Stuffed eggs in beetroot marinade
12 servings
60 minutes
Stuffed eggs in beet marinade are an elegant and sophisticated dish of European cuisine that impresses not only with its bright appearance but also with its refined taste. The deep purple hue acquired from marinating in beet brine makes the eggs a true decoration for the festive table. The delicate filling of creamy avocado, tangy mayonnaise, and fresh aromatic herbs adds lightness and richness to the flavor. This dish not only pleases the eye but also delights with its texture – the combination of the softness of the yolk mass and the firm structure of the white creates a perfect balance. Stuffed eggs are ideal for formal events, light snacks, or culinary experiments, and their unusual color is sure to amaze guests.
1
Prepare all the ingredients.
2
Peel the beetroot and cut it into small cubes.
- Beetroot: 2 pieces
3
In a small saucepan, mix vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and let it cool completely.
- Apple cider vinegar: 150 ml
- Water: 350 ml
- Sugar: 1 tablespoon
- Salt: to taste
- Beetroot: 2 pieces
4
Boil the eggs hard, cool them down, and peel.
- Chicken egg: 6 pieces
5
Strain the marinade and pour it into a bowl or container. It's better to use glass or ceramic containers to avoid staining.
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 richer the color will be.
- Chicken egg: 6 pieces
7
Remove the eggs from the marinade and dry them on paper towels. Cut the eggs in half and remove the yolks.
- Chicken egg: 6 pieces
8
Transfer the yolks to a blender, add avocado flesh, mayonnaise, lemon juice, salt, pepper, and dill. Mix until smooth.
- Chicken egg: 6 pieces
- Avocado: 1 piece
- Mayonnaise: 70 g
- Lemon juice: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Dill: to taste
9
Transfer the prepared filling into a piping bag with a nozzle. Pipe the yolk mixture into the halves of the egg whites.
10
Garnish the stuffed eggs with finely chopped onion, dill sprigs, and salt flowers. Serve at the festive table.
- Spring onion: to taste
- Dill: to taste
- Fleur de sel: to taste