I serve stuffed eggs on each and every single Christmas dinner. I remember that my grandmother used to make huge amounts of stuffed eggs. I mean two or three platters. I loved those eggs so much that I used to live only on them for at least three days after Christmas. My grandmother’s recipe was very tasty; she used to fill hard boiled eggs with a flavorful butter and pork loin pâté and serve them with a decadent sour cream and mayonnaise sauce.
I took her recipe and made a few swaps so I developed a healthier vegetarian version. I dye my hard boiled eggs with beetroot juice, fill them with a cream cheese mixture and serve them with a tangy remoulade sauce.

Stuffed eggs

Ingredients:

• 10 large eggs
• water
• ice (about 20 ice cubs)
• 1 cup white wine vinegar
• 4 small beetroots (peeled and chopped)
• 200g cream cheese
• 2 Tbsp mayonnaise (preferably homemade)
• 2 Tbsp lemon juice
• 1 tsp Dijon mustard
• ¼ tsp garam masala spice mix
• salt and pepper to taste

Method:

1. Place eggs in a pot and cover them with cold water.
2. Put the pot on the stove, on medium heat. Wait for the water to start boiling (about 7 minutes).
3. From the moment the water starts to boil, cover the pot with a lid and leave the eggs to boil for 2 minutes. After 2 minutes turn off heat and let the eggs to finish cooking for 15 minutes.
   So: 2 minutes covered, on medium heat + 15 minutes covered, heat turned off.
4. Carefully remove eggs from hot water, crack them on the bottom and place them in a bowl filled with cold water and ice cubs. Leave them to cool for 10 minutes and carefully peel them.
5. Meanwhile, prepare the beetroot juice by boiling chopped beetroots with 2 cups of water and 1 cup of vinegar on low heat for 20 minutes.
6. Place peeled eggs on the bottom of a zipper bag, pour the beetroot juice over them, lock the bag and leave aside for 1 hour.
7. After 1 hour remove eggs from the zipper bag, wipe them with a paper towel, slice them in half and gently remove the egg yolk.
8. Mash egg yolks with a fork and mix them with cream cheese, mayonnaise, mustard, lemon juice, and spices.
9. Fill with cream cheese mixture each yolk hole using a small spoon or a piping bag.

Remoulade sauce

Ingredients:

• 3 Tbsp mayonnaise (preferably homemade)
• 9 Tbsp greek yogurt
• 3 cornichon pickles, finely chopped
• 6 capers, finely chopped
• salt and pepper to taste

Method: Mix well all the ingredients above. Pour the creamy mixture on the bottom of a large plate and arrange the stuffed eggs on top.
Source: www.created-by.diane.com