Home

Recipes

Shows

Hosts

Stories

Beetroot pickled Devilled Eggs
Give a twist to your daily devilled eggs with these vibrant, savoury, and ravishing beetroot pickled ones.
Chef Ranveer Brar's Beetroot pickled Devilled Eggs recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-15-20 min

Difficulty

- Medium

Preparation Time

- 20 min

INGREDIENTS

  • 5 to 6 boiled eggs
  • Pickle solution as required
  • water
  • Beetroot and egg yolk paste as required
  • 2 tsp butter
  • salt to taste
  • Crushed black pepper to taste
  • 1 tsp chopped parsley
  • ½ tsp powdered sugar
  • 1 piping bag with a nozzle
  • For The Beetroot Mayonnaise 1 tbsp Mayonnaise
  • 2 tsp boiled Beetroot paste
  • 2 tsp Vinegar
  • For The Salad 4 - 5 Iceberg Lettuce Leaves
  • 3 to 4 basil leaves
  • 2 to 3 mint leaves
  • Coriander leaves as required 1 tsp olive oil
  • salt
  • For Garnish Crushed black pepper

HOW TO PREPARE BEETROOT PICKLED DEVILLED EGGS

  1. 1

    For the pickle solution grind the beetroots along with vinegar, salt and water, Bring it in to a thin consistency and strain.
  2. 2

    Using a spoon, slightly break the shells of the boiled eggs.
  3. 3

    Ensure that the shells do not fall off.
  4. 4

    Store these eggs in the pickle solution for an hour.
  5. 5

    Deskin the eggs and halve each egg lengthwise.
  6. 6

    Eggs will have a marbled effect on them.
  7. 7

    Separate the egg yolks (they will be used to make a paste) For the beetroot and egg yolk paste, mix boiled beetroot paste with the separated egg yolks from the boiled eggs.
  8. 8

    Add butter salt, crushed black pepper, parsley and powdered sugar.
  9. 9

    Mix well.
  10. 10

    Fill this mixture in a piping bag.
  11. 11

    Fill the cavity of the boiled eggs with this mixture.
  12. 12

    In the serving plate, sprinkle crushed black pepper to form a semi circle.
  13. 13

    Arrange the eggs on it.
  14. 14

    For the beetroot mayonnaise, combine mayonnaise, beetroot paste and vinegar.
  15. 15

    For the salad, tear the iceberg lettuce leaves into small pieces, add basil leaves, mint leaves, coriander leaves, olive oil and salt.
  16. 16

    Mix well.
  17. 17

    Arrange the salad at the centre of the serving plate.
  18. 18

    Using a brush add a dash of the beetroot mayonnaise.
  19. 19

    Serve your delicious beetroot pickled devilled eggs.
Comments Added Successfully!

Related Content


Chef Ranveer Brar Baby Corn Satay Recipe
Chef Ranveer Brar Baby Corn Satay Recipe

Baby Corn Satay

The sweetness of the baby corn along with the peanut sauce makes this satay a …

Chef Ranveer Brar's Rajma Cutlet Sandwiches recipe
Chef Ranveer Brar's Rajma Cutlet Sandwiches recipe
Chef Ranveer Brar Papad Poha Recipe
Chef Ranveer Brar Papad Poha Recipe

Papad Poha

Bored of same old version of poha? Here is a papad poha recipe, which is …

Gulra and Susrot Recipe by Chef Ranveer Brar
Gulra and Susrot Recipe by Chef Ranveer Brar

Gulra And Susrot

A traditional Kashmiri recipe generally prepared during weddings.

Chef Ranveer Brar's Mini Bread Pizza recipe
Chef Ranveer Brar's Mini Bread Pizza recipe
--> -->

Chef Recipes


Chickpea Sausage Burger Recipe by Chef Ranveer Brar
Chickpea Sausage Burger Recipe by Chef Ranveer Brar
Chuski Recipe by Chef Ranveer Brar
Chuski Recipe by Chef Ranveer Brar

Chuski

Ditch those synthetic roadside Chuski and make your own at home with ease and beat …

Prawns Koliwada Popcorn Recipe by Chef Ranveer Brar
Prawns Koliwada Popcorn Recipe by Chef Ranveer Brar

Popular Recipe Blogs