
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.
What are you looking for?
Veg
Breakfast
Veg
Desserts
Veg
Drink
Veg
Main Course
Veg
Salads
Veg
Snacks
Veg
Soups
Veg
Starters
Non Veg
Breakfast
Non Veg
Cake
Non Veg
Desserts
Non Veg
Kebab
Non Veg
Main course
Non Veg
Noodles and Pastas
Non Veg
Pickles
Non Veg
Salad
Non Veg
Snacks
Non Veg
Soups
Non Veg
Starters
Vegan
Starters
Vegan
Soups
Vegan
Salads
Vegan
Main Course
Vegan
Breakfast
Vegan
Beverage
Veg
Beverages
Veg
Cake
Veg
Chuski
Veg
Cookies
Veg
Dal & Kadhis
Veg
Kebab
Veg
Masala
Veg
Navratri
Veg
Pasta
Veg
Pickles
Veg
Sweets
Veg
Pizza
Non Veg