Beets pickled eggs stuffed with mascarpone are beautifully presentable and interesting-tasting stuffed eggs. Start preparing beets pickled eggs by making a vinegar solution. I make it with water, vinegar, sugar, salt and juicy red beet, putting all these ingredients on the heat and simmer it for a minute, then cool it down, pour it into a jar and add the boiled eggs.
I pickle the eggs for about 8 hours, but of course you can pickle them longer. Do it carefully though, because if they are pickled for too long, most of the egg surface will turn red. For a visual effect, I like when the egg white has only a bright pink border and a white center, so I do not pickle them over the above-mentioned time. Once the eggs are pickled, I stuff them with cream made from mascarpone, boiled egg yolks and fresh basil leaves. I believe that a simple stuffing works best.
Pickled eggs prepared in this way are perfect when served as a cold snack at gatherings with family and friends. This year, I will also make them for Easter, because in my home everyone likes their taste. I recommend you the following recipe for beets pickled eggs and I hope you will like them.
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Ingredients for beets pickled eggs.
- 1 l water
- 100 ml apple cider or rice vinegar
- 300 g beets
- 2 tablespoons of crystal sugar
- 1 teaspoon of salt
- 5 hard-boiled eggs
- 5 egg yolks (removed from hard-boiled eggs)
- 160 g mascarpone cheese
- a pinch of salt
- a bunch of fresh basil leaves
How to make beets pickled eggs.
Pour water and vinegar into a pot, add salt and sugar. Peel the beetroot, cut into thin slices and place it in the same pot. Transfer the pot on the heat, bring the vinegar solution to a boil and simmer it for a minute from the moment it starts boiling. Next, remove it from the heat and let it cool down.
Place some of the beetroot slices on the bottom of a tall jar, then add the hard-boiled eggs, cover them with the remaining beetroot slices and pour in the pickling juice over the whole thing. Put the jar in the refrigerator for 8 to 10 hours. After that, remove the eggs from the pickling, dry them gently with a paper towel and cut each one in half. Remove the yolk from each half of the egg with a teaspoon, place it in a cup, and put the egg whites on a plate.
Add the mascarpone cheese, a pinch of salt and finely chopped basil leaves to the egg yolks in the cup. Using a blender, mix the ingredients into a cream with a uniform consistency. Put the cream into a confectionery sleeve with a nozzle at it’s end and fill in the egg whites with the cream.
Good to know when making beets pickled eggs.
I boiled the eggs for 9 minutes in water with a little salt. After boiling the eggs, I let them cool down, and once they are cold, I transferred them into a picking solution.
You can replace the mascarpone cheese with cream cheese.
If you don’t have fresh basil at home, you can use fresh parsley instead.
Do you like devilled eggs? If so, try our recipe for Devilled eggs with herring.
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