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Stuffed pink eggs
Ingredients
● 1 tablespoon TERANA mustard
● 1 teaspoon of TERANA sweet paprika
● 12 eggs, boiled and cut in half
● 75 ml beet juice
● 60 ml mayonnaise
● 1 teaspoon lemon zest
● 10 ml lemon juice
● 1 tablespoon fresh dill
● 1 garlic
● 1 teaspoon salt
Preparation
1.Extract the egg yolks and set aside.
2.Place the cut eggs (without the yolk) in a container and cover them with the beet juice. Let them sit for at least 30 minutes, or 2 hours for the egg to take on color.
3.In the blender place the mayonnaise, mustard, lemon zest, lemon juice, egg yolks, dill, garlic, salt and paprika, mix at the lowest speed, increasing it little by little until that all the ingredients are well mixed.
4.With the help of a spatula, transfer the previous mixture to a pastry bag fitted with a star tip.
5.Remove the eggs from the beet juice and dry with absorbent paper. Fill the hole in each egg with the mixture and place them on a tray. Garnish with a little pepper.
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TIPS TERANA
To enhance the natural flavor of food
"Add parsley to melted garlic butter for a flavorful sauce."
"Thyme is commonly included in fillings and poultry seasoning mixes and is also used in fish sauces and soups."
