Purple Easter Egg
Place eggs in boiling water and cook 9 minutes until hard. Remove from water and cool.
Boil beetroot juice, salt, bay leaves, 50 ml (approximately 1/4 cup) water, peppercorns and juniper berries and simmer covered for about 10 minutes. Add vinegar and let cool until lukewarm. Hit egg shells evenly all around, but do not peel! Place eggs in tepid liquid and leave for at least 24 hours, stirring occasionally.
Peel eggs before serving. Serve as desired with beetroot sprouts and mayonnaise.