Recipe

Stuffed Pink Marbled Eggs Recipe

	Scearley / All my dishes 2 years, 1 month ago Teatime on the lawn deserves the best-looking, dantiest bites. This recipe is essentially the Tea Eggs that I have posted (http://www.grouprecipes.com/513/tea-eggs.html), but modified to incorporate deviled meat as well as a more delicate coloring. Prep:20m Cook:40m Servings:12	Scearley
	marbled egg deviled egg crabmeat crab

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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

Boil the eggs until hard.

Roll them on a counter to crack the shells, and submerge in the beet juice for 30 minutes.

Remove shells, cut egs in half, and remove the yolks.

In a bowl, mash the yolks with the remaining ingredients, except the crabmeat.

Once the mix is fully combined, add the crabmeat, and lightly mix.

Stuff the eggs with the crabmeat.

Cover and refrigerate until picnic time.

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Comments

annieamie 1 year, 8 months ago said:
I just love this recipe! Thank you for posting it here!

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