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