Stuffed Eggs in Beet Marinade
⏳ Time
1 hour + 5 hours
🥕 Ingredients
13
🍽️ Servings
12
Description
Stuffed eggs in beet marinade
Ingredients
- Chicken Egg - 6 pieces
- Apple Cider Vinegar - 5 fl oz
- Water - 12 fl oz
- Sugar - 1 tablespoon
- Beetroot - 2 pieces
- Avocado - 1 piece
- Mayonnaise - 2.5 oz
- Meyer Lemon Juice - 2 spoons
- Salt - to taste
- Ground Black Pepper - to taste
- Dill - to taste
- Scallions - to taste
- Flower Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Garnish the stuffed eggs with finely chopped onions, sprigs of dill, and flower salt. Serve at the festive table.
Step 2
Peel the beetroot and cut it into small cubes.
Step 3
In a small saucepan, combine vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and allow to cool completely.
Step 4
Boil the eggs hard, cool them down, and peel.
Step 5
Strain the marinade and pour it into a bowl or container. It's better to use glass or ceramic dishes to prevent staining.
Step 6
Place the eggs in the marinade and let them marinate for 5 hours or overnight. The longer the eggs stay in the marinade, the more intense the color will be.
Step 7
Remove the eggs from the marinade and dry them on paper towels. Cut the eggs in half and remove the yolks.
Step 8
Transfer the egg yolks to a blender, add the avocado flesh, mayonnaise, lemon juice, salt, pepper, and dill. Blend until smooth.
Step 9
Transfer the prepared filling into a pastry bag fitted with a nozzle. Pipe the yolk mixture into the halved egg whites.
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