Eggs à la Diavolo with SAL de IBIZA Granito with Chili

Mar 20, 2026SAL de IBIZA

Pink deviled eggs are a secret declaration of love for Easter brunch: vibrant, creamy, irresistible – and devoured faster than you can say “Happy Easter.” Don’t worry, the recipe is simple, always works, and is guaranteed to delight!

You set the table, turn around for a moment – and the first eggs are already gone.

These pink eggs are the perfect star for Easter brunch: vibrantly colored on the outside with beetroot juice, and inside a silky cream that convinces with the first bite – a moment of indulgence to share, marvel at, and never get enough of. 💕🥚💕

With SAL de IBIZA Granito con Chili, a simple egg transforms into a spicy, poppy treat – and Easter brunch becomes a joyful festival of colors.

Preparation approx. 20 minutes

Cooking Time 7 minutes

Servings 6 eggs

Ingredients

6 organic white eggs

1 bottle of beetroot juice

2 tbsp apple cider vinegar

3 tbsp crème fraîche

3 tbsp Dijon mustard

3 tbsp mayonnaise

1 tsp curry powder

A few dashes of Worcestershire sauce

Dill for garnish

SAL de IBIZA Granito con Chili as a topping

Instructions

The night before, boil the eggs for 7 minutes and place them directly into a pot with beetroot juice and apple cider vinegar. The eggs should be completely covered by the liquid (top up with water if necessary).

The next morning, carefully peel the eggs, cut them in half lengthwise, remove the yolks, and mix them with crème fraîche, Dijon mustard, curry powder, Worcestershire sauce, and mayonnaise to form a silky cream.

Pipe the mixture back into the egg white halves. Arrange any leftover cream in the center of the plate and arrange the egg halves around it - sprinkle the cream with Granito con Chili, and optionally decorate with dill:

These are twelve bite-sized appetizers that won't last long on any Easter table.