Put the eggs in a pot and cover with water. Bring to a rolling boil and continue to boil for 7 minutes. Turn off the heat and let the eggs sit in the water for about 5 minutes. Remove the eggs from the water and let cool until they are easy to work with and not burn your hand. About 30 minutes.
Now that your eggs have cooled down, lightly tap the eggs against a hard surface like your counter tops or with a spoon until there are cracks all over the egg. Make sure you don’t over do it, you want to make sure that the shell stays intact.
Mix 1.5 tbsp of beetroot paste,vinegar and salt in water and keep the eggs with cracked shells in the mixture for one hour. Make it sure that the eggs are completely under water.
After one hour remove the shells an cut the marbelled eggs into halves length wise and scoop out the egg yolks in a bowl.
Now mix rest of the beetroot paste,mayonnaise,salt to taste and egg yolks and make a smooth paste.
Put the paste in a piping bag and fill the cavities of marbelled eggs.
Garnish it by sprinkling black pepper on it.
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