Stuffed eggs are an indispensable element of every Easter at my home. Every year I try to prepare eggs with a different stuffing than in the previous year.
When it comes to the egg stuffing, the choice is huge. Fish, seafood, vegetables or cold cuts are great for stuffing.
This year I placed my bets on two types of stuffing. The first is with beetroot, for which you will find the recipe below. The second stuffing will be based on avocado. I will soon share its recipe with you.
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Wash the beetroot, peel and cut it into very small cubes. Put it in a pan and add olive oil. Fry the beetroots on a very low heat until they shrink quite a bit and begin taking on a very intense dark color. It will take at least an hour. Of course, it is best to check from time-to-time if the beet is already soft enough.
After an hour add salt, brown sugar and apple cider vinegar to the beetroot and keep frying. The vinegar should evaporate completely. Once that happens, remove the pan from heat and let the beetroot cool.
Hard-boil the eggs, which should take 8-9 minutes. Cut each egg in half then separate the yolks from the whites. Add the fried beetroot and mascarpone to the yolks and mix to a homogeneous mass.
Stuff each egg white half with the beetroot cream. This can be done with a spoon or using a pastry sleeve. Cool the stuffed eggs in the fridge.
The fried beetroots do not have to be very soft, they can be al dente. They will be blended anyway.
You don’t have to fry the beetroot in a pan. You can also bake them in the oven. When you bake some dough or meat, put the beetroot in the baking sleeve on the side. Of course, it is then when you add the salt, sugar, oil and vinegar.
Before blending the beetroot pieces, you can put some spare pieces aside for decoration.
Do you like stuffed eggs? If so, try our recipe for Eggs stuffed with tuna.
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