Stuffed Eggs with Beetroot and Pickled Cucumbers
Ingredients
Instructions
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Prepare the Beetroot:
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- Grate half of the beetroot and cut the other half into pieces.
- Add a cup of water to the beetroot pieces and bring it to a boil.
- Once boiled, strain the beetroot juice and set it aside.
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Prepare the Eggs:
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- Peel the boiled eggs and cut them in half.
- Separate the egg yolks and place them in a large bowl.
- Mash the yolks well using a fork.
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Color the Egg Whites:
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- In the warm beetroot juice, add the egg whites and 2 tablespoons of vinegar.
- Leave the egg whites in the juice for about 20 minutes or until they change color.
- Once they have the desired color, remove them and set them aside to drain.
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Prepare the Filling:
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- Dice the pickled cucumbers into small cubes and drain them thoroughly.
- Add the cucumbers to the mashed egg yolks.
- Add 1 tablespoon of spicy mayonnaise, 2 tablespoons of pate, and 1 tablespoon of regular mayonnaise.
- Mix everything well until smooth and creamy.
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Assemble the Stuffed Eggs:
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- Place the egg whites on a plate.
- Fill each egg white half with the prepared yolk mixture using a piping bag or spoon.
- Garnish the stuffed eggs with a sprinkle of paprika and top with chopped parsley and green onions.
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Serve and Enjoy:
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- Serve the colorful and tasty stuffed eggs as a delicious appetizer or snack!
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