Recipe: Perfect Beetroot pickled Devilled Eggs

Beetroot pickled Devilled Eggs.

You can have Beetroot pickled Devilled Eggs using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beetroot pickled Devilled Eggs

1. Prepare 1-2 of medium size beetroot.
2. You need 4 of eggs.
3. Prepare 1/2 tsp of sugar powder.
4. Prepare 1 tsp of butter.
5. It's 1 tsp of coarsely crushed black pepper powder.
6. You need 2 Tbsp of mayonnaise.
7. Prepare 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.