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Stuffed Eggs with Beetroot and Pickled Cucumbers

Ingredients
  • 1 red beetroot
  • 6 boiled eggs
  • 2 tbsp vinegar
  • 2 pickled cucumbers
  • 1 tbsp spicy mayonnaise
  • 2 tbsp pate
  • tsp regular mayonnaise
  • Salt and pepper to taste
  • Paprika (for garnish)
  • Fresh parsley and green onions (for garnish)
Instructions
  1. 1
    Prepare the Beetroot:
      • 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.
  2. 2
    Prepare the Eggs:
      • 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.
  3. 3
    Color the Egg Whites:
      • 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.
  4. 4
    Prepare the Filling:
      • 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.
  5. 5
    Assemble the Stuffed Eggs:
      • 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.
  6. 6
    Serve and Enjoy:
      • Serve the colorful and tasty stuffed eggs as a delicious appetizer or snack!
Read it online: https://yummy.expert/recipe/stuffed-eggs-with-beetroot-and-pickled-cucumbers/