Beetroot pickled Devilled Eggs.
You can cook Beetroot pickled Devilled Eggs using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Beetroot pickled Devilled Eggs
- You need 1-2 of medium size beetroot.
- You need 4 of eggs.
- It’s 1/2 tsp of sugar powder.
- You need 1 tsp of butter.
- It’s 1 tsp of coarsely crushed black pepper powder.
- Prepare 2 Tbsp of mayonnaise.
- It’s 2 Tbsp of vinegar.
- It’s 1 sprig of parsley leaves.
- It’s of Salt as per taste.
Beetroot pickled Devilled Eggs step by step
- 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..
- Once cooled then peel the skin and put in a blender to make a purée. Add little water.
- Peel the egg shells in cold water and set aside. Cut the eggs in halves and with a fork take out the yolk..
- Chop the parsley fine..
- In a bowl add the egg yolks, beetroot purée, sugar powder, salt and mix well..
- On a plate put coarsely brushed black pepper and place the cut eggs. Pour the yolks from a piping bag..
- In a bowl add vinegar, beetroot purée, mayonnaise to make a sauce. Stir well. Plate it.
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