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Stuffed Eggs

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Servings 0

Ingredientes
  

  • 6 eggs, boiled and peeled

Para el escabeche

  • 3 cups water
  • 1 cup apple vinegar
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 2-3 beets, peeled and cubed

For the filling:

  • 1/4 taza mayonnaise
  • 1 tsp Dijon mustard (or any other)
  • 1 tsp white vinegar
  • Salt

Instrucciones
 

  • In a pan place the vinegar, water, salt, sugar and beets. Boil for a few minutes and let cool. Add the peeled eggs. If needed, add more water so that the eggs are fully covered. Chill for at least 4 hours, or up to 3 days. The longer they stay in the juice, the stronger the color and flavor will get.
  • Remove the eggs from the liquid, halve and scoop out the yolks. Process them (or mash with a fork) with the mayonnaise, mustard, vinegar and salt. Fill a piping bag (or use a spoon) and pipe in the filling. Optional: sprinkle with chives, rosemary or parsley.