Ingredients

• 5 – 6 boiled eggs
• Pickle solution as required
• 2 tbsp beetroot and egg yolk paste
• 2 tsp butter
• Salt to taste
• Crushed black pepper to taste
• 1 tsp finely chopped parsley
• ½ tsp powdered sugar
• Crushed black pepper as required
• 1 tbsp mayonnaise
• 2 tsp beetroot paste
• 2 tsp vinegar

For salad

• 4 – 5 iceberg lettuce
• 3 – 4 basil
• 2 – 3 mint leaves
• 4 – 5 onion rings
• Coriander as required
• Salt to taste
• 1 tsp olive oil

Process

• Lightly crack the boiled eggs and place them in the pickle solution for an hour.
• After an hour, peel the skin of the eggs and place them in water. Remove them from the water and cut them from the middle. Scoop the egg yolk out.
• In a bowl add the beetroot and egg yolk paste, butter, salt, crushed black pepper, finely chopped parsley and powdered sugar and mix.
• Add the filling into a piping bag and fill the white of the eggs with this.
• Sprinkle crushed black pepper on a plate and place the eggs on it.
• In a bowl add mayonnaise, beetroot paste and vinegar and mix.
• To prepare the salad; mix the iceberg lettuce, basil, mint leaves, onion rings, coriander, salt and olive oil and mix.
• Decorate the plate with the mayonnaise mixture.
• Beetroot pickled eggs are ready to eat.