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.
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