Stuffed pink eggs

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! .