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Bloodshot Devilled Eggs
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- 6 medium eggs, cold
- 1200 g water
- 50 g beetroot juice
- 30 g extra virgin olive oil
- 2 pinches cayenne pepper, ground
- ¼ tsp black pepper, freshly ground
- ½ tsp fine sea salt
- 4 black olives, pitted, cut in slices (2 mm)
- 1 sprig fresh parsley, chopped
- ¼ tsp ground black pepper
- per 1 piece
- 235.3 kJ / 56.2 kcal
- 2.8 g
- 0.7 g
- 4.7 g
- Saturated fat
- 1 g
- 0.1 g
- 141.1 mg
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