If you’re looking for a dish that’s as visually stunning as it is delicious, the Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe is your new go-to. Imagine perfectly boiled eggs bathed in vibrant beetroot juice until they take on a beautiful pink hue, then layered on a creamy garlic-yogurt bed and drizzled with warming, spicy chilli butter. This dish effortlessly combines earthy, tangy, and spicy flavors with a gorgeous pop of color, making it a showstopper for breakfast, brunch, or even a light dinner. Every bite feels special, and it’s easier to make than you might expect!
Ingredients You’ll Need
The magic of this Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe is all in its simple, thoughtfully chosen ingredients. Each one plays a vital role—the beetroot creates that vibrant color and subtle earthiness; the garlic and lemon juice bring brightness; and the chilli butter adds a tantalizing kick. Nothing fancy, just fresh and honest ingredients that come together beautifully.
- 4 large eggs: The main player, providing creamy, rich texture and protein.
- 1 large beetroot, peeled and sliced: For natural pink coloring and an earthy flavor base.
- 1 ½ cups water: To gently simmer the beetroot and create the dye bath.
- 1 teaspoon vinegar or lemon juice: Adds brightness and helps set the pink color.
- 1 cup Greek yogurt: Provides a creamy, tangy foundation to balance the spiciness.
- 1 small clove garlic, grated: Brings savory depth and a little bite to the yogurt.
- 1 teaspoon lemon juice: Adds fresh acidity to the yogurt mixture.
- Salt, to taste: Enhances all the flavors perfectly.
- 3 tablespoons butter: The rich base for the chilli butter sauce.
- ½ teaspoon chilli flakes or Aleppo pepper: For a gentle spicy warmth.
- 1 teaspoon olive oil (optional): Adds smoothness and richness to the butter drizzle.
- Fresh herbs (dill or parsley), for garnish: Adds a fresh, bright finishing touch and color contrast.
How to Make Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe
Step 1: Boil the Eggs to Perfection
Start by boiling your eggs for about 7–8 minutes to achieve that perfect medium firmness—juicy yet set. Once boiled, immediately plunge them into cold water to stop the cooking process and make peeling a breeze. Setting these aside is crucial before they soak up their pink makeover.
Step 2: Prepare the Beetroot Bath
While the eggs cool, slice your peeled beetroot and place it in a saucepan with water and a splash of vinegar or lemon juice. Simmer this mixture gently for around 10 minutes to extract a vibrant pink liquid. This natural beetroot dye is what transforms your eggs into a lovely shade of pink while imparting delicate earthiness.
Step 3: Dye the Eggs Pink
Now, immerse your peeled eggs fully into that beetroot bath and let them soak for 20 to 30 minutes. The longer they rest, the more intense their pink color becomes—so keep an eye to find the shade you love best. Once colored, gently remove and slice each egg in half to reveal that beautiful pink exterior and their soft yolk center.
Step 4: Mix the Tangy Yogurt Base
In a bowl, whisk together Greek yogurt, fresh grated garlic, lemon juice, and a pinch of salt. This mixture will act as a cool, creamy bed for your eggs and offers a tangy contrast to the earthy beet and spicy butter. Spread it evenly on your serving plate to prepare for the grand assembly.
Step 5: Create the Fragrant Chilli Butter
In a small pan over low heat, gently melt the butter. Add the chilli flakes or Aleppo pepper and stir for one to two minutes until the butter is fragrant and infused with warming heat. If you want an extra silky touch, stir in a teaspoon of olive oil. Keep it warm but don’t let it brown—this sauce is the spicy finishing touch your dish deserves.
Step 6: Assemble Your Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe
Lay your pink-hued egg halves atop the yogurt base in a pleasing pattern. Drizzle the warm chilli butter generously over the eggs so it seeps beautifully across the yogurt. Don’t forget a sprinkle of fresh herbs like dill or parsley to add a burst of color and herbal freshness to the plate.
Step 7: Serve and Enjoy Immediately
Serve your Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe right away with some warm bread or pita on the side to scoop up every last delicious bite. This dish shines when savored fresh and warm, combining colors and flavors that are impossible not to love.
How to Serve Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe
Garnishes
Fresh herbs like dill or flat-leaf parsley are ideal garnishes, bringing brightness and a crisp green contrast to the pink eggs and pale yogurt. A light sprinkle of additional chilli flakes or a few tiny edible flowers can elevate the look for special occasions, making the dish even more inviting.
Side Dishes
Warm, crusty bread, soft pita, or toasted flatbreads are wonderful sides to scoop up the creamy yogurt and spicy butter sauce. A simple green salad with lemon vinaigrette can also balance the richness and add freshness if you want a fuller meal.
Creative Ways to Present
Try layering this dish in a shallow glass bowl, alternating the pink eggs and yogurt in visible layers for a stunning visual effect. Or serve individual portions in small bowls with herb sprigs on top, turning it into a charming appetizer or snack for gatherings. The key is to highlight the vibrant colors and inviting textures.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe, store the eggs separately in an airtight container in the fridge. Keep the yogurt mixture and chilli butter sauce chilled in another container to maintain freshness and distinct flavors.
Freezing
This dish does not freeze well because the texture of yogurt changes, and the eggs may become rubbery. It’s best to enjoy it fresh for maximum flavor and presentation.
Reheating
When you’re ready to eat leftovers, gently warm the chilli butter in a pan or microwave, but avoid overheating the eggs. Assemble the dish fresh by spreading the cold yogurt on the plate, then topping with warmed chilli butter and sliced pink eggs to preserve texture and color.
FAQs
Can I use pickled beetroot instead of cooking my own?
While pickled beetroot can give color, cooking fresh beetroot yields a purer, earthier flavor and vibrant dye that really makes the eggs pop. Pickled beetroot might add unwanted acidity and alter the flavor balance.
How long can I soak the eggs in beetroot juice?
Soaking eggs between 20 and 30 minutes typically produces a beautiful pink color; soaking longer will deepen the hue but may start to affect the egg’s taste slightly. Feel free to experiment with timing to find your favorite shade.
What kind of chili flakes work best for the butter?
Aleppo pepper is fabulous for a mild, fruity heat with a hint of smokiness. If you prefer more heat, regular red chilli flakes are great too. Adjust the quantity to suit your spice tolerance.
Can this dish be made vegan or dairy-free?
For a vegan twist, substitute Greek yogurt with coconut or almond-based yogurt and use a plant-based butter alternative. Keep in mind the eggs are central to the recipe, but vegan egg substitutes may work in a pinch.
Is it possible to prep parts of the recipe ahead of time?
Yes! You can boil and dye the eggs a few hours in advance, store them in the fridge, and prepare the yogurt and chilli butter just before serving for the freshest taste and best texture.
Final Thoughts
There’s something truly joyful about the Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe—it looks incredible, tastes divine, and feels like a special treat no matter when you enjoy it. I encourage you to try it soon and watch how this simple combination of humble ingredients transforms into a vibrant, flavorful experience that will have everyone asking for seconds.
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Pink Eggs & Beetroot with Yogurt & Chilli Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant and flavorful recipe features boiled eggs soaked in beetroot juice to achieve a stunning pink hue, served on a creamy Greek yogurt base and topped with a fragrant chilli-infused butter. Garnished with fresh herbs, this dish is perfect as a visually appealing appetizer or a light meal with warm bread or pita on the side.
Ingredients
Eggs and Beetroot
- 4 large eggs
- 1 large beetroot, peeled and sliced
- 1 ½ cups water
- 1 teaspoon vinegar or lemon juice
Yogurt Base
- 1 cup Greek yogurt
- 1 small clove garlic, grated
- 1 teaspoon lemon juice
- Salt, to taste
Chilli Butter
- 3 tablespoons butter
- ½ teaspoon chilli flakes or Aleppo pepper
- 1 teaspoon olive oil (optional)
Garnish
- Fresh herbs (dill or parsley), for garnish
Instructions
- Boil the Eggs: Boil the large eggs in water for 7–8 minutes until they are hard boiled. Immediately transfer them to cold water to cool completely before peeling and setting aside.
- Prepare Beetroot Mixture: In a saucepan, combine the peeled and sliced beetroot, water, and vinegar or lemon juice. Bring to a gentle simmer and cook for 10 minutes until the beetroot infuses the water with color and flavor. Remove from heat.
- Color the Eggs: Submerge the peeled boiled eggs in the warm beet mixture for 20–30 minutes allowing the eggs to absorb the vibrant pink color. Once they have turned pink, remove them and slice each egg in half.
- Make Yogurt Base: In a bowl, mix the Greek yogurt with grated garlic, lemon juice, and a pinch of salt until well combined. Spread this yogurt mixture evenly on a serving plate to create a creamy base for the eggs.
- Prepare Chilli Butter: Melt the butter gently in a small pan over low heat. Add the chilli flakes or Aleppo pepper and swirl the pan until the butter is fragrant and infused with the chili, about 1–2 minutes. Optionally stir in olive oil to lighten the butter.
- Assemble the Dish: Arrange the pink beetroot eggs on top of the yogurt base. Drizzle the hot chilli butter evenly over the eggs for a spicy, buttery finish.
- Garnish and Serve: Sprinkle fresh dill or parsley over the dish for color and flavor. Serve immediately alongside warm bread or pita to enjoy the creamy, spicy, and savory flavors together.
Notes
- The beet soaking time can be adjusted for a deeper or lighter pink color.
- Use fresh herbs like dill or parsley to complement the creamy and spicy flavors.
- The vinegar or lemon juice in the beet mixture helps to preserve color and add subtle acidity.
- This dish can be served warm or at room temperature.
- Olive oil in the chilli butter is optional but adds a silky texture.
- For more heat, increase the chilli flakes or substitute with fresh finely chopped chili.
- Be careful not to overcook eggs to prevent a greenish yolk ring.
