• 9 medium-sized eggs
  • ¼ cup olive oil
  • 1 cup mayonnaise
  • 1 tablespoon garlic, chopped
  • 1 tablespoon mustard
  • 1 teaspoon paprika
  • 1 package of cooked red beets
  • 1 cup chopped parsley
  • 1 cup chopped chives
  • ½ cup chopped oregano


    1. Fill a bowl with ice water. Set the Convection Steam Oven to Steam at 210°. Steam the eggs for 12 minutes.
    2. Pull the eggs and place into the bowl of ice water to stop the cooking.
    3. To peel the eggs, make little cracks all over the eggs from the poles to the middle of the eggs. Carefully peel the small cracks away until you can peel large pieces. Running the eggs under cold water helps with this.
    4. Slice the eggs in half lengthwise and scoop the cooked yolks out of the eggs and into a separate bowl. Dip the empty whites into clean water to rinse them, and arrange them on a sheet pan to dry.
    5. Add the mayonnaise, olive oil and chopped garlic to the yolks and mix thoroughly until homogenous and smooth with little to no lumps. Divide the yolk mixture into smaller batches.
    6. Take ½ a beet from the package of beets, and chop into a fine dice for garnish later. Puree’ the rest of the beets in a food processor or a blender, and strain through a strainer.
    7. Mix the beet puree’ into 1/3 of the yolk mixture until it is pink in color and smooth. Place this mixture into a small piping bag.
    8. Take the chopped herbs and blend with one 1/3 of the yolk mixture to make an herb mixture that’s very light green. Place the mixture into another piping bag.
    9. Add the ground paprika and mustard into the last 1/3 of the yolk mixture and place into a 3rd piping bag.
    10. When ready to serve pipe each egg mixture into a 6 of the empty, dry yolks. Garnish the pink eggs with the fine dice beets, the yellow eggs with chives and the light green eggs with chopped parsley. Arrange in whatever pattern you like.