Beetroot marinated eggs with basil & avo mousse


Beetroot marinated eggs with basil & avo mousse

These eggs are so beautiful and impressive. You just have to find a room for them on your Easter table. For the filling just use what you have and what you like. It can be mayo, yolks mashed together with green peas, pan fried mushrooms with parsley, e.t.c.  I've used what I got- one ripe avocado and fresh basil which grows vigorously on my kitchen table 🙂

  • 6 eggs, hard boiled and peeled
  • 2 raw beetroots (big), cut into chunks
  • 2,5 cups water
  • 1 tbsp white wine vinegear
  • 3 bay leaves
  • 5 whole all spices
For the avo & basil mousse:
  • handful (big one) fresh basil leaves
  • 1 tbsp horseradish (from a jar)
  • 1 avocado (ripe)
  • salt, black pepper to taste
  • touch of sour cream, if needed
  1. Put chunks of beetroot, bay leaves ad all spices in a pot. Cover with water and add vinegear.

    Bring it to boil and cook for 20 minutes.

    Drain and let it cook completely.

    Peel eggs. Put them in a pot and pour over the marinade to cover them completely.

    Leave them in the marinating liquid for 12-24 hours. The longer they stay in the deeper and stronger they will be coloured.

    After desire marinating time remove them from the brine and pat dry.

    Cut them in half and remove yolks.

    Put the yolks into a blender glass. Add avocado, basil and horseradish.

    Blend them into a smooth paste. If it is too thick and dry add a little bit of sour cream.

    Season with salt and pepper- the mousse should be a little bit too salty and peppery as the eggs itself are quite blend.

    Fill the eggs with a mousse. Decorate with beetroot sprouts.

    Serve chilled.


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