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🍽️ Beetroot Stuffed Eggs

284 kcal · 30 min · 4 servings

Beetroot Stuffed Eggs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat about 1 liter of water in a pot with a lid until it boils.
  2. 2. Carefully place the eggs into the boiling water.
  3. 3. Boil the eggs hard for about 7 minutes.
  4. 4. Drain the hot water and immediately rinse the eggs with cold water to stop the cooking process.
  5. 5. Peel the cooled eggs completely.
  6. 6. Drain the beetroot and catch the juice in a container.
  7. 7. Cut the beetroot into coarse cubes.
  8. 8. Place the beetroot cubes in a pot with 500 milliliters of water and bring to a boil.
  9. 9. Add the collected beetroot juice and the vinegar.
  10. 10. Remove the pot from the heat.
  11. 11. Place the peeled eggs into the beetroot liquid.
  12. 12. Make sure the eggs are completely covered with the liquid.
  13. 13. Add a little extra water if necessary.
  14. 14. Let the eggs steep in the liquid for about 2 hours until they turn pink.
  15. 15. Take the pink-colored eggs out of the liquid.
  16. 16. Cut the eggs in half lengthwise.
  17. 17. Carefully remove the yolks from the egg whites.
  18. 18. Place the yolks in a bowl.
  19. 19. Mix the yolks with mayonnaise, cream horseradish, and mustard.
  20. 20. Season the cream with salt and pepper to taste.
  21. 21. Drain the capers.
  22. 22. Wash the dill.
  23. 23. Pluck off the fine dill tips.
  24. 24. Cut the cucumber into thin strips.
  25. 25. Place the egg halves with the cut side up on a plate.
  26. 26. Fill the egg whites with the yolk cream.
  27. 27. Garnish the stuffed eggs with capers, dill, and cucumber strips as desired.

Nutrition per serving