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Before you jump to Beetroot pickled Devilled Eggs recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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Obviously, it’s not at all hard to begin integrating healthy eating into your daily routine.
We hope you got insight from reading it, now let’s go back to beetroot pickled devilled eggs recipe. You can have beetroot pickled devilled eggs using 9 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Beetroot pickled Devilled Eggs:
- Use 1-2 medium size beetroot
- Provide 4 eggs
- Provide 1/2 tsp sugar powder
- Take 1 tsp butter
- Use 1 tsp coarsely crushed black pepper powder
- Provide 2 Tbsp mayonnaise
- Get 2 Tbsp vinegar
- Get 1 sprig parsley leaves
- Provide Salt as per taste
Instructions to make Beetroot pickled Devilled Eggs:
- 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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