Do you want to impress your guests with a good and scenographic appetizer? Try the pink devil eggs. Ideal for Easter Day, they become a tantalizing finger food for an aperitif or to open a dinner with a wow effect! The particular pink color is given by the beetroot decoction. The filling is spicy and hot, excellent as an accompaniment to the fresh bubbles of a Prosecco..


for the beet decoction:

  • 2 beets
  • 1 teaspoon of sugar
  • 1 teaspoon of vinegar

for the filling:

  • tuna in oil 100 gr
  • 6 eggs
  • 3-4 capers
  • 3 anchovy fillets in oil 
  • parsley just enough
  • 4-5 black olives
  • 1 tablespoon of Limmi lemon juice
  • few drops of Extra Virgin Olive Oil
  • salt just enough
  • paprika
  • Chilli


First, boil the eggs: put them in a saucepan with water and lemon juice (one of the lemon juice remedies to peel them better). Once boiling, cook for about 8/9 minutes, cool them under running water and shell them.

After boiling and peeling the eggs, leave them to soak in a beet decoction, obtained by blending a couple of beets with the addition of 1 teaspoon of vinegar and 1 of sugar. Leave the eggs to soak in the decoction for at least 4-5 hours.

Once your eggs have turned pretty pink, cut them in half and keep the reds with the help of a teaspoon, being careful not to break the white shells that will serve as a base for the filling.

Mash the reds with a fork and keep them aside. In a bowl, put the tuna, the capers, the anchovy fillets, the black olives and a few parsley leaves. Reduce everything to small pieces with the help of a knife or a blender. Add the previously mashed cooked egg yolks, the lemon juice, a drop of oil and the paprika.

Finally, season with a pinch of salt, mixing everything until it becomes a homogeneous mixture. Fill the pink egg whites with this mixture using a sac-à-poche. Arrange on a serving platter and serve. If you want an even spicier filling, add a little chilli powder.