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Stuffed beetroot eggs
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.
Total time
90 mins
Preparation time:
90 mins
Nutrition facts (per portion):
5292 kJ / 1264 kcal
Fat:
93,5 g
Protein:
51,9 g
Carbohydrates:
54,7 g
Ingredients for 4 portion(s)
- 350 g of beetroot
- 0.5 l of water
- 1 teaspoon of salt
- 2 bay leaves
- 3 grains of allspice
- 4 peppercorns
- 2 tablespoons of sugar
- 4 tablespoons of wine or apple cider vinegar
- 3 tablespoons of mayonnaise
- 2 tablespoons of mustard (e.g. French)
- 2 tablespoons Kikkoman Ponzu Citrus Soy Sauce
- 100 g of green peas
- 6 eggs
- Radish sprouts
Preparation
- 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.
Used products in this recipe
Total time
90 mins
Preparation time:
90 mins
Nutrition facts (per portion):
5292 kJ / 1264 kcal
Fat:
93,5 g
Protein:
51,9 g
Carbohydrates:
54,7 g
Ingredients for 4 portion(s)
- 350 g of beetroot
- 0.5 l of water
- 1 teaspoon of salt
- 2 bay leaves
- 3 grains of allspice
- 4 peppercorns
- 2 tablespoons of sugar
- 4 tablespoons of wine or apple cider vinegar
- 3 tablespoons of mayonnaise
- 2 tablespoons of mustard (e.g. French)
- 2 tablespoons Kikkoman Ponzu Citrus Soy Sauce
- 100 g of green peas
- 6 eggs
- Radish sprouts
