Pink eggs stuffed with shrimp and avocados. The most beautiful and the richest

These pink eggs stuffed with shrimp and avocados are perfect all year round but for this summer time they are great for their color and flavor. Don't tell me they don't look pretty.

It is the perfect way to give a different touch to traditional stuffed eggs that is very easy, very successful and is also delicious.

Ingredients

for the eggs

• 6 eggs
• 3 fresh beets or a jar of cooked beets (just the broth)

For the filling

• 200 g of legs
• 2 tablespoons mayonnaise
• 1 avocado
• 1/2 lime (zest and juice)
• 1/2 purple onion
• a few drops of tabasco
• some fresh coriander leaves
• 1 lettuce

Directions

Peel and cut the beets and boil them in plenty of water for 4 minutes. We reserve the water and we can use the beet in a salad. We can also use a jar of boiled beets, strain them, reserving the liquid on one side and the beets on the other, which we can also use in other recipes.

We cook the eggs. In a saucepan with plenty of salted water, put the eggs to cook (about 10 minutes from when they start to boil).

After time we put them in a bowl with ice water to stop the cooking. We peel them and put them in the bowl where we have reserved the beet water. They must be completely submerged. If there is no liquid, we can add a little water. We let it rest in the refrigerator for a minimum of 8 hours (I left them overnight).

After time, we drain them well and dry them. We cut them in half and separate the yolks and reserve.

Cook the shrimp in plenty of salted water. The time will depend on the size. Mine were fresh and medium and 3 minutes was enough for them to be perfect. We transfer to a bowl with water and ice to stop the cooking. We peel them and reserve 12 whole prawns. We chop the rest.

Chop half a red onion as much as possible. It is important that it is very chopped so that we can later use the nozzle to decorate without problem.

In a bowl we put the egg yolks, avocado and mayonnaise and mash by hand with a fork or with a mini primer until we obtain a fine and smooth cream. Add the zest and juice of half a lime along with the chopped red onion, a little salt and a few drops of Tabasco and mix well.

On a plate or a board we put the chopped lettuce. We fill each egg half with the chopped shrimp and place them on the lettuce.

We put the avocado filling in a pastry bag with a curly nozzle and cover the eggs on top of the shrimp with the cream. If we don't have a pastry bag we can do it with a teaspoon.

We finish with a shrimp on top and a little chopped cilantro.

Tips and Tricks

• The longer they are in the beet water, the more color they will take on.
• It is important that the beets do not cook longer than they should because you can color them.
• Difficulty: easy
• Preparation time: 30 minutes plus a minimum of 8 hours of resting the eggs and beet water
• Servings: 12 halves