How about pink egg as appetizer for Easter.
I associate these eggs with 70 / 80s, but filled eggs dates back to Roman times and served as an appetizer and the 1700s Europe was a common way of cooking eggs.
These eggs are easy to make and they get a super lovely color
Appetizer for 4 people, you need:
6 hard-boiled eggs
Sheets of 1 jar of pickled beets
or create it yourself. You can also can also boil 1 peeled beetroot in water and use the sheets.
Add eggs without shells in the brine for at least 4 hours.
When the eggs are ready share them in half and remove the yolks have them in a bowl and mash to a fine pulp to gangs with
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
3 or more red perleløk
Cut off the top and bottom of the onions and cut them in half. Boil in a little vinegar lake in a few minutes
1 cup white wine vinegar or apple cider vinegar
1 cup water
1/2 dl Suker
1 tsp salt
1-2 polka pig beter
Coarsely ground pepper
These eggs I’ve just split in two and had the sour cream and whitefish roe.
If you want, you can mix the mashed yolks with
sour cream and whitefish roe
in place of mustard.