These eggs are the perfect appetizer for an Easter brunch. They will be more vibrant the longer you let them marinate in the beet juice–about five hours for these magenta beauties.
- a dozen eggs
- 2 small jars (or one large jar) of pickled beets in juice
- a few handfuls of arugula
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- salt and pepper to taste
- Put eggs in a large saucepan with a lid and fill it with cold water. Cover, heat on high until boiling, then turn the heat off, remove the saucepan from the heat, and let the eggs sit, covered for 15 minutes.
- Drain the saucepan and fill with cold water, draining and filling several times to cool the eggs.
- Rap each egg on the counter and roll with your hand to loosen and crack the shells.
- Peel each egg and put eggs into a medium bowl.
- Pour the juice from both jars of beets into the bowl of eggs. The liquid should be enough to cover the eggs. If not, add water.
- Let the eggs marinate in the beet juice for at least 2 hours and up to 6 hours.
- When ready to fill the eggs, slice each on horizontally with a very sharp knife.
- Separate yolk from white and add yolks to a small bowl.
- Add mayonnaise, mustard, cayenne and paprika to the bowl and smash and mix the yolks thoroughly. Salt and pepper to taste. You should have a smooth yellow filling.
- For ease of filling, scoop filling into a gallon-size plastic bag and snip off the corner. Pipe filling into each egg and top with a leaf of arugula.
- Chill until ready to serve.