Beetroot eggs with crudités and dip

Beetroot eggs with crudités and dip

Try Beetroot eggs with crudités and dip by FOOBY now. Or discover other delicious recipes from our category Aperitif fingerfood.
  • Preparation:
  • Total:
  • Serves: 8 persons

Ingredients

Instructions

  1. Step 1

    Eggs
  2. Step 2

    Soft-boil the eggs in simmering water for approx. 8 mins., drain, rinse briefly in cold water and peel. Pour the beetroot juice into a bowl. Place the eggs in the beetroot juice and soak in the fridge for approx. 1 hr.
  3. Step 3

    Dip
  4. Step 4

    In a small bowl, combine the yoghurt with all the other ingredients up to and including the pepper.
  5. Step 5

    Crudités
  6. Step 6

    Drain the eggs, slice in half, serve on a platter with the vegetables and the dip.