Purple Eggs with Avocado Hollandaise

Purple eggs with avocado hollandaise

Both of these recipes have been in my head for some time and I have finally got around to making them, combining the two into one strikingly colourful dish. They would make excellent canapés at a party, or are a great protein packed snack pre or post gym. In my previous superfood salad post I mentioned the benefits of beetroot on athletic performance, so to get maximum benefit save the juice and incorporate it into a soup, juice or smoothie. I didn’t notice any eggy taste but if you’re unsure it is best to add the juice into a soup.

Purple eggs with avocado hollandaise

Purple eggs with avocado hollandaise

Purple eggs with avocado hollandaise

Purple eggs with avocado hollandaise

Purple Eggs

  • 8 Organic Eggs
  • 3 Raw Beetroots (you will need a juicer)/ 250ml Beetroot Juice
  • Splash Water
  • Sea Salt
  • Smoked Paprika
  • A few Greek Basil leaves (I used parsley in the photos but after experimenting with the flavours I thought basil worked best).
  1. Hard boil your eggs (I use Delia’s method of hard boiling eggs). Cool quickly, peel and place in a bowl.
  2. Juice the beetroot, if needed.
  3. Add a splash of water to the beetroot juice and pour over the eggs.
  4. Cover in cling film and place in the fridge for at least half an hour. The colour will become stronger and permeate into the egg white the longer you leave it.
  5. Remove eggs, wash the excess beetroot juice off and slice in half. Scoop out the yolk and discard (or save for a different recipe).
  6. Spoon in the avocado hollandaise (recipe below) into the hollow, sprinkle with a little sea salt, paprika and top with basil.

Purple eggs with avocado hollandaise

Purple eggs with avocado hollandaise

Avocado Hollandaise

  • 2 Ripe Avocados
  • 2 Lemons, juiced
  • 6 tbsp Water
  • 4 tbsp Extra Virgin Olive Oil
  • Good pinch Salt and Pepper
  1. Add the avocado, lemon juice and water to a blender and blend until smooth, scraping down the sides if needed.
  2. With the blender running, stream in the olive oil slowly. Continue to blend until pureed and smooth.

Purple eggs with avocado hollandaise

5 Comments

  1. Loving the idea of an avocado hollandaise.. so much better than the standard. These devilled eggs look delicious!

    Reply
    • Thanks Thalia, avocado is an excellent creamy substitute for a traditional hollandaise, and the green colour looks great!

      Reply
  2. Hi Danni!

    I would love to feature this recipe in a list of high-protein snacks I am writing for Life by Daily Burn. The article would simply list the title of the recipe and a little blurb about it, linking back here for the actual recipe — and I’d love to feature one of your gorgeous photos above the blurb! I’ll be sure to credit the photo and recipe to you. Let me know if this sounds OK to you!

    Thanks,
    Kate

    Reply
  3. Hi Danni,

    Love this recipe, and would love to feature it in a high-protein snacks roundup on Life by DailyBurn (http://dailyburn.com/life/). We would of course credit you and include two link-backs (to the recipe, and to your blog). Please let me know today if possible — the roundup will be posting on Monday morning.

    Thanks and happy cooking!
    Jordan

    editorial director / life by dailyburn

    Reply
    • Hi Jordon, Yes of course I would be thrilled if you featured it.
      Many thanks,
      Danni

      Reply

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