Ingredients
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6 eggs
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1 1/2 15 oz jars sliced beets, sliced
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3 1/2 tbsp red wine vinegar
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4 tbsp superfine sugar
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3 tbsp mayonnaise
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1 tsp vadouvan (spices mix)
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1 tsp flat-leaf parsley
Steps
1
Hard-boil the eggs (8 min). Cool completely under running cold water and peel them. Put them in a container.
2
Mash the beets with the juice, the vinegar and sugar in the blender’s cup.
3
Sieve the juice over the eggs until they are fully submerged. Refrigerate for 12 hours while covered.
4
Halve the eggs lengthwise, take out the yolks and put them in a bowl.
5
Mix the mayonnaise and the vadouvan in with the yolks. Add pepper and, if desired, salt to taste. Put in a piping bag.
6
Put the egg halves on a dish and squirt the filling into the cavity.
7
Finely chop the parsley leaves and sprinkle over the eggs.
Comments
You can dye the eggs up to 3 days in advance. Take them out of the marinade after no more than 2 days and refrigerate in a closed container. Finish the eggs completely, cover and refrigerate 12-24 hours before serving.