Alongside the festive dishes, I like to prepare simple but impressive dishes. After all, everyone is waiting for them. So I incorporated a colorful twist into the nostalgic stuffed eggs and it makes them fresh and springy, bringing joy to the holiday table.
Stuffed Pink Eggs
The dish can be prepared 3-4 hours in advance and kept in the refrigerator.
If the yolk spread is too crumbly, add a little more mayonnaise.
You can replace the mayonnaise with cream cheese.
The beet cubes will fit into holiday salads.
Ingredients (makes 16 pieces):
8 eggs, size L or XL, at room temperature
1 heaping tablespoon mayonnaise
A pinch of ground black pepper
For serving: edible flowers, herbs
1. Peel the beets and cut into small cubes. Transfer them to a pot and cover with 1.5 liters of water. Add the lemon juice and a teaspoon of salt. Boil and cool. Remove the beet cubes.
2. Meanwhile, cook the eggs in boiling water for 8–10 minutes. Transfer to a bowl of cold water.
3. Peel the eggs and place in a bowl or box. Pour the beetroot water into the bowl (if it doesn't cover them, add water as needed).
4. Soak for three hours or up to overnight in the refrigerator (no longer).
5. Remove the eggs and slice them. Transfer the yolks to a bowl and mix with the mayonnaise and mustard and a little salt and pepper.
6. Fill the egg halves with the yolk mixture using a spoon or piping bag. Decorate with edible flowers and herbs of your choice.
Roni Cohen is a food blogger. Visit her Instagram at ronis_recipes
