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
Ingredients
- 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
Instructions
- 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.
