Stuffed beetroot eggs

Total time90 mins

90 minspreparation time

Pink eggs will be a great variety to traditional stuffed eggs. If you want their color to be more intense, leave them in the beetroot marinade a little longer.

Ingredients

4 portion(s)

350 g

of beetroot

 ½ litre

of water

1 tsp

of salt

bay leaves

grains of allspice

peppercorns

2 tbsp

of sugar

4 tbsp

of wine or apple cider vinegar

3 tbsp

of mayonnaise

2 tbsp

of mustard (e.g. French)

2 tbsp

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

100 g

of green peas

eggs

Radish sprouts

Nutritional facts (per portion):5292 kJ / 1264 kcal

93.5 gFat

51.9 gProtein

54.7 gCarbohydrates

Preparation

Step 1

Peel the beets and dice them. Pour over with water, add bay leaves, salt, allspice, pepper and cook it all until softens. Add sugar and vinegar. Mix it thoroughly and let it cool.

Step 2

In the meantime, hard-boil the eggs, cool them down and peel them.

Step 3

Take the beetroots out of the pot and add the peeled eggs to the beetroot broth. Leave it for an hour.

Step 4

After this time, cut the eggs in half and hollow them out.

Step 5

Boil the peas in lightly salted water and drain it.

Step 6

Add mayonnaise, mustard and Ponzu to the yolks. Mix it thoroughly. Blend 3 tablespoons of the mixture with green peas.

Step 7

Stuff the sliced eggs with both masses.

Step 8

Garnish with sprouts.

Recipe-ID: 965

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Featured product in this recipe

Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Peel the beets and dice them. Pour over with water, add bay leaves, salt, allspice, pepper and cook it all until softens. Add sugar and vinegar. Mix it thoroughly and let it cool.

In the meantime, hard-boil the eggs, cool them down and peel them.

Take the beetroots out of the pot and add the peeled eggs to the beetroot broth. Leave it for an hour.

After this time, cut the eggs in half and hollow them out.

Boil the peas in lightly salted water and drain it.

Add mayonnaise, mustard and Ponzu to the yolks. Mix it thoroughly. Blend 3 tablespoons of the mixture with green peas.

Stuff the sliced eggs with both masses.

Garnish with sprouts.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends