Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Stuffed Eggs

Some time ago, I tried these eggs in pickled beet juice for the first time. I thought it was a brilliant way to give stuffed eggs a twist, adding both color and flavor. They are very easy to make; boil them and just soak them in beets and vinegar for a few hours so they turn purple. You can even make them a few days ahead!

If you try out these Stuffed Eggs, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!

Stuffed Eggs


  • 6 eggs, boiled and peeled

Para el escabeche

  • 3 cups water
  • 1 cup apple vinegar
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 2-3 beets, peeled and cubed

For the filling:

  • 1/4 taza mayonnaise
  • 1 tsp Dijon mustard (or any other)
  • 1 tsp white vinegar
  • Salt


  • In a pan place the vinegar, water, salt, sugar and beets. Boil for a few minutes and let cool. Add the peeled eggs. If needed, add more water so that the eggs are fully covered. Chill for at least 4 hours, or up to 3 days. The longer they stay in the juice, the stronger the color and flavor will get.
  • Remove the eggs from the liquid, halve and scoop out the yolks. Process them (or mash with a fork) with the mayonnaise, mustard, vinegar and salt. Fill a piping bag (or use a spoon) and pipe in the filling. Optional: sprinkle with chives, rosemary or parsley.
Share on facebook
Share on twitter
Share on pinterest
Share on email


Hi, my name is Elina!

In this web site, I want to share with all of you all the things I love and enjoy cooking for my family and friends.

I would love to inspire you to try cooking new, simple and delicious things!

Don’t miss any recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *

Qué puntaje le das a la receta?

Don’t miss any recipe!

Share on facebook
Share on twitter
Share on pinterest
Share on email