Ovos recheados em conserva de beterraba

Ingredientes

• 3 cups water
• 1 cup apple cider vinegar
• 1 medium beet (peeled and quartered)
• 1 Tablespoon granulated sugar
• 2 teaspoons fine sea salt
• 6 large hard boiled eggs (peeled)
• 1/4 cup mayonnaise
• 1 teaspoons mustard
• Salt (to taste)
• Pepper (to taste)

Modo de preparo

1. 1

   To a large pot, add the water, apple...: To a large pot, add the water, apple cider vinegar, beet, sugar, and salt. Bring to a boil, then remove from the heat and let it cool slightly. Pour the mixture with the beets into a large heat-safe bowl. Add the hard boiled eggs and stir. Refrigerate the eggs in the mixture for a minimum of 4 hours, but preferably overnight for a dark pink shade.

2. 2

   Remove the eggs from the bowl, cut in...: Remove the eggs from the bowl, cut in half lengthwise, and gently remove the yolks to a medium sized bowl. Arrange the whites on a serving platter. Use the back of a fork to mash the yolks. Add the mayonnaise and mustard to the egg yolks and mix. Taste and add salt and pepper to your preference. Spoon or pipe the yolk mixture into the egg whites.