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Gosia Cooks for Easter: Stuffed eggs colored with beets

Ingredients:

  • 5 hard-boiled eggs
  • 380 ml of beetroot borscht concentrate
  • 2 cloves of garlic
  • 1 avocado
  • 1 tablespoon of lemon juice
  • 2 tablespoons of mayonnaise
  • 2 tablespoons of chopped chives

To decoration:

  • radish sprouts


Tips:

Hard-boil the eggs, peel them and put them into a saucepan or jar. Pour the borscht concentrate.

Eggs must be completely covered, if they flow out, cover them with a small plate so that they are completely immersed in the concentrate. We put them in the refrigerator overnight.

Take the eggs out, dry them and cut them lengthwise in half.

Take the yolks out, put them into a bowl and crush them with a fork. Add garlic squeezed through a press to the yolks, chopped chives and avocado (diced and sprinkled with lemon juice).

Finally, add the mayonnaise. Mix all ingredients thoroughly, season with salt and pepper.

Fill the egg halves with the finished stuffing, put them on a plate and decorate the radishes with sprouts.

Enjoy your meal!

Recommend for the recipe:

Mayonnaise
Fresh, free-range eggs

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