Pickled Eggs
Description
The recipe won't take much time. Thanks to the added vinegar, the chicken egg whites develop a slight tang and color beautifully, turning burgundy. It's best to leave them in beet juice overnight in the refrigerator. You can mix chopped herbs into the yolk mixture: dill, parsley, or some spices and seasonings. Serve the marinated eggs chilled. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy large chicken eggs, and boil the beets in advance for 20 minutes.
- 2
Step 2
Place the chicken eggs in a saucepan, pot, or cauldron. Cover with cold water and boil on the stove for 12–15 minutes. Then drain the hot water and cover with ice water. Cool for 10–15 minutes, changing the water from time to time.
- 3
Step 3
While the eggs are cooling, peel the beet and dice it. Place the diced beet in a deep container and cover with cold filtered or boiled water. Add vinegar and 1/2 tsp. vegetable seasoning. Stir gently. You can substitute lemon juice or apple cider vinegar for the vinegar.
- 4
Step 4
Peel the chicken eggs, rinse them in water. Cut each one vertically to make “boats”.
- 5
Step 5
Place the yolks from the egg halves in a small bowl, and put the whites in beet water. Mix the yolks with mayonnaise and the remaining seasoning. Leave the whites to color for at least 1–2 hours, or up to overnight.
- 6
Step 6
After the specified time, place the colorful egg whites on a plate lined with a paper napkin. This will remove excess moisture and the appetizer will be ready to fill.
- 7
Step 7
Transfer the yolk mixture to a pastry bag or piping bag and fill the burgundy meringue boats.
- 8
Step 8
Garnish with fresh herbs and serve chilled. You can make them ahead of time and serve from the refrigerator for a festive table. Enjoy your meal!