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🍳 Pink Devil Eggs – Stuffed Eggs with Dill and Cucumber Cream

183 kcal · 30 min · 4 servings

Pink Devil Eggs – Stuffed Eggs with Dill and Cucumber Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with about one liter of water and cover it.
  2. 2. Bring the water to a boil.
  3. 3. Carefully place the eggs into the boiling water.
  4. 4. Cook the eggs for about seven minutes.
  5. 5. Drain the hot water.
  6. 6. Rinse the eggs immediately with cold water to stop the cooking process.
  7. 7. Peel the cooled eggs.
  8. 8. Cut the eggs in half lengthwise.
  9. 9. Carefully remove the yolks from the egg whites.
  10. 10. Place the yolks in a bowl.
  11. 11. Add mayonnaise, butter, and mustard to the yolks.
  12. 12. Mix the ingredients until you have a smooth paste.
  13. 13. Season the mixture with salt and pepper to taste.
  14. 14. Transfer the yolk mixture into a piping bag.
  15. 15. Pour the beetroot juice into a separate bowl.
  16. 16. Dip the egg halves into the beetroot juice for 15 seconds.
  17. 17. Place the colored egg halves on kitchen paper to drain.
  18. 18. Wash the cucumbers thoroughly.
  19. 19. Dry the cucumbers.
  20. 20. Take three cucumbers and place them in a tall beaker along with the yogurt.
  21. 21. Blend the cucumbers and yogurt until smooth.
  22. 22. Season the cucumber cream with salt and pepper.
  23. 23. Slice the remaining cucumber lengthwise into thin strips.
  24. 24. Spread the cucumber cream onto a plate.
  25. 25. Place the egg halves on the cream with the cut side facing up.
  26. 26. Fill the egg whites with the yolk cream from the piping bag.
  27. 27. Garnish the eggs with dill and cucumber strips as desired.

Nutrition per serving