Klein, festlich und im Handumdrehen zubereitet: Diese violett gefärbten Eier werden mit einer cremigen Avocadomousse gefüllt. Perfekt für den Ostertisch, Brunch oder die Häppchenplatte.
Place the eggs in a saucepan with cold water and bring to the boil. Boil the eggs for 8 minutes until hard. Plunge the eggs into cold water and peel them. Halve the eggs lengthwise. Scoop out the egg yolks carefully.
Place the half eggs in the beetroot juice mixed with vinegar. Leave for at least 1 hour in the coloured liquid. Remove from the liquid and pat dry.
Meanwhile, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin and place in a bowl.
Mash the avocado with the lime juice and crème fraîche until smooth and creamy. Season with mustard, salt and pepper.
Fill the eggs with the avocado mousse. Garnish with sesame seeds, pomegranate seeds and cress.
