Stuffed Pink Marbled Eggs |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Teatime on the lawn deserves the best-looking, dantiest bites. Ingredients:
6 eggs |
beet juice (or spinach for green, or tumeric for yellow) |
2 tbsp mayonnaise |
1 tsp champagne vinegar |
salt |
white pepper |
1 tsp yellow mustard |
1/2 c shredded fresh crabmeat |
Directions:
1. Boil the eggs until hard.
2. Roll them on a counter to crack the shells, and submerge in the beet juice for 30 minutes.
3. Remove shells, cut egs in half, and remove the yolks.
4. In a bowl, mash the yolks with the remaining ingredients, except the crabmeat.
5. Once the mix is fully combined, add the crabmeat, and lightly mix.
6. Stuff the eggs with the crabmeat.
7. Cover and refrigerate until picnic time.
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