Recipe: Delicious Beetroot pickled Devilled Eggs

Beetroot pickled Devilled Eggs -

There really isn’t a more versatile ingredient to always have available within the fridge than eggs. Eggs assist us begin our days off right and provides our baked goods moisture and structure. They’re also cheap, stuffed with protein, and a lifesaver at dinner when you'll want to throw a fast meal together. Here's Quick and Easy Beetroot pickled Devilled Eggs Recipes.

You can cook Beetroot pickled Devilled Eggs using 9 ingredients and 7 steps.

Beetroot pickled Devilled Eggs Ingredients

1. Prepare 1-2 of medium size beetroot.
2. You need 4 of eggs.
3. Prepare 1/2 tsp of sugar powder.
4. You need 1 tsp of butter.
5. You need 1 tsp of coarsely crushed black pepper powder.
6. You need 2 Tbsp of mayonnaise.
7. You need 2 Tbsp of vinegar.
8. Prepare 1 sprig of parsley leaves.
9. Prepare of Salt as per taste.

Beetroot pickled Devilled Eggs instructions

1. Wash the beetroot. Cut the roots of the beetroot. Cut in thick slices and put in pressure cooker to boil. In a bowl boil water and boil the eggs..
2. Once cooled then peel the skin and put in a blender to make a purée. Add little water.
3. Peel the egg shells in cold water and set aside. Cut the eggs in halves and with a fork take out the yolk..
4. Chop the parsley fine..
5. In a bowl add the egg yolks, beetroot purée, sugar powder, salt and mix well..
6. On a plate put coarsely brushed black pepper and place the cut eggs. Pour the yolks from a piping bag..
7. In a bowl add vinegar, beetroot purée, mayonnaise to make a sauce. Stir well. Plate it.

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Quick and Easy Beetroot pickled Devilled Eggs Recipes -

I believe you can make great and tasty Beetroot pickled Devilled Eggs recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!