Ovos recheados em conserva de beterraba

Ingredientes

• 6 hard boiled eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper, to taste
• Paprika, for garnish
• 2 medium beets, peeled and sliced
• 3 cups water
• 1 cup apple cider vinegar
• 1 teaspoon kosher salt

Modo de preparo

1. 1

   Prepare the Beet Brine: Add the peeled and sliced beets, water, apple cider vinegar, and kosher salt into a pot over medium heat. Cover and simmer the mixture for 20 to 25 minutes until the beets are tender.

2. 2

   Cool and Pickle Eggs: Allow the beet mixture to cool completely, then transfer it to a large bowl. Place the peeled hard boiled eggs into the bowl, ensuring they are fully submerged in the beet brine. Chill in the refrigerator for at least 2 hours, stirring gently once or twice. For a deeper, thicker pink color, chill overnight.

3. 3

   Prepare Egg Whites and Yolks: Remove the pickled eggs from the brine and pat dry with paper towels. Slice each egg in half lengthwise and carefully remove the yolks, placing the egg whites on a serving plate.

4. 4

   Make Deviled Egg Filling: In a small bowl, mash the egg yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy.

5. 5

   Assemble Deviled Eggs: Spoon the yolk mixture back into the cavities of the egg whites. Garnish the filled eggs with a sprinkle of paprika and optional sliced chives for extra flavor and color.