Brunch (breakfast and lunch combined) is American in origin, and the English have adopted it because it fits in well with the modern way of life without upsetting their traditional eating habits too much. Morning tea, breakfast, luncheon, tea, and dinner cut up the day too much. Brunch is a good idea for a quick synthesis of two main meals.

Brunch is an ideal Sunday formula for those who like to lie abed, or for weekends and holidays in the country. It can be served like breakfast from ten onwards and enables the hostess to receive a number of friends almost without effort. As it can nearly all be prepared the day before, the hostess is free of too much preparation in the kitchen and, being substantial, it allows guests time to enjoy their day in the sun, by the sea or in the country, without returning for lunch. Here is a perfect brunch dish – Purple Deviled Eggs. Perhaps for the Easter? -))


Purple Deviled Eggs
Ingredients
- 6 peeled, hard-boiled eggs
- the juice from a jar of pickled beets (store-bought or homemade)
- 1/4 cup of mayo (I like homemade mayonnaise and it's easy to make)
- 2 tsp dijon mustard
- salt and pepper to taste
- paprika to taste
- cilantro, minced
Instructions
Soak hard-boiled eggs in beet juice for 30 mints (if you like your eggs be perplexed a lot, leave it for a few hours or overnight). Remove and drain, then slice the eggs in half and gently remove yolks. Combine yolks in a bowl with mayo, mustard, minced cilantro, season with salt and pepper. Then stir until the mixture is smooth.
Scoop the mixture into the plastic bag, then snip off a bottom corner and pipe the spiced yolks into the whites.
Sprinkle the eggs with paprika and garnish with cilantro or slice of beet.


7 Comments
Marina
March 2, 2012 at 11:16 pmCan I come for dinner?! It was great talking to you today!
Willow
March 3, 2012 at 12:06 amThese are so beautiful! The eggs and the photos. And what a great idea for easter – thanks for sharing!
Rebecca Subbiah
March 3, 2012 at 3:20 ambeautiful would be good for Easter
Anonymous
March 3, 2012 at 5:24 amThese look terrific! My husband loves pickled beets that soak for a month so they're entirely purple…I like deviled eggs – and this is perfect!
sweets
March 3, 2012 at 2:18 pmPerfect for Easter and very elegant.
Angie's Recipes
March 4, 2012 at 6:15 amA perfect Easter brunch idea!
Peggy
March 16, 2012 at 6:46 pmGorgeous presentation of the deviled eggs!