Gourmet Easter Deviled Eggs

Steps

• 1
  Boil the eggs in bubbling salted water for exactly 9 minutes (or to your liking), then drain and cool them under cold running water.
• 2
  Blend the vacuum-packed beetroot until smooth in a food processor and place it in a bowl. Peel the eggs and immerse them in the beetroot puree (add a little water if necessary to fully cover them). Let them marinate for 2-16 hours in the refrigerator (2-6 hours for a pinkish color, 16 hours for a deeper purple). You can leave some eggs white for visual appeal.
• 3
  Peel and halve the eggs lengthwise. Scoop the yolks into a bowl and mix with mayonnaise and English mustard until creamy.
• 4
  Spoon the creamy mixture back into the egg whites. Use a piping bag for a more elegant presentation.
• 5
  Decorate the eggs with gourmet toppings: add crispy fried Serrano ham pieces, a spoonful of caviar, halved gherkins, or roasted pepper strips. Sprinkle with fresh dill or chervil.