Serves 4–6
Cooks in 15 min

Beetroot-Eggs
• 6–8 eggs
• 1 jar pickled beetroot

Mustard Mayo
• 2 tbsp mayonnaise
• 1 tbsp Nicolas Vahé Mustard 
• Spices: Nicolas Vahé Salt and Pepper, Everyday Mix.
• Fresh chives, finely chopped

Place the eggs in a saucepan and boil for 8–10 minutes until hard-boiled. Transfer to cold water, allow them to cool completely, and peel.

Pour the pickling liquid from the beetroot into a bowl or tall container and carefully add the peeled eggs. Cover and refrigerate overnight.

The following day, remove the eggs from the beetroot brine and cut them in half with a sharp knife. Arrange them on a serving platter.

In a small bowl, mix the mayonnaise with the Nicolas Vahé Mustard Spices and season with salt and pepper to taste.

Spoon a small amount of mustard mayo onto each egg half.

Sprinkle with finely chopped chives, season with a little extra salt and pepper, and serve immediately.

Tip: The longer the eggs sit in the beetroot brine, the deeper the vibrant pink colour will become. Overnight marinating gives a beautiful pink outer layer while keeping the yolk bright yellow.