1 jar of sweet and sour beetroot, with at least 300 ml beetroot liquid
- Optional: 1 tablespoon red wine vinegar, if you prefer a slightly fresher flavour
For the mustard mayonnaise
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- A few twists of Nicolas Vahé Everyday Mix, or salt and pepper to taste
- 1 teaspoon lemon juice
- A small bunch of fresh chives
Classic Dijon mustard makes for a spicy mayonnaise. For a slightly milder, lightly fruity version, you can also use Violette mustard with grape must.
How to make pink eggs with mustard mayonnaise
- Boil the eggs. Bring a pan of water to the boil. Carefully lower the eggs into the water and cook them for 9 minutes. This makes the yolk firm without becoming unnecessarily dry.
- Cool them completely. Place the eggs straight into cold water and leave them for a few minutes. Then peel them carefully. The smoother the surface remains, the more even the pink colour will be.
- Make the beetroot marinade. Pour the liquid from the jar of beetroot into a narrow, tall storage container. Add the red wine vinegar if desired. Use the beetroot itself later in a salad; for this recipe, you mainly need the liquid.
- Let the colour infuse. Place the peeled eggs in the beetroot liquid, making sure they are fully submerged. A narrow container or glass jar works best. Cover and refrigerate for at least 4 hours, preferably overnight.
- Mix the mustard mayonnaise. Stir the mayonnaise, mustard and lemon juice until smooth. Season with the Everyday Mix or with salt and pepper. Keep the sauce covered in the refrigerator until serving.
- Slice and serve. Remove the eggs from the marinade and gently pat them dry. Using a sharp knife, cut them in half lengthwise. Arrange them on a platter, spoon a small amount of mustard mayonnaise onto each half and finish with finely chopped chives.
How do the eggs get such a bright pink colour?
The acid and colourings in the sweet-and-sour beetroot liquid gradually seep into the cooked egg whites. After around four hours, you will see a thin pink edge. If you leave the eggs to marinate overnight, that edge will become deeper and more vibrant, while the centre usually remains white. This gradient from deep pink to white is exactly what makes the halved eggs look so beautiful on a platter.
Preferably use a tall, narrow container. This means you need less beetroot liquid to fully submerge the eggs. Are they still floating up? Place a small piece of baking paper directly on the liquid. This keeps the top moist without crushing the eggs.
The mustard mayonnaise: spicy, creamy or a little milder
A ratio of three parts mayonnaise to one part mustard gives a distinct mustard flavour that pairs well with the sweet-and-sour beetroot. Taste the sauce before adding extra salt and pepper, as mustard is already quite pronounced on its own.
Want it milder? Start with two teaspoons of mustard and only add more after tasting. For a fresher sauce, replace one tablespoon of mayonnaise with thick yoghurt. The Violette mustard with grape must makes the sauce rounder and lightly fruity; especially delicious when serving the eggs as a cocktail snack.
Recipe variations
- Pink devilled eggs: remove the yolks from the halved eggs and mash them with the mustard mayonnaise. Spoon or pipe the mixture back into the pink egg whites.
- With dill and smoked salmon: replace the chives with dill and place a small piece of smoked salmon on each egg.
- Fresh and green: add finely chopped capers and parsley to the mayonnaise.
- A lighter sauce: use half mayonnaise and half Greek or plant-based yoghurt.
- Extra colour contrast: sprinkle a little pink peppercorn or black sesame over the eggs.
Can you make the pink eggs ahead of time?
That is one of the great things about this recipe. Boil and marinate the eggs the evening before you need them. Always keep them covered in the refrigerator while marinating. The next day, remove them from the liquid, pat them dry and store them chilled in a clean, sealed container.
Preferably, cut the eggs and add the mustard mayonnaise and chives only shortly before serving. This keeps the cut surfaces looking good and prevents the garnish from drying out. During a long brunch, do not leave a platter of eggs in the warmth unnecessarily; instead, top up a second small platter later.
How to style pink eggs for brunch or drinks
The colour already does most of the work for you. When serving, it is therefore mainly about calm and contrast. With a good platter and a few simple choices, the result looks festive without feeling contrived.
1. Choose a platter where pink really stands out
White, soft yellow, light grey and stainless steel all look beautiful alongside the vibrant pink. On a white platter, the result feels fresh and calm; yellow makes it more playful. Browse the serving collection for platters and small serving boards that leave plenty of room around the eggs.
2. Don’t arrange the eggs in neat rows
Arrange the halves in small groups or in a wide semicircle. Alternate the points facing inwards and outwards. This gives the platter a lively look while keeping each egg easy to reach. If desired, leave some space in the centre for a small bowl of extra mustard mayonnaise.
3. Use green as a small accent
A little chives are enough to make the pink and yellow appear even brighter. Sprinkle the herbs deliberately over the sauce rather than across the whole platter. This keeps the tableware visible and prevents the presentation from looking cluttered.
4. Turn small into an advantage
It is better to serve eight beautiful egg halves on a suitable platter than twelve pieces pressed together. You can add the remaining eggs later. Place small forks or cocktail picks alongside, plus a folded linen napkin. Nothing more is really needed.
A simple bite with great impact
These pink eggs mainly require a little patience while they sit in the fridge. The next day, all you need to do is halve and finish them. This makes them ideal when cooking for several people but you do not want to spend a long time in the kitchen on the day itself.
The combination of beetroot, egg and mustard is fresh, creamy and familiar, while the colour remains unexpected. For other flavourings and serving ideas, discover the Nicolas Vahé collection too.
Frequently asked questions
Do pink eggs taste strongly of beetroot?
The beetroot flavour remains fairly subtle. The sweet-and-sour liquid mainly adds a light, fresh flavour and the striking colour. The longer you leave the eggs to marinate, the more pronounced the effect will be.
Can I just use beetroot juice?
You can, but pure beetroot juice is less acidic than the liquid from a jar of sweet-and-sour beetroot. Add a splash of red wine vinegar and a small pinch of salt. Taste the marinade before adding the eggs.
Why aren't my eggs evenly pink all over?
Usually, parts of the egg protrude above the liquid or small air bubbles cling to the egg white. Make sure the eggs are fully submerged and carefully rotate the container once halfway through the marinating time.
Can you make these eggs for Easter too?
Yes, the pink colour is perfect for an Easter brunch. However, the recipe is not seasonal: the eggs also work well as an appetiser, at a summer lunch or on a festive breakfast table.
