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 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.
Step 10
Garnish the stuffed eggs with finely chopped onions, sprigs of dill, and flower salt. Serve at the festive table.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.