Stuffed Eggs – A Universal Appetizer That Is Suitable For any occasion or holiday. And if you cook them for Easter of the table, it will be beautiful if the egg whites are painted with natural dyes in different colors. Call the children in the kitchen and spend with amazing product experiments with them. As natural turmeric, beetroot and red cabbage are perfect cabbage. The ingredients are boiled separately, and then in them hard boiled egg whites descend. Color intensity will depend on the exposure time. Colored squirrels fill whipped cream of yolks, mayonnaise and mustard and serve yellow, pink, purple and blue eggs. Share with friends: 
Time: one hour. 30 min. Difficulty: easy Quantity: 24 canapes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 12 hard-boiled eggs, peeled and cut in half, shift the yolks separately
- 2 tsp turmeric
- 3 tbsp. l distilled white vinegar
- 1 small red beet, peeled and chopped cubes
- 1/4 part red cabbage, chopped
- 1/4 tsp soda
- 1/3 Art. mayonnaise
- 2 tsp mustard
- Special equipment: pastry bag with a small round nozzle
Recipes with similar ingredients: eggs, beets, cabbage red turmeric
Recipe preparation:
- In a medium-sized saucepan, mix turmeric with 1.5 tbsp. water. On bring to medium boil; simmer 10 minutes. Remove from heat and stir in 1 tbsp. l vinegar and 0.5 tsp. salt. Allow to cool for 5 minutes, then pour into heat resistant capacity.
- In a medium-sized saucepan, mix beets with 1.5 tbsp. water. On bring to medium boil; cook at a low boil 20 minutes. Remove from heat and stir in 1 tbsp. l vinegar and 0.5 tsp. salt. Allow to cool for 5 minutes, then strain in heat resistant capacity.
- In a medium-sized pan, mix cabbage with 2.5 tbsp. water. On bring to medium boil; cook at a low boil 20 minutes. Allow to cool for 5 minutes, then strain half in heat-resistant container and mix soda and 0.5 tsp. salt. Strain the remaining liquid into another heat-resistant container and mix for 0.5 hours. l salt.
- Add 6 proteins to each container and wait until they are painted in the desired shade (yellow, pink, lilac and blue), up to 1 hour. Before serving, drain the liquid and lay the egg whites on a plate covered with paper napkin.
- Meanwhile, put the yolks in the food processor. Add mayonnaise, mustard, the remaining 1 tbsp. l vinegar and 1/4 tsp salt and grind to a uniform consistency. Transfer the yolk mixture to pastry bag with a small round tip. Drop off with a curl in each half of the tinted protein.
