Stuffed pink eggs

Name: stuffed pink eggs
Cook time: 15 min
Total time: 735 min
Yield: 4
Cuisine: Dutch
Ingredients: 6 medium sized egg; 705 g red beet slices sweet sour in pot; 50 ml Red wine vinegar; 4 el white caster sugar; 3 el mayonnaise; 1 tl vadouvan spice mix jar of 35 g; 5 g fresh flat parsley

Stuffed pink eggs: the beets give them a nice color

Ingredients

Kitchen Stuff

1 hand blender with tray
1 piping bag

Directions

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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Nutrition

310Calories

Sodium0% DV1.055mg

Fat28% DV18g

Protein22% DV11g

Carbs8% DV24g

Fiber24% DV6g

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