6 extra-large eggs
1 bottle pickled beetroot
250 ml (1 c) apple cider vinegar
80 ml (⅓ c) brown sugar
salt and freshly ground black pepper to taste
5 ml (1 t) mustard
30 ml (2 T) mayonnaise
2,5 ml (½ t) paprika
15 ml (1 T) vinegar
30 ml (2 T) olive oil
Boil the eggs in a pot until well cooked.
Allow to cool completely.
Shell and set aside.
Pour the brine into another bottle and set the beetroot aside.
Add to the brine the cider vinegar, sugar, salt and pepper and mix to combine.
Put the eggs into the mixture, cover and let it rest for 5 hours or overnight.
Cut each egg in half and scoop out the yolks.
Place the yolks in a bowl and add the rest of the ingredients. Mash until smooth.
Using a piping bag or plastic bag, pipe the yolk mixture into the pink eggs.
INFO & TIPS
Preparation time: 5 min
Cooking time: 20 min