Eggs stuffed with beetroot
Eggs stuffed with beetroot is a delicious, colorful snack that combines a creamy yolk mass with an intense beetroot flavor. Thanks to the vinegar and spice marinade, the eggs gain not only a distinctive flavor, but also a beautiful, deep color. Additionally, beetroot powder gives them a unique look that attracts attention on every table. It's a great choice for holiday and festive parties!
Recipe for eggs stuffed with beetroot
Ingredients
- 8 eggs
- 2 raw beets, peeled and grated
- 1 bay leaf
- a clove of garlic
- 2 tablespoons of sugar
- 1 teaspoon of salt
- 350 ml water
- 300 ml apple cider vinegar
- 3 tablespoons of beetroot powder
Stuffing ingredient
- 8 egg yolks (from boiled eggs)
- 8 teaspoons of mayonnaise
Instructions
Hard-boil the eggs in salted water, which will make peeling easier later. Once cooked, cover the eggs with cold water and leave to cool. Then peel them, making sure the surface of the eggs is smooth and intact.
Wash the beetroot thoroughly, peel it and grate it on a fine grater to release its juice and full flavor. Set the beetroot aside for later use.
Prepare the marinade. Place the bay leaf and garlic clove in a small pot. Pour in the water and bring to a boil, then cook for another 2 minutes over medium heat.
Add sugar, vinegar and salt to the boiling marinade. Mix everything thoroughly so that the ingredients dissolve evenly. Remove the pot from the heat and immediately add the grated beetroot. Mix everything again and set aside for about 30 minutes so that the beetroot releases its colour and flavour into the marinade.
In a prepared, very large jar or tall container, place the boiled eggs. Pour the entire marinade, along with the beetroot and spices, over the eggs, making sure that all the eggs are completely submerged in the liquid. Leave the jar to cool at room temperature, then close tightly and store in the refrigerator.
Leave the eggs in the marinade for at least 24 hours to develop an intense flavour and beautiful beetroot colour.
Cut each egg lengthwise into two equal halves, using a sharp knife to achieve a neat appearance. Gently remove the yolks from each half, taking care not to damage the delicate edges of the whites. Transfer the yolks to a separate bowl and set aside for later use.
Place the egg white halves on a flat dish or plate, making sure they are stable. Then sprinkle them generously with beetroot powder to give them an intense color and a slightly earthy flavor. To ensure that the beetroot powder adheres well, you can gently pat the whites dry before sprinkling.
If beetroot powder is not available, you can make it yourself. Fresh beets are needed to make beetroot powder. The beets should be peeled, cut into thin slices and dried. Drying can be done in an oven set at a low temperature (around 60-80°C), with the fan on, or in a vegetable dehydrator. The drying process can take several hours until the beetroot slices are completely dry and brittle. The dry slices should then be blended in a blender or ground in a spice grinder to obtain a fine powder resembling powder.
Preparation of the stuffing
Rub the egg yolks through a fine sieve, which will eliminate lumps and give the mass a velvety texture. The best way to rub is with a small spoon, gently pressing the yolks against the sieve mesh. Add mayonnaise to the rubbed yolks, which will provide a creamy consistency to the filling and give it the right moisture. Mix everything thoroughly.
Transfer the prepared mass to a pastry bag with a decorative tip, fill the egg white halves with the filling, squeezing the mass in an aesthetic way, creating decorative patterns. You can also apply it with a small spoon, carefully filling the indentations in the egg whites.
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