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Stuffed Eggs

Stuffed Eggs
Stuffed Eggs

Let's talk about crowd-pleasing finger foods. This is one that will disappear as soon as it is laid on the table. Great for dinner parties as it is quite easy to do with a big impact factor.

This recipe yields 12 pieces.


6 medium size eggs

400 ml red beetroot juice

3 tablespoons of mayonnaise

1 teaspoon of dijon mustard

1 lemon juice

15 gr. dill (chopped)

4 tablespoon of salmon roe (optional)

1 avocado (mashed)


  1. Boil the eggs for 10 minutes. Then immediately shock them in cold water. This will help with the peeling.

  2. Peel the eggs and place in a bowl with the beetroot juice. Leave the eggs in the beetroot juice for at least 1 hour (make sure they are well submerged). The longer you let the eggs marinate, the more intense the color.

  3. Remove the eggs from the beetroot juice and pat them dry. Carefully cut the eggs in half lengthwise and remove the yolk.

  4. Mash the egg yolk and mix together with the mayonnaise, mustard, lemon, avocado and the chopped dill.

  5. Fill the eggs with a piping bag or use 2 teaspoons.

  6. Optional, garnish the eggs with 2 tbsp salmon roe and a sprig of dill.



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