Stuffed Eggs in Beet Marinade

Ingredients

• Chicken Egg 6 pieces
• Apple Cider Vinegar 5 fl oz
• Water 10 fl oz
• Sugar 1 tablespoon
• Beetroot 2 pieces
• Avocado 1 piece
• Mayonnaise 0 oz
• Meyer Lemon Juice 2 spoons
• Salt to taste
• Ground Black Pepper to taste
• Dill to taste
• Scallions to taste
• Flower Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Peel the beetroot and cut it into small cubes.

Step 3

In a small saucepan, combine vinegar, water, sugar, salt, and beetroot. Bring to a boil, remove from heat, and allow to cool completely.

Step 4

Boil the eggs hard, cool them down, and peel.

Step 5

Strain the marinade and pour it into a bowl or container. It's better to use glass or ceramic dishes to prevent staining.

Step 6

Place the eggs in the marinade and let them marinate for 5 hours or overnight. The longer the eggs stay in the marinade, the more intense the color will be.

Step 7

Remove the eggs from the marinade and dry them on paper towels. Cut the eggs in half and remove the yolks.

Step 8

Transfer the egg yolks to a blender, add the avocado flesh, mayonnaise, lemon juice, salt, pepper, and dill. Blend until smooth.

Step 9

Transfer the prepared filling into a pastry bag fitted with a nozzle. Pipe the yolk mixture into the halved egg whites.

Step 10

Garnish the stuffed eggs with finely chopped onions, sprigs of dill, and flower salt. Serve at the festive table.