With all my events cancelled this month due to Covid-19, I had to make a plan with all the eggs that was delivered.  That is the truth but then I also came across this recipe by Louise Robinson and it inspired me to try and pickle some of these eggs as they can last up to 3 months, it sounded like the perfect solution!

We are all very familiar with the open sandwiches we get in Scandinavia, also called “snitter”.  The problem is that they can become rather boring as it is the same-old toppings you get on them everywhere!  I remember that one of the challenges I got on Norway´s Mitt Kjøkken Ruler was to present new ideas for “snitter”.  We won that challenge and I wish I knew then about these pickled eggs because this is a winner as well and super easy to make!  You can place them on cracker bread, toast or even in a salad.

I have slightly adapted the recipe to my own taste.

Bon appetite!

You’ll need

  • • For the Beetroot pickled eggs
  • 6 x eggs
  • 2 x raw beetroots, peeled and diced
  • 370ml x white wine vinegar
  • 60g x caster sugar
  • 1 tsp x fennel seeds
  • 8 x black peppercorns
  • 2 x bay leaves
  • • For the Dill and caper yogurt
  • 80g x Greek yoghurt
  • 20g x mayonnaise
  • 2 tsp x capers, chopped
  • 1 tsp x dill, chopped
  • Salt and freshly ground black pepper to taste
  • • To serve
  • Toasted sour dough bread, cracker bread
  • Micro shoots (optional)
  • Fresh dill (optional)


  1. Place the eggs in a saucepan and cover with cold water. Bring the eggs to the boil, then cook for 5 minutes. Turn off the heat and allow the eggs to cool completely in the water.
  2. When the water is cold, peel the eggs carefully and place in a 1 litre sterilised preserving jar
  3. Add the beetroot to a small saucepan, along with the white wine vinegar, sugar, fennel seeds, peppercorns and bay leaves. Simmer gently for 5 minutes then leave to cool.
  4. When cold, pour the spiced vinegar and beetroot into the preserving jar, over the eggs
  5. Cover with a lid and gently shake to ensure the eggs can move around and the liquid covers them completely. Refrigerate overnight.
  6. Make the dill and caper yoghurt by combining the yoghurt, mayonnaise, capers and dill in a small bowl. Season to taste.
  7. When you are ready to serve, remove the pickled eggs from the jar and slice using an egg slicer or a sharp knife
  8. Spread a heaped teaspoon of the dill and caper mayonnaise onto each bread slice and arrange pickled egg on top.
  9. Garnish with micro shoots and dill fronds.
  10. Serve immediately

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