PINKISH DEVILED EGGS
I use cod roe for my version of deviled eggs. Cod roe adds them a pinkish appetizing color! You can find cod roe at a Japanese food store. Be careful when you add salt to the yolk mixture because cod roe is very salty. Maybe you don't need salt at all.
Provided by Kaoru
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Wrap cod roe with lightly oiled aluminum foil. Bake for 20 minutes.
- Place eggs in a saucepan, and add enough cold water to cover the eggs. Bring it to boil, cover, and then remove from heat. Set aside for 12 minutes. Drain, and pour cold water over the eggs to cool them. Remove eggshells, and slice the eggs in half lengthwise.
- Place yolks in a mixing bowl, and mix with cooked cod roe and butter. Season to taste with salt. Spoon the yolk mixture onto the egg white halves. Sprinkle minced parsley on top, and serve.
Nutrition Facts : Calories 125.6 calories, Carbohydrate 0.7 g, Cholesterol 260.7 mg, Fat 9 g, Protein 10.3 g, SaturatedFat 3.6 g, Sodium 159.6 mg, Sugar 0.4 g
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Faith Martin
[email protected]These deviled eggs were a bit too salty for my taste. I would recommend using less salt next time.
Tipu Gujjar
[email protected]I'm not a fan of deviled eggs, but I actually really liked these. The beet juice gave them a unique and flavorful twist.
Innocentia Thusi
[email protected]These deviled eggs were absolutely delicious! I'll definitely be making them again.
Gill
[email protected]These deviled eggs were a bit too runny for my taste. I would recommend cooking the eggs for a few minutes longer next time.
Shamshad Alam
[email protected]I love how versatile these deviled eggs are. You can add any toppings you like to customize them to your taste.
aminul sikdar
[email protected]These deviled eggs are so easy to make and they're always a crowd-pleaser.
Chad Grass
[email protected]I made these deviled eggs for Easter brunch and they were a huge hit! Everyone loved the unique flavor and the beautiful pink color.
Sotto Suvo
[email protected]These deviled eggs were a little bland for my taste. I would recommend adding more salt and pepper to the filling.
Junior Canela
[email protected]I've been making deviled eggs for years, but this is the first time I've ever tried them with beet juice. I'm so glad I did! The beet juice added a beautiful color and a delicious flavor to the eggs.
Abeer Khan
[email protected]These deviled eggs were perfect! I loved the combination of the creamy filling and the tangy beet juice.
Jaime Garner
[email protected]These deviled eggs were a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
MD Forhad Hossen
[email protected]I'm not a big fan of beets, but I actually really liked these deviled eggs. The beet juice added a subtle sweetness that I found very appealing.
Otto_ Mobiles
[email protected]I made these deviled eggs for a potluck and they were gone in minutes. Everyone loved them!
Belinda Chery
[email protected]These deviled eggs were delicious! The filling was creamy and flavorful, and the beet juice gave them a unique twist.
Istakhar G
[email protected]The beet juice made the eggs a little too pink for my taste. I would recommend using less beet juice next time.
Mehru Mughal
[email protected]I love how easy these deviled eggs are to make. They're perfect for a quick and easy appetizer.
Tanjinasultan Mim
[email protected]These deviled eggs were a hit at my party! The beet juice gave them a beautiful pink color and a slightly earthy flavor.