These stuffed eggs get their beautiful color from red beets, 100% natural and delicious. They make a great addition to your Easter brunch or any party you wish to bring an entrée to.
I’m so excited about Easter approaching that I had to vow to only post a maximum of 3 posts on this occasion. As much fun as baking and cooking are to me, they somehow become even more fun when there is an occasion. Whether a birthday cake for a birthday party or green beans for Thanksgiving, the prepared dish is given more meaning all of a sudden.
Speaking of occasions, my husband and I celebrated our engagement anniversary yesterday. He took me out to an amazing restaurant called ef16. I was swept off my feet, literally. Everything was great, from the friendly wait staff to the clean table cloth and dishes and of course the food. I enjoyed a typical dish from Corinthia called ‘Kärnter Kasnudeln’. My husband had called many restaurants prior to our anniversary to see if they make my favorite dish the traditional way. ef16 certainly does! The chef himself is from Corinthia so it was really authentic. For those 2 hours we dined there, I was in heaven (and as I foodie, I hardly speak so highly of a restaurant). If you are ever visiting Vienna, I highly suggest you check them out (ef16 Fleischmarkt 16, Wien)!
But getting back to the main topic- the stuffed eggs. I actually made quite a big mistake when using fresh eggs for this. When it comes to pickling eggs, you want to use old eggs, as weird as that sounds. The trouble with the fresh ones is that they are super difficult to peel. You want to peel them as smoothly as possible to have even color results. So for pickling you definitely want to use aged eggs. A lesson I certainly learned!
The peeling is probably the hardest step the recipe requires, so once you’ve accomplished that, the rest is easy.
- 1 can of beets
- 240ml vinegar (1 cup)
- 225g white granulated sugar (1 cup)
- 6 hard-boiled eggs, peeled
- 65g greek yoghurt (1/4 cup)
- 58g mayonnaise, I used light (1/4 cup)
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- fresh chives for garnishing, chopped
- Drain the can of beets, saving the fluids. Put the beets aside for another use.
- In a saucepan, bring the beet juice, vinegar and sugar to a boil.
- Let it cool down to room temperature. Put a plastic ziploc bag into a bowl and pour the mixture into the bag.
- Now add in the eggs, making sure they are all covered in the liquid. Put into the fridge for at least 6 hours or overnight. I shook the bag every hour or so in the beginning to make sure they would color evenly.
- Once they have soaked, remove, pat dry and slice into halves. Make the filling by carefully removing the egg yolks and mixing them with yoghurt, mayonnaise, mustard, salt and pepper in a bowl. Puree until smooth and pour through a sieve.
- Put filling into your piping bag and fill the egg slices with it. Garnish each egg slice with fresh chives.
- Serve immediately or make 2 hours ahead and cover loosely with foil.