Stuffed pink eggs
Stuffed pink eggs: the beets give them a nice color
Boil the eggs hard in 8 minutes. Let them scare and peel them. Place the eggs in a container.
Puree the beets with the moisture, vinegar and sugar in the container of the hand blender.
Pour the juice through a sieve over the eggs until they are completely covered. Put covered in the refrigerator for 12 hours.
Halve the eggs lengthwise, scoop out the egg yolks and put in a bowl.
Mix the mayonnaise and vadouvan with the egg yolks and season with salt and pepper. Spoon in a piping bag.
Place the egg halves on a dish and spray the filling into the cavities.
Slice the leaves of the parsley and sprinkle the eggs with them. Yummy! .
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